摘要
对蒜氨酸酶灭活方法进行了研究以HPLC法测定蒜氨酸含量为指标,考察了微波、乙醇、微波-甲醇联合作用和热力灭酶4种方法的灭酶效果。结果表明,微波灭酶的最佳条件为:300kW、3 min;乙醇灭酶的最佳条件为:乙醇浓度90%(v/v),料液比1:4(w/v),处理30 min;微波-甲醇联合灭酶的最佳条件为:400 kW、1 min;热力灭酶的最佳条件为:90℃,40 min。
In this paper the effects of four kinds of inactivated enzyme methods, including microwave, alcohol, microwave- methanol and water heating, on the alliinase activity of garlic were studied. RP-HPLC was used to determine alliin in samples. The results showed that microwave method＇s optimum conditions is 300 kW, 3 min; alcohol method＇s optimum conditions is 90% （v/v）, 1：4 （w/v） of material/water ratio, 30 min; microwavemethanol combined method＇s optimum conditions is 400 kW, 1 min; water heating method＇s optimum conditions is 90 ℃, 40 min.
出处
《食品科技》
CAS
北大核心
2009年第6期228-231,共4页
Food Science and Technology
基金
天津市科技计划项目课题(07ZCKFNC01800)
