Science and Technology of Food Industry

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Effect of enzymolysis process condition on extraction rate of garlic organic sulfide[J]. Science and Technology of Food Industry, 2012, (20): 255-257. DOI: 10.13386/j.issn1002-0306.2012.20.024
Citation: Effect of enzymolysis process condition on extraction rate of garlic organic sulfide[J]. Science and Technology of Food Industry, 2012, (20): 255-257. DOI: 10.13386/j.issn1002-0306.2012.20.024
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Effect of enzymolysis process condition on extraction rate of garlic organic sulfide

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  • The extraction rate of garlic organic sulfide was optimized by single-factor experiment and response surface method.They were determined as follows:enzymolysis temperature 35 ℃, enzymolysis pH6.5, enzymolysis time 60min.Density of Fe 2 + 10.67mmol/L, density of sucrose 15.67mmol/L, density of pyridoxal phosphate 2.13mmol/L.The Di (2-propenyl) trisulfide content of optimized sample was 2.7 times of control group.Under this condition, the extraction rate of organic sulfide was above 0.4%, which provided theoretical basis for industrial deep processing of garlic.
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