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。
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 Fe2＋ 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.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第20期255-257,261,共4页
Science and Technology of Food Industry
基金
上海海洋大学研究生科研基金(A-2500-11-0064)
关键词
酶解工艺条件
蒜氨酶
有机硫化物
响应面分析法
气相色谱法
enzymolysis process condition
alliinase
organic sulfide
response surface method
gaschromatography method
