黑蒜為大蒜在高溫高濕環境熟成一定天數之加工食品，在黑蒜的熟成過程中會產生5-HMF。5-HMF已被指出會對人體造成負面的健康危害如肝腎毒性、DNA損傷、腫瘤轉移等。5-HMF已被指出可以與具有黃烷醇結構的化合物進行加和，進而降低5-HMF 的含量。因此，本技術透過浸泡具有黃烷醇類似結構的EGCG來降低5-HMF 的含量，除此之外，茶葉當中富含EGCG，因此本團隊也利用茶葉與大蒜進行共熟成。實驗結果顯示，茶葉不僅可縮短黑蒜發酵時間，改善黑蒜原先味道，也能夠有效降低 5-HMF 含量，同時賦予黑蒜具有更佳的抗氧化能力。證實此技術能夠在降低5-HMF的同時，更夠提升黑蒜的功效性。在未來，希望將此加工方式應用於黑蒜的製程，有助於提升黑蒜的品質、安全性及營養價值。

Black garlic is aged in a high temperature and high humidity environment for a certain number of days. 5-HMF is produced during the aging process of black garlic. 5-HMF has been pointed out to cause health hazards such as liver and kidney toxicity, DNA damage, Tumor metastasis, etc. 5-HMF has been indicated to be combined with flavanol-like compounds. Therefore, the present technology reduces the content of 5-HMF by soaking EGCG, a flavanol-like compounds. In addition, the tea is rich in EGCG, so our work uses tea and garlic for co-aging. The results show that tea can not only shorten the fermentation time of black garlic, improve the original taste of black garlic, but also effectively reduce the content of 5-HMF, and at the same time give black garlic a better antioxidant capacity. It proves that this technology can improve the efficacy of black garlic while reducing 5-HMF. In the future, it is hoped that this processing method will be applied to the black garlic process, which will help to improve the quality, safety and nutritional value of black garlic.

黑蒜、茶葉、加速熟成、梅納反應、5-羥甲基糠醛

Black garlic; Tea; Accelerate Processing Time; Maillard Reaction; 5-hydroxymethylfurfural