SAC Method of increase of S-allyl-L_cysteine from Allium sativum L

The present invention relates to a method for increasing a S-allyl-L-cysteine (SAC) content of allium sativum L., and specifically, it was finally confirmed that when the allium sativum L. is subjected to high-temperature and high-pressure, the content of SAC which is a major functional ingredient o...

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Bibliographische Detailangaben
Hauptverfasser:	JEONG, YUN SOOK, NOH, GEON MIN, SONG, JIN, HWANG, KYUNG A, HWANG, IN GUK
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES MEDICAL OR VETERINARY SCIENCE PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a method for increasing a S-allyl-L-cysteine (SAC) content of allium sativum L., and specifically, it was finally confirmed that when the allium sativum L. is subjected to high-temperature and high-pressure, the content of SAC which is a major functional ingredient of the allium sativum L., was increased by 7 to 20 times, and thus the method for increasing the content of SAC of the allium sativum L. according to the present invention can effectively ingest active ingredients of the allium sativum L. and solve a problem of difficulty in ingestion of raw allium sativum L. 본 발명은 마늘의 SAC 함량증가 방법에 관한 것으로, 구체적으로 마늘을 고온고압 처리하였을 때, 마늘의 주요 기능성 성분인 S-allyl-L-cysteine(SAC)의 함량이 7 내지 20배 증가됨을 검증된 분석법으로 최종 확인함으로써, 본 발명의 마늘 SAC 함량증가 방법은 효과적으로 마늘의 활성성분을 섭취할 수 있고 생마늘의 섭취 어려움의 문제점을 해결할 수 있다.