超高压调控蒜氨酸酶反应制备洋葱油  

Preparation of Onion Oil by Ultra High Pressure to Regulate Allinase

作　　者：范晓波[1] 马永昆[1,2] 江霆[1] 王振斌[1] 孙乐六 夏蓉 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏省农产品生物加工与分离工程中心,江苏镇江212004

出　　处：《食品研究与开发》2010年第2期97-100,共4页Food Research and Development

基　　金：国家"863"计划项目(2007AA100405);江苏省镇江市农业重点攻关项目(NY2006044)

摘　　要：采用超高压技术调控蒜氨酸酶酶解反应制备洋葱油,并用固相微萃取与GC-MS联用对其成分进行定性和定量分析。制备条件为处理压力660MPa、时间5min;酶解压力150MPa、温度35℃、时间20min、pH6.6;蒸馏真空度7kPa,提取时间4.5h,氯化钠溶液添加量90g/1000mL。结果表明:洋葱油得率为0.47%;检测到27种成分,含硫化合物占其成分的90.43%,主要是硫醚、噻吩、硫醇、含硫杂环类化合物,其中硫醚类物质含量最高,占到其成分的58.69%。Adopting UHP technology to regulate alliinase reaction to prepare onion oil, and using the solid phase microextraction with GC-MS to analyze its component. The preparation conditions were as follows： pressure treatment 660 MPa, time 5 min; enzymolysis pressure 150 MPa, temperature 35℃, time 20 min, pH6.6, vacuum distillation 7 kPa, extraction time 4.5 h and sodium chloride solution 90 g/1 000 mL. The results showed that the yield rate of onion oil by this process was 0.47 %, in which contains 27 different kinds of components, total sulfur compounds occupy 90.43 % including sulfide, thiophene, mercaptan and sulfur heterocyclic compounds. The sulfide substances account for 58.69 % as main components in onion oil.

关 键 词：超高压 蒜氨酸酶 洋葱油 提取 固相微萃取 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]