影响蒜素后续降解反应的因素

Influencing factors on further degradation reaction of allicin

为了在提取和保存过程中提高大蒜制品中蒜素的含量,进行了蒜素后续反应的稳定性和蒜氨酸酶对蒜素后续反应影响的研究.以蒜素为检测指标,乙醇提取新鲜去皮大蒜中的蒜素,分光光度法测量蒜素含量.研究了不同温度、真空度和光照等因素下对蒜素后续降解反应的影响,提取蒜氨酸酶,研究了蒜氨酸酶对蒜素后续降解反应的影响.研究表明:低温、真空及遮光条件下进行蒜素的提取或保存,蒜素比较稳定,降解缓慢;蒜氨酸酶会催化蒜素的降解反应,随着加酶量的增加,降解反应速度增加.

In order to increase the content of allicin extract during extraction and preservation of garlic products, the stability of further degradation reaction for allicin and alliinase was studied. Allicin was the detection index which was determined by using spectrophotometric assay. Allicin was extracted with alcohol in fresh decortication garlic. Effects of temperature, vacuum and natural daylight irradiation to further degradation reaction of allicin were studied. The results showed that the extraction and preservation at conditions of low temperature, certain vacuity and no irradiation of natural daylight were beneficial in de： creasing degradation reaction of allicin. Alliinase could catalyse degradation reaction of allicin. Degradation reaction of allicin was quickened with the increase of alliinase content.