【作者】 周向荣；

【导师】 夏延斌；

【作者基本信息】 湖南农业大学 ， 食品科学， 2007， 硕士

【摘要】 葱属植物蕌头是一种药食两用资源。国内外对蕌头的研究主要集中在腌制加工、化学成分和药理等方面，提取分离方面未见任何系统报导。盐渍蕌头绝大部分用来制作罐头制品，在生产加工过程中，盐渍蕌头出池后要去皮、分切，分级，保留部分仅40％～50％，剩下的部分作为下脚料处理，导致蕌头的加工利用率低。几乎所有的蕌头加工厂旁因堆有大量的盐渍蕌头废弃物而产生一种浓厚的特异性臭味，给环境带来了负担，而这些废弃物其实含有大量有用成分。解决这些加工废弃物的回收与利用问题，受到各方面的热切关注。文中对盐渍蕌头废弃物的回收与利用进行了初步探讨。研究了以盐渍蕌头废弃物为原料，制作蕌头风味调味产品的工艺与配方，提取蕌头风味添加剂“蕌头素”的条件与技术，并对“蕌头素”的有效成分进行了探索。旨在为盐渍蕌头废弃物的回收与利用提供理论依据与实践指导。1．将盐渍蕌头废弃物加工成汁、渣、干粉3种方式，与辣椒等混合制作辣椒蕌头酱，研究表明：4g蕌头干粉、9mL蕌头汁、10g蕌头渣与150g辣椒发酵的辣椒蕌头酱风味好。2．利用盐渍蕌头废弃物提取风味物质“蕌头素”。首先通过单因素试验考查了pH值、温度、加热时间、商品果胶酶添加量对盐渍蕌头中“蕌头素”提取效果的影响。然后运用三元二次正交旋转组合设计研究了在自然pH条件下提取温度、加热时间、果胶酶添加量及各交互效应对“蕌头素”提取过程中蒜素产量、可溶性固形物含量、出汁率的影响。通过响应面分析法得到了三个试验指标优化后的数学模型(p＜0.0001)；边际效应分析、典型分析、岭脊分析确定了“蕌头素”提取的最佳条件：温度46℃、时间3.3hr、商品果胶酶添加比0.7％，能得到较高的蒜素含量(0.2746g／100mL)和较高的出汁率(91.36％)。3．通过特征泡沫试验，首次报导了盐渍蕌头提取物“蕌头素”中含有三萜类皂苷物质，为“蕌头素”的保健功效提供了新的依据，并通过试验验证“蕌头素”具有一定的增香、保鲜效果，初步显示盐渍蕌头提取物“蕌头素”作为一种天然的食品保鲜剂或风味增强剂有一定的开发利用价值。更多还原

【Abstract】 Allium chinense is grown in the Orient and usually used as functional foods and herb-al ingredients in traditional Chinese medicine. Except pickled processing technology, chemicalcomponents and pharmacology,there is no system work in literature about extracting allicin fromallium chinense at home and abroad. Most of the pickled Allium chinense bulbs are canned, withonly 40%～50% remains after peeled off, cured and classified during the canned process, andthe wastes which give dense disgusted smell around the factory. How to recovery and utilizingthe wastes is a key problem to the society.Therefore, the present work is aimed at to study the technique of recovery and utilizing thewastes of pickled Allium chinense. The utilization feasibility of the wastes of pickled Alliumchinense was investigated. It is hoped to be a starting point for the future work on this area.1. Spicy chilli paste was made by mixed with the juice, powder and residua that processed fromthe wastes of pickled Allium chinense. The results showed that 150g chilli paste fermented with4g powder, 9mL juice and 10g residua ofthewastes of pickled Allium chinense tasted the best.2. A new approach to extraction of"jiaotousu" from the wastes of pickled Allium chinense bythe commercially available inexpensive pectinase enzyme was exploited. The single factoreffects of extraction temperature, time, pH value and ratio of pectinase additived were investigat-ed first. A quadratic orthogonal rotary composite design is employed to study the effects of extr-act ing temperature, time and ratio of pectinase at natural pH value by using statistical techniquesafter the single factor trial. The empirical model developed by response surface methodology(RSM) was adequate(p＜0.0001) to describe the relationships between the studied fact-ors andthe response of "jiaotousu" extraction. Based on marginal utility analysis, canonical and ridgeanalysis, the optimal conditions for extracting "jiaotousu" were treated for 3.3 hr at 46℃andpectinase additived ratios of 0.7%, the maximizing allicin yield was 0.2746g/100mL and ratio ofjuice yield was 91.36%.3. Triterpenoid saponin is first reported in the pickled allium chinense by the characteristic foamexperiment, which gives a new point to the physical-funcation of "jiaotousu". A preliminarystudy showed that "jiaotousu" has flesh keeping and flavor enhance effection and it is a usefulseasoner resourse.更多还原