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국내 주요 산지별 마늘의 영양성분 비교
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Physicochemical Characteristics of Garlic (Allium sativum L.) on Collected from the Different Regions

 

Physicochemical characteristics of garlic collected from the different growing regions were analyzed to provide basic data for preparing nutritional composition of garlic. Moisture of garlics on cultivars from growing on China was 71.53±0.34% that significantly higher than domestic garlics (59.37±0.63-66.92±0.72%). Total phenol contents were 12.69±0.18-22.02±0.27 mg/100 g, total flavonoids contents were 12.69±0.18-22.02±0.27 mg/100 g. Total thiosulfinate and pyruvate contents were 96.28±2.55-150.81±0.09 mg/100 g and 132.87±0.45-161.37±1.58 mg/100 g. Sucrose, glucose and fructose were detected from garlics, sucrose content average errors about 2-4 times due to cultivated area. Namhae garlic has the highest fructose contents than other province cultivated. 8 kinds of organic acids 11 kinds of mineral and 17 kinds of composition amino acids were detected in garlics. 5 kinds of free amino acids such as proline, alanine, tyrosine, phenylalanine and arginine were detected in all garlic samples.


Key words - Cultivar, Garlic, Nutrient

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Isolation and Characterization of Acetobacter Species from a Traditionally Prepared Vinegar
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