摘要
以大蒜为原料,在单因素试验基础上,选取酶解时间、酶解温度和液固比为响应因素,以大蒜油得率为响应值,利用中心复合设计(central composite design, CCD)响应面分析法对水蒸气提取大蒜油进行工艺优化。结果表明,水蒸气提取大蒜油最佳工艺条件为:提取时间2 h,酶解温度为51℃,酶解时间为3 h,液固比为6 mL/g。在此条件下,大蒜油提取率达到0.321%。采用GC-MS分析法鉴定出大蒜油中几十种香气成分,主要为二烯丙基二硫醚、二烯丙基三硫醚以及甲基烯丙基三硫醚等硫醚类化合物。
On the basis of single factor experiments, the central composite design(CCD) response surface method was used to optimize the extraction of garlic oil by steam dietillation from garlic. In these experiments, the yield of garlic oil is the response value, the enzymolisis time, the enzymolisis temperature, and the liquid-solid ratio are selected as the response factors. The results showed that the optimal process conditions for extraction of garlic oil was: extraction time 2 h,enzymolysis temperature 51 ℃, enzymolysis time 3 h, and liquid solid ratio 6 mL/g. Under these conditions, the extraction rate of garlic oil reached 0.321%. Dozens of aroma components in garlic oil were identified by GC-MS analysis, which were mainly sulfide compounds such as diallyl disulfide, diallyl trisulfide and methallyl trisulfide.
作者
王晖
刘伟
王益友
WANG Hui;LIU Wei;WANG Yiyou(Anhui Capa Biotechnology Co.,Ltd.,Hefei 231299,Anhui,China)
出处
《香料香精化妆品》
CAS
2022年第5期118-123,共6页
Flavour Fragrance Cosmetics
关键词
大蒜油
水蒸气蒸馏法
响应面分析法
香气成分
garlic oil
steam distillation
response surface analysis
aroma components
