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冰雪靈魂木蟲 (著名寫手)
食品科學(xué)家族族長(zhǎng)
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[交流]
【轉(zhuǎn)載】科學(xué)家發(fā)現(xiàn)喝牛奶可消除大蒜味 已有9人參與
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美國(guó)一項(xiàng)研究發(fā)現(xiàn),吃完大蒜或食用過程中喝牛奶有助于消除口氣中令人不悅的蒜味。 大蒜富含鎂、硒、維生素B6和維生素C等成分,具有降低血壓和膽固醇等功效,有益健康。但吃完大蒜后,那種揮之不去的“蒜香”往往招人厭惡。 來自俄亥俄州立大學(xué)食品科學(xué)與技術(shù)系“維特羅實(shí)驗(yàn)室”一份研究報(bào)告顯示,“蒜香”的主要成分是烯丙硫醇、二烯丙基二硫、甲硫醇等,不少水果、蔬菜和飲料都能消除這些物質(zhì)的氣味,而牛奶去除二烯丙基二硫氣味功效最明顯。 報(bào)告中說,一些富含水分、脂肪的飲料或食品,例如牛奶,可以減輕“蒜香”,且當(dāng)這些食品和大蒜混在一起吃的時(shí)候“除味”效果最佳。 這份發(fā)表于美國(guó)《食品科學(xué)期刊》(Journal of Food Science)的研究報(bào)告還提到,水、脫脂牛奶、全脂牛奶和10%的酪蛋白酸鈉均有去除蒜味的效果,不過,比起脫脂牛奶,全脂牛奶效果更勝一籌。(來源:新華網(wǎng)) The effect of milk and milk components on the deodorization of diallyl disulfide (DADS), allyl methyl disulfide (AMDS), allyl mercaptan (AM), allyl methyl sulfide (AMS), and methyl mercaptan (MM) in the headspace of garlic as well as in the mouth- and nose-space after garlic ingestion was investigated using selected ion flow tube-mass spectrometry (SIFT-MS). Fat-free and whole milk significantly reduced the head-, mouth-, and nose-space concentrations of all volatiles. Water was the major component in milk responsible for the deodorization of volatiles. Due to its higher fat content, whole milk was more effective than fat-free milk in the deodorization of the more hydrophobic volatiles diallyl disulfide and allyl methyl disulfide. Milk was more effective than water and 10% sodium caseinate in the deodorization of allyl methyl sulfide, a persistent garlic odor, in the mouth after garlic ingestion. Addition of milk to garlic before ingestion had a higher deodorizing effect on the volatiles in the mouth than drinking milk after consuming garlic. http://paper.sciencenet.cn/htmlpaper/2010101312323497712047.shtm [ Last edited by lovibond on 2011-10-30 at 19:32 ] |


銀蟲 (小有名氣)

新蟲 (小有名氣)
木蟲 (正式寫手)
木蟲 (正式寫手)

木蟲 (正式寫手)

銅蟲 (初入文壇)

金蟲 (正式寫手)
每年都拖平均工資的后腿

金蟲 (小有名氣)
博士

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