酶解工艺条件对大蒜中有机硫化物提取率的影响

Effect of enzymolysis process condition on extraction rate of garlic organic sulfide

摘要: 以有机硫化物提取率为评价指标,利用单因素实验确定了最佳酶解温度为35℃,最佳酶解pH为6.5,最佳酶解时间为60min;利用响应面分析法确定了加入的Fe2+浓度为10.67mmol/L,蔗糖浓度为15.67mmol/L,磷酸吡哆醛浓度为2.13mmol/L;利用气相色谱法测定了最佳酶解工艺条件下二烯丙基三硫醚含量是对照组的2.7倍;在此条件下,有机硫化物提取率达到0.4%以上,为大蒜工业化深加工提供了理论依据。

Abstract: The extraction rate of garlic organic sulfide was optimized by single-factor experiment and response surface method.They were determined as follows:enzymolysis temperature 35 ℃, enzymolysis pH6.5, enzymolysis time 60min.Density of Fe 2 + 10.67mmol/L, density of sucrose 15.67mmol/L, density of pyridoxal phosphate 2.13mmol/L.The Di (2-propenyl) trisulfide content of optimized sample was 2.7 times of control group.Under this condition, the extraction rate of organic sulfide was above 0.4%, which provided theoretical basis for industrial deep processing of garlic.