CN101696435A - Method for continuously preparing garlic flavor substance by ultrasound enhanced endogenesis allinase aqueous enzymatic reaction - Google Patents
Method for continuously preparing garlic flavor substance by ultrasound enhanced endogenesis allinase aqueous enzymatic reaction Download PDFInfo
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- CN101696435A CN101696435A CN200910236539A CN200910236539A CN101696435A CN 101696435 A CN101696435 A CN 101696435A CN 200910236539 A CN200910236539 A CN 200910236539A CN 200910236539 A CN200910236539 A CN 200910236539A CN 101696435 A CN101696435 A CN 101696435A
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Abstract
The invention relates to a method for continuously preparing a garlic flavor substance by an ultrasound enhanced endogenesis allinase aqueous enzymatic reaction. The method improves the garlic featured flavor substance yield in per mass, shortens the production cycle and is characterized by comprising the following steps: selecting an ultrasound wave with one, two or three frequencies within the range of 10-120 kHz, compositely acting or alternately acting on the mixture of garlic and water, wherein the ultrasound intensity I is larger than 0 and less than or equal to 1.0w/cm<2> and the mass ratio of the garlic to the water is 1:3-10, and continuously flowing the mixture of the garlic and the water through an ultrasound enhanced enzyme reactor under a most proper conditions for pH and temperature of the allinase, wherein the average staying time t is larger than 0 and less than or equal to 60 min. The invention has the advantages that the yield of endogenesis allinase reaction outcome (featured flavor components) generated by the garlic in unit time and unit mass is higher than that of an interval ultrasound enhanced method, and the method for continuously preparing the garlic flavor substance by the ultrasound enhanced endogenesis allinase aqueous enzymatic reaction provides a new approach for the production of garlic essential oil.
Description
Technical field
The present invention relates to a kind of ultrasound enhanced endogenesis allinase aqueous enzymatic reaction and prepare the garlic flavor substance method continuously, specifically, be diffusions such as a kind of perturbation effect that relies on appropriate ultrasonic field to produce, turbulence effect, and appropriateness change enzymatic structure makes enzymatic reaction more help carrying out, promotion improves unit mass garlic typical flavor composition output and the method for shortening production cycle in the enzymatic reaction of the endogenous allinase of aqueous phase garlic.
Background technology
Garlic typical flavor material is not only paid much attention to because of the multiple effect on the pharmacology, also is the important seasoning raw material of foodstuffs industry and catering trade, and at home and abroad market is fabulous on the market.The flavour substances of garlic is a sulfocompound, its local flavor thing precursor substance is that S-allyl group-L-halfcystine sulfoxide is alliin (Alliin), under the effect of endogenous allinase (alliinase), rely on the synergy of pyridoxal phosphate, be decomposed into diallyl thiosulfinate and pyruvic acid, the diallyl thiosulfinate is commonly called as garlicin (Allicin), has the typical local flavor of fresh garlic.At present, the ordinary method that contains the Bulbus Allii quintessence oil production of garlic flavor substance is that comminuted garlic exposes for some time in the air under allinase optimum temperuture, pH condition, to produce the typical flavor material, obtains Bulbus Allii quintessence oil through wet distillation again.The endogenous alliin enzymatic reaction of garlic is the key of producing garlic flavor substance, also is the important channel of improving production equipment production efficiency.Therefore, the speed of raising allinase enzymatic reaction and intensity become one of gordian technique that improves Bulbus Allii quintessence oil output, raw material availability and production efficiency.For this reason, people have developed the method for the endogenous alliin enzymatic reaction of metal ion promotion garlic.
Ultrasonic wave is that frequency is 2 * 10
-3Hz～10 * 10
9Mechanical wave in the Hz scope.Ultrasonic wave is an elastic wave, currently is mainly used in detecting ultrasonic and two aspects of power ultrasonic.Power ultrasonic belongs to hyperacoustic " active applications ", is with more powerful ultrasonic to the material effect.Cavitation effect, mechanical effect and heat effect are the bases of ultrasound-enhanced, sonochemistry, ultrasonication and ultrasonic cleaning equipower applications of ultrasound.Because the intensity of acoustic wave of power ultrasonic is bigger, follows the propagation of sound wave many non-linear process such as acoustic cavitation, acoustic streaming, acoustic radiation force and sonoluminescence will occur.Ultrasonic vibration can not only produce powerful energy, and energy is constantly absorbed by the medium particle and becomes heat energy in medium particle communication process, causes medium particle temperature to raise; The ultrasonic wave of macro-energy acts on liquid makes it be torn into a lot of little holes, and can produce the cavatition up to several thousand atmospheric transient pressures when closed in these little holes.
