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通过试验测定鲜蒜、醋蒜和醋蒜液中糖、蛋白质、灰分、维生素等成分的含量和分布情况。蛋白质、脂肪、灰分在醋蒜和浸泡液中的总含量无显著变化;部分不溶性多糖发生将解转化为可溶性糖类,可溶性糖总含量增加;Vc在浸泡过程中损失较大。大分子多糖和蛋白质水解成可溶性糖和小分子肽,有利于人体吸收。醋蒜在制备过程中的水分、粗蛋白、可溶性糖、脂肪、灰分和维生素等营养成分部分被浸出至醋蒜液中,浸出率约为20%～40%。结果总体表明醋蒜及蒜液具有良好的营养物质基础。
The contents and distribution of sugar, protein, ash, vitamins and other ingredients in fresh garlic, vinegar garlic and vinegar garlic liquid were determined by the test. The total content of protein, fat and ash in vinegar, garlic and soaking liquid had no significant change. Some insoluble polysaccharides could be converted into soluble sugars and the total soluble sugar content increased. Vc lost more during soaking. Macromolecular polysaccharides and proteins are hydrolyzed into soluble sugars and small peptides, which are good for the body to absorb. Vinegar garlic in the preparation process of water, crude protein, soluble sugar, fat, ash and vitamins and other nutrients were leached to the vinegar garlic liquid, the leaching rate of about 20% to 40%. The overall results show that garlic and garlic vinegar has a good nutrient base.