Technological Optimization in Removing Allyl Isothiocyanate fromPurple Cabbage Pigment by HPCD Treatment
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摘要: 在紫甘蓝色素提取过程中,由于硫代葡萄糖苷酶解产物烯丙基异硫氰酸酯(AITC)的产生,导致紫甘蓝色素提取液有不良风味,从而限制了它在食品工业上的应用。因此研究新型的高压二氧化碳(HPCD)技术脱除AITC工艺,分别考察了5种水平的压强、温度、处理时间和卸压时间对HPCD脱除AITC效果的影响。通过单因素实验和正交实验确定了HPCD脱除AITC的最佳工艺组合为:温度50 ℃,处理时间60 min,卸压时间2 min。在最佳条件下经HPCD处理后,紫甘蓝色素的风味物质种类由17种减至7种,许多异味物质得到不同程度的脱除,其中异味核心物质AITC的质量分数由3.15%减少至1.06%,达到较好的异味脱除效果。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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表 1 正交实验设计因素水平表
Table 1. Experimental levels employed for orthogonal experimental design
Factor Mark Level 1 2 3 Temperature/(℃) A 40 45 50 Treatment time/(min) B 30 45 60 Pressure relief time/(min) C 1 2 3 表 2 正交实验结果
Table 2. Response value of orthogonal experimental design
Exp.
No.A B C Mass fraction of
AITC/(10-6)1 1 1 1 79.65 2 1 2 2 44.84 3 1 3 3 29.19 4 2 1 2 30.97 5 2 2 3 29.11 6 2 3 1 26.04 7 3 1 3 32.42 8 3 2 1 19.76 9 3 3 2 12.24 表 3 正交实验结果分析
Table 3. Analysis of orthogonal experimental results
Item A B C K1 51.23 47.68 41.82 K2 28.71 33.90 29.35 K3 21.47 31.24 30.24 Rb 29.76 16.44 12.47 Note:Ki(i=1, 2, 3) is the mean value of factors at level i,and Rb is the extreme differences. 表 4 HPCD处理前、后紫甘蓝色素挥发性成分的GC-MS结果比较
Table 4. Comparison of GC-MS results of volatile compounds in purple cabbage pigmentbefore and after HPCD treatment
Volatile compounds Formula Before HPCD treatment After HPCD treatment Retentiontime/(min) Mass fraction/(%) Retentiontime/(min) Mass fraction/(%) Allyl thiocyanate C4H5NS 5.079 2.69 5.049 0.42 Allyl isothiocyanate C4H5NS 5.340 3.15 5.144 1.06 Benzaldehyde C7H6O 6.907 0.80 6.931 0.92 Dimethyl trisulfide C2H6S3 7.192 15.18 — — Octanal C8H16O 8.070 10.25 — — Benzeneacetaldehyde C8H8O 9.358 0.38 — — Nonanal C9H18O 11.311 23.86 11.323 1.53 Naphthalene C10H8 13.946 1.46 13.958 0.29 Decanal C10H20O 14.730 26.77 14.736 1.69 Dimethyl tetrasulfide C2H6S4 15.056 1.21 — — 1-Methyl-cyclohexene C7H12 15.531 0.16 — — 2-Methyl-naphthalene C11H10 17.638 1.12 17.644 0.68 Tridecanal C13H26O 18.119 2.48 — — 2, 6-Dimethyl-naphthalene C12H12 21.817 0.20 — — Dodecanal C12H24O 22.173 0.64 — — 1, 7-Dimethyl-naphthalene C12H12 22.511 0.24 — — Hexadecane C16H32 32.720 0.10 — — -
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