亚硫酸钠浸泡预处理对脱水蒜片主要品质指标的影响
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摘要
蒜片在干制过程中,会发生褐变反应导致产品品质下降,考察亚硫酸钠溶液处理质量浓度、处理时间及温度对脱水蒜片色泽、硫代亚磺酸酯含量、SO2残留量、体外抗氧化活性等品质指标的影响。结果表明:亚硫酸钠溶液浸泡处理可有效地保持脱水蒜片品质,浸泡时间及浸泡温度对蒜片品质总体影响较小。500 mg/L亚硫酸钠溶液浸泡30 min时,蒜片色泽较优;不同条件浸泡所得蒜片,SO2残留量随处理质量浓度的增大及处理时间的延长而增大;亚硫酸钠溶液浸泡处理后,蒜中主要功能性成分硫代亚磺酸酯含量最高可达0.115 mmol/g,显著高于对照组0.077 1 mmol/g。
The browning reaction during the drying process may decrease the quality of dehydrated garlic. Therefore, in this study, the effects of sodium sulfite concentration, soaking time and temperature were investigated on the color, rehydration ratio, sulfur dioxide residue, thiosulfinate content and in vitro antioxidant activity of dehydrated garlic. It was found that sodium sulfite solution could effectively maintain the quality of dehydrated garlic. Overall, soaking time and temperature had little impact on the quality of dehydrated garlic. After being treated with sodium sulfite solution(500 mg/L) for 30 min, the garlic color was better than that of control group. The sulfur dioxide residue increased with increasing either its concentration in the soaking solution or soaking time. After soaking, the thiosulfinate content was up to 0.115 mmol/g, significantly higher than that(0.077 1 mmol/g) of the control group.
The browning reaction during the drying process may decrease the quality of dehydrated garlic. Therefore, in this study, the effects of sodium sulfite concentration, soaking time and temperature were investigated on the color, rehydration ratio, sulfur dioxide residue, thiosulfinate content and in vitro antioxidant activity of dehydrated garlic. It was found that sodium sulfite solution could effectively maintain the quality of dehydrated garlic. Overall, soaking time and temperature had little impact on the quality of dehydrated garlic. After being treated with sodium sulfite solution(500 mg/L) for 30 min, the garlic color was better than that of control group. The sulfur dioxide residue increased with increasing either its concentration in the soaking solution or soaking time. After soaking, the thiosulfinate content was up to 0.115 mmol/g, significantly higher than that(0.077 1 mmol/g) of the control group.
引文
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[25]孟潇,夏延斌.蒜素的研究进展[J].中国调味品,2011,36(9):17-22.
[26]许真,卢钢,金千焕,等.葱属蔬菜植物风味前体物质的合成途径及调节机制[J].细胞生物学杂志,2007,29(4):508-512.DOI:10.3969/j.issn.1674-7666.2007.04.011.
[27]郑曼.不同预处理对罗非鱼片热泵干燥品质的影响[D].湛江:广东海洋大学,2013.
[28]王艳红,安宇,张敏,等.人参中二氧化硫残留分析与健康风险评估[J].食品科学,2015,36(24):214-219.DOI:10.7506/spkx1002-6630-201524040.
[29]李瑜.高蒜素大蒜粉的制备及其生物活性功能的研究[D].无锡:江南大学,2006.
[2]LANZOTTI V.The analysis of onion and garlic[J].Journal of Chromatography A,2006,1112(1/2):3-22.DOI:10.1016/J.chroma.2005.12.016.
[3]REJANO L,SANCHEZ A H,MONTANO A,et al.Chemical characteristics and storage stability of pickled garlic prepared using different processes[J].Journal of Food Science,1997,62(6):1120-1123.DOI:10.1111/j.1365-2621.1997.tb12226.x.
[4]闫淼淼.大蒜功能成分研究进展[J].食品科学,2010,31(5):312-318.
[5]BAKRI I M,DOUQLAS C W.Inhibitory effect of garlic extract on oral bacteria[J].Archives of Oral Biology,2005,50(7):645-651.DOI:10.1016/j.archoralbio.2004.12.002.
[6]夏俊芳,沈玖君,杨婷,等.四种天然植物源物质抑菌作用研究[J].食品工业科技,2016,37(2):98-102.DOI:10.13386/j.issn1002-0306.2016.02.011.
[7]姜晓燕.二烯丙基三硫醚的体内外生物转化、抗肿瘤活性及逆转顺铂诱发肾毒性的初步研究[D].济南:山东大学,2017.
