大蒜中硫代亚磺酸酯提取工艺及其稳定性研究  

Stability of thiosulfinates and its extraction technology in garlic

作　　者：熊晓辉[1] 李星[1] 孙芸[1] 陆利霞[1] 

机构地区：[1]南京工业大学食品与轻工学院,江苏南京211800

出　　处：《食品与发酵工业》2013年第1期194-198,共5页Food and Fermentation Industries

摘　　要：采用乙醇溶液提取大蒜中的硫代亚磺酸酯,研究了乙醇浓度、提取温度、提取时间、料液比对硫代亚磺酸酯提取量的影响,在单因素实验的基础上采用响应面法确定了最佳提取条件:乙醇浓度为64.89%,提取温度为19.06℃,提取时间为1.48 h,料液比为1∶4.48(g∶mL),硫代亚磺酸酯含量可达4.17 mmol/100 g。对硫代亚磺酸酯的稳定性研究表明:随着温度的升高,硫代亚磺酸酯稳定性下降,提取液在贮存过程中,随着硫代亚磺酸酯含量的降低,二烯丙基二硫醚(DADS)与二烯丙基三硫醚(DATS)的含量会上升。The effect of ethanol concentration,extraction temperature,extraction time and ratio of material to liquid on the extraction amount of thiosulfinates were studied with the thiosulfinates extracted by ethanol solution in garlic.The optimal process conditions were obtained by regression analysis of response surface methodology.The results showed that the optimal extraction conditions were as follows： ethanol concentration 65%,extraction temperature 20℃,extraction time 1.5h and material – liquid ratio 1∶ 4.48（g∶ mL）.The extraction mount of thiosulfinates was 4.17mmol/100g.Stability of thiosulfinates was studied and the results showed that the stability of thiosulfinates decreased with temperature increased.During the storage of the extraction liquid,the contents of diallyl disulfide（DADS） and diallyl trisulfide（DATS） increased with the decreasing content of thiosulfinates.

关 键 词：硫代亚磺酸酯 二烯丙基二硫醚 二烯丙基三硫醚 响应面分析 稳定性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]