超临界CO_2萃取辣根精油及其在酱油中的应用  

Supercritical CO_2 Extraction of Horseradish Essential Oil and Its Application in Soy Sauce

作　　者：毛文颖[1] 刘丽[1] 张燕燕[1] 姚婉莹[2] 李书斌 马文娟[1] 赵晓[1] 孙波[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]美国明尼苏达大学生物质工程系,明尼苏达双城55108 [3]哈尔滨正阳河调味食品有限公司,黑龙江哈尔滨150025

出　　处：《食品科学》2012年第2期98-101,共4页Food Science

基　　金：大豆生物学省部共建教育部重点实验室开放基金项目(SB08C04)

摘　　要：采用超临界CO2萃取辣根精油,研究萃取压力、萃取温度和萃取时间对得率的影响,并利用正交试验优化最适的萃取条件,将萃取的辣根精油进行最小抑菌浓度(minimal inhibitory concentration,MIC)和酱油中应用的实验。结果表明:当萃取压力25MPa、萃取温度40℃、萃取时间90min时,辣根精油得率为0.91%;辣根精油对大肠杆菌和枯草芽孢杆菌的MIC均为0.04μL/mL;与添加1.0g/kg苯甲酸钠相比,单独添加0.04μL/mL辣根精油或同时添加0.02μL/mL辣根精油和0.5g/kg苯甲酸钠,均使酱油在37℃条件下保藏30d品质良好,其中同时添加两种物质的应用性更好。Horseradish essential oil was extracted by supercritical CO2.The effects of extraction pressure,extraction temperature and extraction time on extraction rate of essential oil were investigated.The optimal extraction conditions were optimized by orthogonal tests.The minimal inhibitory concentration（MIC） of horseradish essential oil and its application in soy sauce was determined.The results showed that the optimal extraction process parameters were extraction pressure of 25 MPa,extraction temperature of 40 ℃ and extraction time of 90 min.Under the optimal extraction process,the extraction rate of horseradish essential oil was up to 0.91%.The MIC of horseradish essential oil against Escherichia coli and Bacillus subtilis were 0.04μL/mL.Compared with 1.0 g/kg sodium benzoate,0.04μL/mL horseradish essential oil or 0.02μL/mL horseradish essential oil coupled with 0.5 g/kg sodium benzoate could remain good quality of soy sauce after 30 days storage at 37 ℃.The simultaneous application of both antioxidants is better than their single applications.

关 键 词：辣根精油 超临界CO2萃取 最小抑菌浓度(MIC) 酱油 

分 类 号：TS264.2[轻工技术与工程—发酵工程]