Discover the diffusion problem of the perturbation effect reinforcement solute of ultrasonic cavitation in kapillary inside, find that strengthening effect increases with the increase of capillary caliber and ultrasonic field intensity, and the perturbation effect of ultrasonic field and turbulence effect taken into account strengthen in two aspects of external diffusion.In addition, ultrasonic and cavitation has caused particle vibration and collision, and microjet that cavitation produces and shockwave can form surperficial plaque and cavity, frictional belt to the cleaning of frictional belt and particle surface, the grain boundary layer attenuate, and the diffusion in the frictional belt is strengthened; Ultrasonic wave is propagated in vegetable particle and is then caused composition and the vibration of fiber on every side in the particle, helps the contact of plant constituent.The turbulence effect of ultrasonic generation, perturbation effect, interfacial effect etc. are very favourable to enzymatic reaction.
People study ultrasonic field the influence of enzyme and enzymatic reaction are found, the suitable ultrasonic enzyme activity that improves, and the suitableeest action pH, the optimum temperature of enzyme do not had influence.The ultrasonic enzymic activity of improving is because promoted the diffusion and the transmission of reactive material, and causes the conformation of enzyme molecule to help the variation of enzymatic reaction.Different enzymes is to hyperacoustic susceptibility difference, and the activity of some enzyme is easy to be subjected to hyperacoustic the influence.Obviously, suitably the ultrasonic of intensity not only can not make enzyme deactivation, and can significantly promote the biology catalytic activity of resolvase and immobilized enzyme, strengthens enzymatic reaction.The various effects of suitably utilizing ultrasonic field are the effective means that promote enzymatic reaction.
Research finds that also multiple-frequency supersonic gives full play to the hyperacoustic characteristics of different frequency, has eliminated and has stayed field wave, makes sound field more even, and multiple-frequency supersonic the frequency multiplication ripple also occurred and involved the difference frequency ripple frequently except that fundamental frequency.Compare with single-frequency is ultrasonic, reach the same required energy of effect and reduce.
Compare with rhythmic reaction, successive reaction throughput is bigger; Because continuously feeding and discharging, the production cycle also shortens significantly, has tangible technical superiority.
Because garlic flavor substance is the product of enzymatic reaction, therefore, can utilize appropriate ultrasonic field to promote the characteristics of the biology catalytic activity of enzyme, strengthen the speed and the intensity of the reaction of alliin enzymatic, improve the output of unit mass garlic flavor substance, avoid the benefit of Pollution by Chemicals and minimizing postprocessing working procedures in addition; Enzymatic reaction can more effectively improve throughput continuously, simplifies Production Flow Chart.
Summary of the invention
The purpose of this invention is to provide a kind of ultrasound enhanced endogenesis alliin aqueous enzymatic reaction and prepare the garlic flavor substance method continuously, specifically, it is a kind of enzymatic reaction that relies on the endogenous allinase of effect reinforcement garlic of appropriate ultrasonic field, improve unit mass garlic typical flavor composition output, shorten the method for production cycle.
For achieving the above object, the present invention takes following scheme:
Select the ultrasonic wave of one, two or three frequency in 10～120kHz scope, under allinase optimal pH and temperature condition, compound action or alternation act on the mixture of garlic and water, and ultrasound intensity I is 0＜I≤1.0w/cm
2, mass ratio is that 1: 3～10 garlic and water mixture Continuous Flow are crossed ultrasound-enhanced enzyme reactor, mean residence time t is 0＜t≤60min.
Its pH that acts on mixed liquor of described preparation method is 6.2～6.8, and temperature is to carry out under 30～36 ℃.
The ultrasonic wave of described one, two or three frequency is selected a ultrasonic wave respectively in 10～40kHz scope, in 20～60kHz scope, select the ultrasonic wave of another different frequency, or in 50～120kHz scope, select the ultrasonic wave of the 3rd different frequency, as the fundamental frequency ultrasonic wave of multiplefrequency combined ultrasound leaching.
