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Position: Home > Articles > Study on Ultrasound-assisted Enzymatic Preparation of Allicin FOOD SCIENCE 2009,30 (10) 42-45

超声辅助酶法制备大蒜素的工艺研究

作  者：
莫英杰;王静;曹雁平;孙宝国
单  位：
北京工商大学化学与环境工程学院
关键词：
大蒜素;超声辅助酶解;混合均匀设计
摘  要：
采用混合均匀设计优化超声场强辅助酶解技术制备大蒜素的工艺条件。结果表明,大蒜素得率最高时的工艺条件为:酶解温度35℃,酶解时间30min,料水比1:1.5(W/V),超声频率50kHz,超声强度0.4W/cm2。在此优化条件下进行萃取,大蒜素的最高得率为1.3mg/g(相对原料),较非超声条件下的酶解得率提高了15.83%。
译  名：
Study on Ultrasound-assisted Enzymatic Preparation of Allicin
作  者：
MO Ying-jie,WANG Jing,CAO Yan-ping,SUN Bao-guo(School of Chemical and Environmental Engineering,Beijing Technology and Business University,Beijing 100037,China)
关键词：
allicin;ultrasound-assisted enzymatic preparation;mixed-level uniform design
摘  要：
When garlic is broken, the endogenous alliinase existing in cytoplasm and its natural substrate, alliin, existing in vacuole will contact each other and react, and then allicin will be formed. Based on this, allicin can be prepared by pounding garlic and then keeping the pounded garlic at suitable temperature for some time. In the present study, ultrasound was applied to preparation of allicin. The ultrasound-assisted enzymatic preparation technology of allicin were optimize by mixed-level uniform design. The results showed that the optimum preparation conditions were as follows;hydrolysis temperature 35 ℃, reaction time 30 min, ratio of garlic to water 1:1.5 (W/V), ultrasonic frequency 50 kHz, and ultrasonic intensity 0.4 W/cm2. Under these conditions, the allicin yield was up to 1.3 mg/g garlic, increased by15.83%, compared to the non-ultrasound-assisted enzymatic preparation technology.

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