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Volume 30 Issue 2
Jun 2016
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Chinese Journal of High Pressure Physics  > 2016  >  30(2): 170-176.
LIU Feng-Jiao, ZHOU Bing, ZHANG Lu-Yao, HU Guo-Wei, LIAO Xiao-Jun, HU Xiao-Song, ZHANG Yan. Technological Optimization in Removing Allyl Isothiocyanate fromPurple Cabbage Pigment by HPCD Treatment[J]. Chinese Journal of High Pressure Physics, 2016, 30(2): 170-176. doi: 10.11858/gywlxb.2016.02.013
Citation: LIU Feng-Jiao, ZHOU Bing, ZHANG Lu-Yao, HU Guo-Wei, LIAO Xiao-Jun, HU Xiao-Song, ZHANG Yan. Technological Optimization in Removing Allyl Isothiocyanate fromPurple Cabbage Pigment by HPCD Treatment[J]. Chinese Journal of High Pressure Physics, 2016, 30(2): 170-176. doi: 10.11858/gywlxb.2016.02.013
shu

Technological Optimization in Removing Allyl Isothiocyanate fromPurple Cabbage Pigment by HPCD Treatment

doi: 10.11858/gywlxb.2016.02.013

  • College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center of Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China

  • Received Date: 08 Jan 2015
  • Rev Recd Date: 19 Jan 2015
    Abstract
  • Allyl isothiocyanate (AITC), a reaction product of glycosidase hydrolyzing glucosinolates in the extracts of purple cabbage pigment, causes an unpleasant odor in the purple cabbage pigment, which limits its application in food industry.We investigated the technology for removing AITC by HPCD (High Pressure Carbon Dioxide) treatment, and the removing effects under 5 different conditions of pressure, temperature, treatment time and pressure relief time, respectively.We optimized the technological parameters by single factor experiment and orthogonal experiment.The optimized technological parameters of HPCD treatment are 50 ℃ for temperature, 60 min for treatment time, 2 min for pressure relief time.After the optimum HPCD treatment, the number of unpleasant-odored food compounds decreased from 17 to 7, with many odorous impurities removed to different degrees, and the core odorous impurity AITC in purple cabbage pigment was reduced from 3.15% to 1.06%, thus achieving a good odor-removing effect.

     

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