Two hyperacoustic difference frequencies of different frequency should be in 10～90kHz scope.
Described preparation method, its two or three different frequency ultrasonic wave that act on garlic and water mixture are effect simultaneously.
Described preparation method, its two or three different frequency ultrasonic wave that act on garlic and water mixture are alternating action.
Described preparation method is operate continuously.
Advantage of the present invention is: the method height that utilizes the ultrasound-enhanced enzymatic reaction at intermittence of rate ratio of the endogenous allinase enzymatic reaction product (typical flavor composition) that method unit mass garlic of the present invention produces, production cycle shortens, and ultrasound enhanced endogenesis alliin aqueous enzymatic reaction prepares the garlic flavor substance method continuously provides new approach for the production of Bulbus Allii quintessence oil.
Embodiment
The method of Bulbus Allii quintessence oil production is to act on for some time under allinase optimum temperuture, pH condition, to obtain the typical flavor material, obtains essential oil through wet distillation again.The purpose of ultrasound-enhanced continuous enzymatic reaction is the biology catalytic activity that promotes enzyme, improves the output of unit mass garlic typical flavor material and shortens the production cycle.
Example 1:
Under ℃ condition of pH6.2～6.8 and 30～36, cross 0.25w/cm with garlic and the mixed liquor Continuous Flow of quality than 1: 4
2The ultrasound-enhanced enzyme reactor of 25kHz single-frequency, mean residence time t is 55min, typical flavor composition productive rate (surveying total sulfur for the-sulfinic acid ester concentration with spectrophotometry) reaches 2.1mg/100g garlic min, improves 28% than the ultrasound-enhanced enzymatic reaction at intermittence at the same terms.
Example 2:
Under ℃ condition of pH6.2～6.8 and 30～36, garlic crosses 0.28w/cm with the mixed liquor Continuous Flow of quality than 1: 5
225kHz and the coefficient double frequency composite ultraphonic of two frequency ultrasonic waves of 50kHz strengthen enzyme reactor, mean residence time t is 40min, flavor compound productive rate (surveying total sulfur for the-sulfinic acid ester concentration with spectrophotometry) reaches 2.5mg/100g garlic min, than improving 26% in the same terms enzymatic reaction at ultrasound-enhanced intermittence.
Example 3:
Under ℃ condition of pH6.2～6.8 and 30～36, garlic crosses 0.03w/cm with the mixed liquor Continuous Flow of quality than 1: 4
250kHz and the ultrasound-enhanced enzyme reactor of double frequency alternation of two frequency ultrasonic wave alternating actions of 90kHz, mean residence time t is 35min, flavor compound productive rate (surveying total sulfur for the-sulfinic acid ester concentration with spectrophotometry) reaches 1.4mg/100g garlic min, than improving 28% in the same terms enzymatic reaction at ultrasound-enhanced intermittence.
Example 4:
Under ℃ condition of pH6.2～6.8 and 30～36, garlic crosses 0.08w/cm with the mixed liquor Continuous Flow of quality than 1: 8
250kHz and the ultrasound-enhanced enzyme reactor of double frequency alternation of two frequency ultrasonic wave alternating actions of 90kHz, mean residence time t is 55min, flavor compound productive rate (surveying total sulfur for the-sulfinic acid ester concentration with spectrophotometry) reaches 2.2mg/100g garlic min, than improving 27% in the same terms enzymatic reaction at ultrasound-enhanced intermittence.
Example 5:
Under ℃ condition of pH6.2～6.8 and 30～36, garlic crosses 0.03w/cm with the mixed liquor Continuous Flow of quality than 1: 8
225kHz, 50kHz and three ultrasound-enhanced enzyme reactors of alternations frequently of three frequency ultrasonic wave alternating actions of 90kHz, mean residence time t is 40min, flavor compound productive rate (surveying total sulfur for the-sulfinic acid ester concentration with spectrophotometry) reaches 2.0mg/100g garlic min, than improving 25% in the same terms enzymatic reaction at ultrasound-enhanced intermittence.
