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Method for extracting onion essential oil through ultrahigh pressure regulation of alliinase reaction

The technology of onion essential oil and alliinase, which is applied in the field of deep processing of agricultural products, can solve the problems of difficult control of reaction process, large loss of active substances, unstable product quality, etc., so as to avoid interference and residue, less irritation and mild taste. Effect

Inactive Publication Date: 2009-12-02
JIANGSU UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention is to provide a method for regulating alliinase enzymolysis reaction by ultra-high pressure and adopting reduced-pressure steam distillation to extract onion essential oil, so as to solve the problems in the prior art that the loss of active substances is large, the reaction process is difficult to control, and the product Unstable quality and other issues

Method used

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  • Method for extracting onion essential oil through ultrahigh pressure regulation of alliinase reaction

Examples

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Embodiment 1

[0021] 1. Raw material processing: Select 0.75 kg of three parts of purple onion and put them into ultra-high pressure special bags for ultra-high pressure treatment (pressure 660Mpa, time 5min), take them out and store them in an environment of -20°C for later use.

[0022] 2. Extraction of alliin:

[0023] Mix methanol, chloroform, and water at a ratio of 12:5:3 to form a 1000mL mixed system (MCW for short). After mixing, put the onion treated with ultra-high pressure into it, and soak it at -20°C for 2 hours. Then take the onion out and soak it in 80% ethanol solution for 2 hours; add about 450mL of chloroform and 550mL of water to the MCW extract after taking out the onion, oscillate and mix well in the separatory funnel, let it stand for stratification, and take the upper phase methanol / water solution , add the ethanol extract and mix, evaporate to 500mL (50°C) in a rotary evaporator, then dilute to volume with 0.01mol / L pH7.5 phosphate buffer to obtain 1000mL of onion al...

Embodiment 2

[0029] Raw material processing: Select three parts of 0.75kg white onion and put them into special ultra-high pressure bags for ultra-high pressure treatment (processing pressure 630Mpa, time 10min), take them out and store them in an environment of -20°C for later use.

[0030] The preparation of the onion alliinase solution and the extraction of alliin are the same as in Example 1.

[0031] Extraction of Onion Essential Oil by Enzyme Catalyzed Reaction

[0032] Mix the extracted 1000mL alliin solution and 250mL alliinase solution, and carry out the enzyme-catalyzed reaction in the pressure chamber under the conditions of pH 6.6, pressure 180MPa, enzymolysis temperature 40°C, and enzymolysis time 30min, and the reaction ends Afterwards, the vacuum steam distillation technique (distillation vacuum degree 6kPa, extraction time 5h, sodium chloride addition amount 80g / 1000mL) was used to extract onion essential oil. The yield of onion essential oil extracted by this method is 0....

Embodiment 3

[0034] Raw material processing: Three parts of 0.75 kg yellow onion were selected and packed into special ultra-high pressure bags for ultra-high pressure treatment (treatment pressure 600Mpa, time 15min), and taken out and placed in a -20°C environment for later use.

[0035] The preparation of the onion alliinase solution and the extraction of alliin are the same as in Example 1.

[0036] Extraction of Onion Essential Oil by Enzyme Catalyzed Reaction

[0037]Mix the extracted 1000mL alliin solution and 250mL alliin enzyme solution, and carry out the enzyme-catalyzed reaction in the pressure chamber under the conditions of pH 6.6, pressure 200MPa, enzymolysis temperature 45°C, and enzymolysis time 40min, and the reaction ends Afterwards, the vacuum steam distillation technique (distillation vacuum degree 8kPa, extraction time 4h, sodium chloride addition amount 70g / 1000mL) was used to extract the onion essential oil. The yield of onion essential oil extracted by this method ...

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Abstract

The invention discloses a method for extracting onion essential oil through ultrahigh pressure regulation of alliinase reaction, and belongs to fine and deep processing technology for farm products. The method is carried out according to the following steps: (1) pretreating onion under ultrahigh pressure; (2) preparing onion alliin solution; (3) preparing onion alliinase solution; (4) catalyzing alliinase zymolysis reaction under the ultrahigh voltage; and (5) decompressing water vapor to distill and extract the onion essential oil. The method is easier to control the production process, thereby improving the yield and the quality of the onion essential oil. Under the process condition, the yield of the onion essential oil is between 0.43 and 0.47 percent. The quality of the essential oil and the content of active substances are also improved; and the essential oil has wide market development prospect.

Description

technical field [0001] The invention belongs to the intensive processing technology of agricultural products, and relates to a method for efficiently extracting onion essential oil. Background technique [0002] Onion (Allium cepa L.), also known as jade onion, onion, onion, belongs to the Allium genus of Liliaceae, and is a worldwide vegetable. Contains a variety of nutrients and physiologically active substances, fresh onions are rich in vitamins A and B 1 , B 2 , C, niacin, pantothenic acid and calcium, phosphorus and trace copper, iron, zinc, manganese, iodine and other mineral elements. In addition, onions also contain volatile oils, mainly sulfur-containing compounds, including mercaptans, thioethers, and dimethyl disulfide. These compounds constitute the unique flavor and physiological efficacy of onion, and are one of the hotspots in the research on the physiologically active components of onion. The uses of onion oil mainly include: (1) Functional seasoning. Wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/02C12P7/64
Inventor 马永昆范晓波江霆陈凡
Owner JIANGSU UNIV
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