果胶酶对藠头中蒜素提取的影响  

Influence Factors to Extraction of Flavor Compound from Pickled Alliium chinense with Pectinase

作　　者：周向荣[1,2] 吉维 盛立新 李楷明 邬玉香[2] 夏延斌[2] 

机构地区：[1]湖南省标准化研究院,湖南长沙410128 [2]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《食品科学》2008年第9期378-383,共6页Food Science

摘　　要：利用盐渍藠头提取其风味物质,考查了pH值、温度、加热时间、商品果胶酶添加量对盐渍藠头中蒜素提取效果的影响。结果表明,果胶酶提取较为合适的工艺条件为:按原料比添加0.6%～1.2%的果胶酶,pH3.4、温度50℃左右下提取2～4h,此时蒜素的提取率可达到较高水平(0.21～0.27g/100ml),且出汁率效果也较好(90%～92%),固形物含量较高(19.2～19.8Brix),能较好的保持藠头特有的香气。The preliminary study results showed that taking 0.6% to 1.2% pectinase to extract flavor compounds from pickled Alliium chinense at pH 3.4 and 50 ~C for 2 h to 4 h, the higher alliein yield, juice yield and eontent of soluble solid are attained, which are from 0.21g/100 ml to 0.27 g/100 ml, from 90% to 92% and from 19.2 Brix to 19.8 Brix, respectively. Meanwhile, the specific aroma ofAlliium chinense is kept well.

关 键 词：盐渍菖头 菖头素 果胶酶 提取 

分 类 号：S38[农业科学—农艺学]