Example 6:
Under ℃ condition of pH6.2～6.8 and 30～36, garlic crosses 0.3w/cm with the mixed liquor Continuous Flow of quality than 1: 8
225kHz, 50kHz and three frequency ultrasonic waves of 90kHz coefficient three frequently composite ultraphonics strengthen enzyme reactors, mean residence time t is 35min, flavor compound productive rate (surveying total sulfur for the-sulfinic acid ester concentration with spectrophotometry) reaches 3.6mg/100g garlic min, than improving 30% in the same terms enzymatic reaction at ultrasound-enhanced intermittence.
Claims (7)
1. a ultrasound enhanced endogenesis allinase aqueous enzymatic reaction prepares the garlic flavor substance method continuously, this method can improve unit mass garlic typical flavor material output and shorten the production cycle, it is characterized in that: the ultrasonic wave of in 10～120kHz scope, selecting one, two or three frequency, compound action or alternation act on the mixture of garlic and water, and ultrasound intensity I is 0＜I≤1.0w/cm
2, the mass ratio of garlic and water is 1: 3～10, and under allinase optimal pH and temperature condition, the mixture Continuous Flow of garlic and water is crossed ultrasound-enhanced enzyme reactor, and mean residence time t is 0＜t≤60min.
2. a kind of ultrasound enhanced endogenesis alliin aqueous enzymatic reaction according to claim 1 prepares the garlic flavor substance method continuously, and it is characterized in that: the pH of mixed liquor is 6.2～6.8, and temperature is 30～36 ℃.
3. a kind of ultrasound enhanced endogenesis alliin aqueous enzymatic reaction according to claim 1 and 2 prepares the garlic flavor substance method continuously, it is characterized in that: in 10～40kHz scope, select a ultrasonic wave, in 20～60kHz scope, select the ultrasonic wave of another different frequency, or in 50～120kHz scope, select the ultrasonic wave of the 3rd different frequency, as the fundamental frequency ultrasonic wave of multiplefrequency combined ultrasound leaching.
4. prepare the garlic flavor substance method continuously according to claim 1 or 3 described a kind of ultrasound enhanced endogenesis alliin aqueous enzymatic reactions, it is characterized in that: two hyperacoustic difference frequencies of different frequency should be in 10～90kHz scope.
5. prepare the garlic flavor substance method continuously according to claim 1 or 3 described a kind of ultrasound enhanced endogenesis alliin aqueous enzymatic reactions, it is characterized in that: two or three different frequency ultrasonic wave are effect simultaneously.
6. prepare the garlic flavor substance method continuously according to claim 1 or 3 described a kind of ultrasound enhanced endogenesis alliin aqueous enzymatic reactions, it is characterized in that: two or three different frequency ultrasonic wave are alternating action.
7. a kind of ultrasound enhanced endogenesis alliin aqueous enzymatic reaction according to claim 1 prepares the garlic flavor substance method continuously, it is characterized in that: adopt operate continuously.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102443617A (en) * | 2011-11-18 | 2012-05-09 | 江苏大学 | Preparation method for garlic blood pressure-lowering functional factor through ultrasound-assisted enzymatic hydrolysis |
| CN102851271A (en) * | 2012-09-04 | 2013-01-02 | 江苏大学 | Sweep frequency ultrasonic assisted extraction method for alliinase in garlic |
| CN109514106A (en) * | 2013-08-29 | 2019-03-26 | 康宁股份有限公司 | Method for forming duct in glass baseplate |
-
2009
- 2009-10-30 CN CN200910236539A patent/CN101696435A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102443617A (en) * | 2011-11-18 | 2012-05-09 | 江苏大学 | Preparation method for garlic blood pressure-lowering functional factor through ultrasound-assisted enzymatic hydrolysis |
| CN102851271A (en) * | 2012-09-04 | 2013-01-02 | 江苏大学 | Sweep frequency ultrasonic assisted extraction method for alliinase in garlic |
| CN102851271B (en) * | 2012-09-04 | 2014-07-30 | 江苏大学 | Sweep frequency ultrasonic assisted extraction method for alliinase in garlic |
| CN109514106A (en) * | 2013-08-29 | 2019-03-26 | 康宁股份有限公司 | Method for forming duct in glass baseplate |
| CN109514106B (en) * | 2013-08-29 | 2021-06-15 | 康宁股份有限公司 | Method for forming channels in a glass substrate |
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Open date: 20100421 |