不同干燥方法对大蒜的蒜氨酸酶活力的影响

The effect of different drying methods on alliinase activity of garlic

主要研究了冷冻干燥法以及微波真空干燥与真空干燥联合干燥法这两种不同的干燥方法对大蒜的蒜氨酸酶活力的影响,提取了两种干燥方法得到的干燥大蒜中的蒜氨酸酶,并以合成的蒜氨酸为底物进行了蒜氨酸酶活力的测定。结果表明,新鲜大蒜和冷冻干燥大蒜中蒜氨酸酶的最适温度为40℃,微波真空干燥与真空干燥联合干燥大蒜中酶的最适温度为45℃,新鲜大蒜和两种不同干燥方法干燥的大蒜片中,蒜氨酸酶的最适pH均为6.5。冷冻干燥大蒜及微波真空干燥与真空干燥联合干燥大蒜的酶活保留率分别为96%和87.8%,结果表明,冷冻干燥大蒜的质量略优于微波真空干燥与真空干燥联合干燥法干燥的大蒜。但由于冷冻干燥能耗大,因此微波真空干燥与真空干燥联合干燥法仍是一种生产优质大蒜片的干燥方法。

In this paper the effects of two kinds of drying methods, freeze-drying and combined microwave vacuum drying on the alliinase activity of garlic were studied. The alliinase activity was measured by extracting them and using synthesized alliin as the substrate. The results show that the alliinase＇s optimal temperature of fresh garlic and freeze dried garlic is 40℃, but that obtained by combined microwave vacuum drying＇s is 45℃. The alliinase＇s optimal pH of both fresh garlic and freeze-drying garlic is 6.5. The alliinase activity reservation after freeze drying and combined microwave vacuum drying is 96% and 87.8%, respectively. So the quality of freeze dried garlic is a little better than that dried by combined microwave vacuum drying method. Due to the fact that energy consumption of freezedrying is much higher, so the combined microwave vacuum drying method is still a good method to produce high quality garlic slices.