大蒜风味物质超声制备的工艺优化  

Optimization for preparation process of flavor compounds in garlic by ultrasound

作　　者：王璨[1] 许楠[1] 曹雁平[1] 王少甲[1] 郭睿[1] 

机构地区：[1]北京工商大学化学与环境工程学院,北京100048

出　　处：《食品工业科技》2010年第3期80-84,共5页Science and Technology of Food Industry

基　　金：国家863高技术研究发展项目(2007AA10Z306)资助

摘　　要：采用混合均匀设计优化了非超声、不同超声场制备大蒜风味物质的工艺,考察了超声频率、超声强度、时间、液料比等因素对大蒜风味物质得率的影响。超声制备最佳工艺条件为双频交变超声28/40kHz,超声强度0.45W.cm-2,时间20min,液料比8∶1,制备能力值为0.061mg.g-1.min-1,相对于非超声、单频超声、双频复合超声制备能力值分别提高了144.0%、17.3%、84.8%。A hybirl and uniform design was used to optimize the process for traditional method and ultrasoundenhanced technology of flavor compounds in garlic.The effects of ultrasonic frequency, ultrasonic intensity, time and liquid-to-solid rate on yield of flavor compounds in garlic were investigated.The optimum conditions were obtained as follows：dual-frequency alternant 28/40 kHz, ultrasonic intensity 0.45W·cm^-2 reaction time 20min, liquid-to-solid rate 8：1. Under these conditions, preparation ability（PA） was 0.061mg·g^-1·min^-1.PA of dual-frequency alternant was increased by 144.0% ,17.3% ,84.8% separately,in comparison with the traditional method, single frequency and dual-frequency.

关 键 词：混合均匀设计 超声频率 超声强度 风味物质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]