食品科学 ›› 2006, Vol. 27 ›› Issue (7): 177-180.

• 工艺技术 • 上一篇    下一篇

酶法提取大蒜油的工艺研究

  崔钢,  裘爱泳,  胥传来   

  1. 江南大学食品学院;盐城工学院科技处;
  • 出版日期:2006-07-15 发布日期:2011-09-29

Study on Extraction Technology of Allicin Oil from Garlic with Enzyme

   Cui-Gang,   Qiu-Ai-Yong,   Xu-Chuan-Lai   

  1. 1.College of Food Science, Southern Yangtze University, Wuxi 214036, China; 2.Department of Science and Industry, Yancheng Institute of Technology, Yancheng 224003, China
  • Online:2006-07-15 Published:2011-09-29

摘要: 分别研究了纤维素、半纤维素酶以及复合酶(纤维素和半纤维素酶)的作用温度、时间以及复合配比等因素对大蒜油提取得率的影响,确定了提取大蒜油的最佳工艺条件。结果表明,加入2.8mg复合酶(纤维素酶、半纤维素酶的比例为13:7),45℃作用时间2.5h,大蒜油的提取率为0.251%,高于其它条件下大蒜素的提取率,结果令人满意。

关键词: 纤维素酶, 半纤维素酶, 大蒜油

Abstract:  According to the characteristics of the enzymatic reaction, a technology of using several enzymes to enhance the extraction of allicin oil from garlic was investigated in this article. Several factors, such as the kinds of enzyme, reaction time and temperature were studied to determine the optimum extraction conditions. The results indicated that 0.251% of allicin oil is obtained when 2.8 mg of cellulose enzyme and hemicellulose enzyme in a ratio of 13:7 are employed at 45℃for 2.5h reaction time. The resultant extraction ratio is higher than that without any enzyme.

Key words:  , cellulose enzyme; hemicellulose enzyme; allicin oil;