HPCD脱除紫甘蓝色素中烯丙基异硫氰酸酯工艺的优化  

Technological Optimization in Removing Allyl Isothiocyanate from Purple Cabbage Pigment by HPCD Treatment

作　　者：刘凤娇[1] 周兵[1] 张璐瑶[1] 胡国伟[1] 廖小军[1] 胡小松[1] 张燕[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院国家果蔬加工工程技术研究中心农业部果蔬加工重点开放实验室,北京100083

出　　处：《高压物理学报》2016年第2期170-176,共7页Chinese Journal of High Pressure Physics

基　　金：国家"十二五"科技支撑计划课题(2012BAD31B09);北京市科技新星计划(Z121105002512068)

摘　　要：在紫甘蓝色素提取过程中,由于硫代葡萄糖苷酶解产物烯丙基异硫氰酸酯(AITC)的产生,导致紫甘蓝色素提取液有不良风味,从而限制了它在食品工业上的应用。因此研究新型的高压二氧化碳(HPCD)技术脱除AITC工艺,分别考察了5种水平的压强、温度、处理时间和卸压时间对HPCD脱除AITC效果的影响。通过单因素实验和正交实验确定了HPCD脱除AITC的最佳工艺组合为:温度50℃,处理时间60min,卸压时间2min。在最佳条件下经HPCD处理后,紫甘蓝色素的风味物质种类由17种减至7种,许多异味物质得到不同程度的脱除,其中异味核心物质AITC的质量分数由3.15%减少至1.06%,达到较好的异味脱除效果。Allyl isothiocyanate（AITC）,a reaction product of glycosidase hydrolyzing glucosinolates in the extracts of purple cabbage pigment,causes an unpleasant odor in the purple cabbage pigment,which limits its application in food industry.We investigated the technology for removing AITC by HPCD（High Pressure Carbon Dioxide）treatment,and the removing effects under 5different conditions of pressure,temperature,treatment time and pressure relief time,respectively.We optimized the technological parameters by single factor experiment and orthogonal experiment.The optimized technological parameters of HPCD treatment are 50℃for temperature,60 min for treatment time,2min for pressure relief time.After the optimum HPCD treatment,the number of unpleasant-odored food compounds decreased from 17 to 7,with many odorous impurities removed to different degrees,and the core odorous impurity AITC in purple cabbage pigment was reduced from 3.15%to 1.06%,thus achieving agood odor-removing effect.

关 键 词：高压二氧化碳 紫甘蓝色素 烯丙基异硫氰酸酯 脱除 

分 类 号：O521.9[理学—高压高温物理]