LOW 5-HYDROXYMETHYL-2-FURALDEHYDE BLACK GARLIC EXTRACT AND METHODS FOR MAKIMG FOR PRODUCING THE SAME

摘要

PURPOSE: An aged garlic extract with the low content of 5-hydroxymethyl-2-furaldehyde, and a producing method thereof are provided to reduce the content of the 5-hydroxymethyl-2-furaldehyde by aging the garlic in the proper temperature and humidity. CONSTITUTION: A producing method of an garlic extract with the low content of 5-hydroxymethyl-2-furaldehyde comprises the following steps: aging garlic at 50-60 deg C for 15-35 days in the humidity of 70-90%; mixing the aged garlic with water in a water ratio of 1:3-5 before crushing; and refluxing and cooling the crushed mixture before extracting and filtering to obtain the extract. The aged garlic contains less than 1mg/g of 5-hydroxymethyl-2-furaldehyde, and more than 35%/g.DW of fructose.