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Method for ultrasonic assisted extraction of alliin in garlic

A technology of auxiliary extraction and pulsed ultrasound, which is applied in chemical instruments and methods, preparation of organic compounds, organic chemistry, etc. Short extraction time and high efficiency

Active Publication Date: 2013-01-02
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are many extraction methods for alliin, including chemical synthesis, organic matter extraction, and hot water extraction. The first two methods are costly and prone to organic residues, while hot water extraction is inefficient. The improvement requirement of alliin extraction process is more and more urgent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] After peeling and cleaning fresh garlic, take 50 g and add 500 mL of distilled water, heat in a water bath at 70°C to inactivate enzymes for 30 min, and then make a pulp. The slurry is treated with single-frequency pulse ultrasonic treatment. The total time was 90 min, the ultrasonic generation time was 10 s, the intermittent time was 5 s, the initial temperature was 20°C and the ultrasonic power was 100 mW / mL. The ultrasonic extract was passed through a 5000 Da ultrafiltration membrane with a membrane pressure of 0.3 MPa and a peristaltic pump speed of 40 r / min. The filtrate was collected and freeze-dried to obtain the product, and the yield of alliin was determined. At the same time, according to the above process conditions without adding ultrasound, it was directly extracted with hot water, a control experiment was carried out, and the yield of alliin was determined.

[0015] It is determined that the yield of alliin in the product without ultrasonic extraction is 1...

Embodiment 2

[0017] After peeling and cleaning fresh garlic, take 50 g and add 1000 mL of distilled water, heat in a water bath at 90°C to inactivate the enzyme for 10 min, and then beat the pulp. The slurry is treated with single-frequency pulse ultrasonic treatment. The total time was 50 min, the ultrasonic generation time was 5 s, the intermittent time was 2 s, the initial temperature was 60°C and the ultrasonic power was 50 mW / mL. The ultrasonic extract was passed through a 5000 Da ultrafiltration membrane with a membrane pressure of 0.5 MPa and a peristaltic pump speed of 120 r / min. The filtrate was collected and freeze-dried to obtain the product, and the yield of alliin was determined. At the same time, according to the above process conditions without adding ultrasound, it was directly extracted with hot water, a control experiment was carried out, and the yield of alliin was determined.

[0018] It is determined that the yield of alliin in the product obtained without ultrasonic e...

Embodiment 3

[0020] After peeling and cleaning fresh garlic, take 50 g and add 1000 mL of distilled water, heat in a water bath at 90°C to inactivate the enzyme for 20 min, and then make a pulp. The slurry is treated with single-frequency pulse ultrasonic treatment. 20 kHz, the total time of ultrasonic extraction was 70 min, the ultrasonic generation time was 4 s, the intermittent time was 2 s, the initial temperature was 50°C, and the ultrasonic power was 10 mW / mL. The ultrasonic extract was passed through a 5000 Da ultrafiltration membrane with a membrane pressure of 0.3 MPa and a peristaltic pump speed of 80 r / min. The filtrate was collected and freeze-dried to obtain the product, and the yield of alliin was determined. At the same time, according to the above process conditions without adding ultrasound, it was directly extracted with hot water, a control experiment was carried out, and the yield of alliin was determined.

[0021] It is determined that the yield of alliin in the produc...

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Abstract

The present invention provides a method for ultrasonic assisted extraction of alliin in garlic, and relates to the field of food processing. The method is performed according to the following steps: peeling and washing fresh garlic, and adding distilled water; adopting a water bath heating method to carry out inactivation on alliinase in the garlic; carrying out beating crushing; carrying out a pulse ultrasonic treatment on the resulting slurry under a certain condition; carrying out centrifugation on the ultrasonic-treated solution to obtain a supernatant; carrying out a ultrafiltration treatment to remove polysaccharides, proteins and other macromolecule impurities; collecting the filtrate; carrying out freeze drying to obtain the product; and determining the alliin content in the product, and calculating yield. According to the present invention, the ultrasonic technology is adopted to assistedly extract the alliin in the garlic, the extraction time is short, the efficiency is high, and the alliin yield of the method of the present invention is increased by 1.32-1.37 times than the alliin yield of the conventional heat extraction method.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for assisting the extraction of alliin in garlic by using pulse ultrasonic technology. Background technique [0002] Garlic has been used in human society for more than 5,000 years. It has the functions of appetizing and invigorating the spleen, dispelling cold and dampness, reducing swelling and dispelling toxins. Modern medicine and nutritional studies have proved that garlic has the functions of lowering blood fat, preventing arteriosclerosis, preventing and treating coronary heart disease, cerebral thrombosis, anti-inflammatory and bactericidal, anti-cancer, improving immunity, protecting the liver, lowering blood pressure and delaying aging. These medical effects and health effects of garlic all have direct or indirect effects with alliin. [0003] Alliin is the general term for all sulfur-containing compounds in garlic. The sulfur atoms in these substances are high...

Claims

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Application Information

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IPC IPC(8): C07C317/48C07C315/06
Inventor 马海乐黄六容何荣海任晓锋曹丽娟
Owner JIANGSU UNIV
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