Aksiuk I N, D'iachenko V S, Shirabaĭkina L A, Vorob'eva L Sh, Ushakova T M
Vopr Pitan. 1987 Sep-Oct(5):72-5.
The optimal conditions have been developed for garlic preservation by its treatment with a mixture of food paraffin and monoglyceride in the ratio of 95:5 at 80 degrees C, followed by the storage at 0-1 degrees C, and relative humidity 65-75%. When garlic is treated with plasticized paraffin, the main hydrocarbon components of paraffin - n-alkanes C20-C31 are accumulated in its pulp. Monocyclic aromatic hydrocarbons are practically absent in food paraffin and paraffined garlic. The quantitative parameters of the paraffined garlic characterizing high technological and economic effectiveness of the method, as well as insignificant increase in the p-alkanes content (1%) in the daily ration for humans, that contains paraffined garlic, have permitted the authors to recommend this method of garlic storage for using under industrial conditions, the technological regulations should be strictly kept to.
已制定出大蒜保鲜的最佳条件，即将大蒜用食品石蜡和甘油单酯按95:5的比例混合，在80摄氏度下处理，然后在0至1摄氏度、相对湿度65%至75%的条件下储存。当大蒜用增塑石蜡处理时，石蜡的主要烃类成分——C20 - C31正构烷烃会在其蒜肉中积累。食品石蜡和涂蜡大蒜中几乎不存在单环芳烃。涂蜡大蒜的定量参数表明该方法具有较高的技术和经济效益，而且在含涂蜡大蒜的人类日常饮食中，正构烷烃含量仅略有增加（1%），这使得作者推荐这种大蒜储存方法用于工业条件下使用，同时应严格遵守技术规范。
