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Sweep frequency ultrasonic assisted extraction method for alliinase in garlic

A technology of alliinase and frequency-sweeping ultrasound, which is applied in the field of food processing and can solve problems such as no industrial production

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

After raw garlic is damaged, the cell membrane ruptures, and alliinase catalyzes the decomposition of alliin in garlic to produce allicin, a compound with a special smell. This is also the reason why garlic has many biologically active functions, so alliinin The yield of acidase is crucial to the production of high-quality garlic products, but there is no report on its production in industrialized production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Peel and clean the fresh garlic and place it in a low-temperature refrigerator (0-5°C) for 12 hours, weigh 100 g, add 200 mL of crude enzyme extract solution pre-cooled at 4°C, and put it in a pre-cooled tissue grinder Break up the homogenate, adjust the pH of the homogenate to 6.0, put it into a plastic bag and seal it, place it in the extraction pool filled with tap water of the sweeping ultrasonic equipment for single-frequency ultrasonic treatment, the frequency of the lower plate is 40±2 kHz, ultrasonic extraction for 50 min, sweep The frequency period was 10 ms, the ultrasonic working / intermittent time ratio was 4:1, after the ultrasonic was finished, it was filtered with four layers of gauze, the garlic residue was discarded to collect the filtrate, the filtrate was centrifuged at 10,000 g for 20 min at 4°C, the supernatant was collected and its garlic content was determined. Acidase activity.

[0016] Control test: the above process conditions are not subjected...

Embodiment 2

[0019] Peel and clean the fresh garlic and place it in a low-temperature refrigerator (0-5°C) for 12 hours, weigh 100 g, add 200 mL of crude enzyme extract solution pre-cooled at 4°C, and put it in a pre-cooled tissue grinder Break up the homogenate, adjust the pH of the homogenate to 6.0, put it into a plastic bag and seal it, place it in the extraction tank filled with tap water of the sweeping ultrasonic equipment for single-frequency ultrasonic treatment, the frequency of the lower plate is 68±2 kHz, ultrasonic extraction for 30 min, sweep The frequency period was 30 ms, and the ultrasonic working / intermittent time ratio was 0.5:1. After the ultrasonic was finished, it was filtered with four layers of gauze, and the garlic residue was discarded to collect the filtrate. The filtrate was centrifuged at 10,000 g for 20 min at 4°C, and the supernatant was collected and its garlic content was determined. Acidase activity. The control test is the same as in Example 1.

[0020]...

Embodiment 3

[0022] Peel and clean the fresh garlic and place it in a low-temperature refrigerator (0-5°C) for 12 hours, weigh 100 g, add 200 mL of crude enzyme extract solution pre-cooled at 4°C, and put it in a pre-cooled tissue grinder Break up the homogenate, adjust the pH of the homogenate to 8.0, put it into a plastic bag and seal it, place it in the extraction pool filled with tap water of the sweeping ultrasonic equipment for dual-frequency ultrasonic treatment, the frequency of the upper plate is 22±2 kHz, and the frequency of the lower plate is 33± 2 kHz, ultrasonic extraction for 10 min, frequency sweep period of 100 ms, ultrasonic working / intermittent time ratio of 10:1, filter with four layers of gauze after ultrasonic, discard the garlic residue to collect the filtrate, and centrifuge the filtrate at 10,000 g for 20 min at 4°C , collect the supernatant and measure its alliinase activity. The control test is the same as in Example 1.

[0023] It was determined that the activ...

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PUM

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Abstract

The invention relates to a sweep frequency ultrasonic assisted extraction method for alliinase in garlic, and belongs to the field of food processing. The method is performed according to the following steps: peeling and washing fresh garlic; placing the washed garlic in a low temperature refrigerator to carry out cold preservation for 12 hours; adding a pre-cooling crude enzyme extraction liquid; carrying out crushing homogenate in a pre-cooling tissue triturator; filling the resulting homogenate into a plastic bag, and sealing; placing the bag in an extraction tank of a sweep frequency ultrasonic device to carry out a sweep frequency ultrasonic treatment, wherein the extraction tank is filled with tap water; after completing ultrasonic extraction, filtering through four layers of gauzes, removing garlic residue, and collecting filtrate; and carrying out centrifugation on the filtrate for 20 minutes at a rotation speed of 10000 g at a temperature of 4 DEG C, wherein the resulting supernatant is the alliinase crude product. According to the present invention, the sweep frequency ultrasonic technology is adopted to extract the alliinase in the garlic at a maximum, such that characteristics of convenient operation, short extraction time, high efficiency and reduced cost are provided.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for assisting extraction of alliinase in fresh garlic by using frequency-sweeping ultrasonic technology. Background technique [0002] Ultrasonic extraction is an extraction method that uses ultrasonic waves to increase the frequency and speed of molecular motion, increase solvent penetration, increase the dissolution rate and number of solutes, and shorten the extraction time. It utilizes the effects of strong vibration, high acceleration and cavitation phenomenon generated by ultrasonic waves to accelerate the entry of the target into the extraction solvent, shorten the extraction time and save the amount of solvent used. Frequency-sweeping ultrasound means that the sound wave changes around the central frequency at a specific period, causing more complex physical and chemical changes in the medium and effectively promoting the dissolution of the target substance. [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N9/88
Inventor 马海乐何荣海黄六容任晓锋曹丽娟
Owner JIANGSU UNIV
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