[8]KIM S M,KUBOTA K,KOBAYASHI A.Antioxidative activity of sulfur-containing flavor compounds in garlic[J].Journal of the Agricultural Chemical Society of Japan,1997,61(9):1482-1485.DOI:10.1271/bbb.61.1482.
[9]SANTHOSHA S G,JAMUNA P,PRABHAVATHI S N.Bioactive components of garlic and their physiological role in health maintenance:a review[J].Food Bioscience,2013,3:59-74.DOI:10.1016/j.fbio.2013.07.001.
[10]张艳艳,邓婧,伍鹏兮.亚硫酸盐在食品加工领域中的应用研究[J].食品工业,2016,37(11):211-214.
[11]智斌,唐道邦,徐玉娟,等.不同护色剂对龙眼原浆色泽和多酚含量的影响[J].食品科学,2013,34(24):289-293.DOI:10.7506/spkx1002-6630-201324060.
[12]KAMENETSKY R,SHAFIR I L,KHASSANOV F,et al.Diversity in fertility potential and organo-sulphur compounds among garlics from Central Asia[J].Biodiversity and Conservation,2005,14(2):281-295.
[13]CORZO-MARTíNEZ M,CORZO N,VILLAMIEL M.Biological properties of onions and garlic[J].Trends in Food Science&Technology,2007,18(12):609-625.
[14]王宁,史岩眉,朱军,等.大蒜的药理作用、生物活性和开发利用研究进展[J].中国中医药信息杂志,2003,10(10):91-93.DOI:10.3969/j.issn.1005-5304.2003.10.059.
[15]MIRON T,R A B I N K O V A,M I R E L M A N D,e t a l.A spectrophotometric assay for allicin and alliinase[J].Analytical Biochemistry,1998,265(2):317-325.DOI:10.1006/abio.1998.2924.
[16]李瑜,许时婴.分光光度法测定大蒜提取物中硫代亚磺酸质含量[J].食品与机械,2002,20(3):51-53.DOI:10.3969/j.issn.1000-9973.2004.07.013.
[17]郭振忠,胡云峰,李文生,等.乙二胺四乙酸二钠-盐酸副玫瑰苯胺检测干果中二氧化硫的方法研究[J].食品科学,2009,30(8):247-250.DOI:10.3321/j.issn:1002-6630.2009.08.056.
[18]LIANG L H,WU X Y,ZHAO T,et al.In vitro bioaccessibility and antioxidant activity of anthocyanins from mulberry(Morus atropurpurea Roxb.)following simulated gastro-intestinal digestion[J].Food Research International,2012,46(1):76-82.DOI:10.1016/j.foodres.2011.11.024.
[19]HE Z Y,YUAN B,ZENG M,et al.Effect of simulated processing on the antioxidant capacity and in vitro protein digestion of fruit juicemilk beverage model systems[J].Food Chemistry,2015,175:457-464.DOI:10.1016/j.foodchem.2014.12.007.
[20]金丽梅,牛春梅,刘佳会.热风与微波干燥胡萝卜的工艺研究[J].农产品加工,2009(2):42-44.DOI:10.3969/j.issn.1671-9646-B.2009.02.014.
[21]苏凤贤.大蒜汁生物抑菌特性的研究[D].西安:陕西师范大学,2007.
[22]李静.加热方式及亚硫酸钠浓度对花魔芋护色效果的影响[J].食品工业,2016,37(9):26-27.
[23]郭小宁,周林燕,毕金峰,等.蒜片中短波红外-变温压差膨化干燥工艺优化[J].中国食品学报,2016,16(5):122-129.DOI:10.16429/j.1009-7848.2016.05.018.
[24]徐仁华.蒜氨酸酶的分离纯化及其酶学性质研究[D].南昌:南昌大学,2008.
[25]孟潇,夏延斌.蒜素的研究进展[J].中国调味品,2011,36(9):17-22.
[26]许真,卢钢,金千焕,等.葱属蔬菜植物风味前体物质的合成途径及调节机制[J].细胞生物学杂志,2007,29(4):508-512.DOI:10.3969/j.issn.1674-7666.2007.04.011.
[27]郑曼.不同预处理对罗非鱼片热泵干燥品质的影响[D].湛江:广东海洋大学,2013.
[28]王艳红,安宇,张敏,等.人参中二氧化硫残留分析与健康风险评估[J].食品科学,2015,36(24):214-219.DOI:10.7506/spkx1002-6630-201524040.
[29]李瑜.高蒜素大蒜粉的制备及其生物活性功能的研究[D].无锡:江南大学,2006.