CN104605279A - Extraction method for kokumi flavor sulfur-containing substance in garlic - Google Patents
Extraction method for kokumi flavor sulfur-containing substance in garlic Download PDFInfo
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- CN104605279A CN104605279A CN201410334064.5A CN201410334064A CN104605279A CN 104605279 A CN104605279 A CN 104605279A CN 201410334064 A CN201410334064 A CN 201410334064A CN 104605279 A CN104605279 A CN 104605279A
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Abstract
The invention discloses an extraction method for a kokumi flavor sulfur-containing substance in garlic for the first time. Employing a process of first passivation and then extraction, the method includes: adding distilled water into a complete garlic in proportion, conducting heating and mashing, then further performing heating, carrying out centrifugation and then taking the supernate, conducting concentration by rotary evaporation, then conducting further separation with highly acidic cation exchange resin, collecting the corresponding components, performing rotary evaporation concentration, and then carrying out freeze drying to obtain a grey white powder product, which has three taste perceptions: long lasting taste, explosive mouthfeel, and mellow and balanced taste.
Description
Technical field
The present invention relates to extraction process, be specifically related to the extraction process in garlic with dense taste (Kokumi taste) sulphur-containing substance.
Background technology
Garlic belongs to liliaceous plant, and be annual or biennial herb plant, taste is pungent.China is one of garlic cultivated area and the maximum country of output in the world.Sulfur-containing compound in garlic is its main component, as diallyl disulphide (DADS), diallyl trisulfide (DATS), diallyl tetrasulfide, allicin, alliin, ajoene etc.Find after deliberation, different garlic compositions has different health-care effects, as garlic have anti-inflammatory sterilization, anticancer, anti-ageing, reduce blood pressure, reduce thrombus generation aspect there is better effects.Garlic is mainly as condiment in mankind's daily life, cook fish, meat, bird and vegetables time have raw meat to increase the effect of taste, particularly in cold vegetable dish in sauce, both can increase taste, again can sterilization.Fragrance when garlic is boiled comes from the catabolite of allicin, mainly volatilely lures alkene ether (diallyldisulfide, DADS), and the acid of garlic is then from allicin.Allicin did not exist in garlic originally, but the garlic amino acid enzyme that when garlic is broken, cell discharges is by the end product after alliin (alliin) class substance decomposition.
Nearest foreign foods expert has found a kind of new taste---dense taste and Kokumi taste, described as the pleasant delicious food of one, dense taste (Kokumi) this concept is put forward by Japanese Scientists, is described as profusely sense and the sense of sense of taste complexity.Described dense taste (Kokumi) comprises three kinds of taste perceptions, comprising: taste, the mouthfeel of blast and the taste of mellow and full balance that the duration is very long.Such as, document " appraisal and study of yeast extract delicate flavour (umami) and dense taste (kokumi) flavour activity ", is shown in " China brewages ", the 33rd volume the 1st phase 99-104 page in 2014, total 263rd phase.Kokumi taste is the taste that can not represent with five kinds of primary tastes, and mean such taste, it not only strengthens primary taste, also strengthen the edge taste (marginal taste) of primary taste, such as mellow sense (thickness), full sense (growth) (profusely feeling (mouthfulness)), the sense (continuity) and coordinate to feel (harmony) of being continuous.Described dense taste (Kokumi taste) is on the basis of traditional five sapor (sour, sweet, bitter, salty, fresh), food is made to produce general taste, increase the continuation of sense of taste, and make the taste in sense of taste with sensation and the mellow and full balance flinging blast.The component with dense taste has following feature: fling temperature-sensitive and, person with foresight feels strong: middle feels feels natural, mellow and full; Aftersensation Ganfeng is full, long times of aftertaste.The taste perception of described dense taste as shown in Figure 1.Such as, document " development & application of enhance flavor ", is shown in " food science and technology ", calendar year 2001 the 33rd volume the 5th phase 32-33 page.Researcher has been found that dense taste (Kokumi taste) is relevant to calcium taste receptors CaSR, is that mankind's sense of taste can the taste of direct feeling.Such as document " Involvementof the Calcium-sensing Receptor in Human Taste Perception ", is shown in " The Journal of BiologicalChemistry " the 285th volume the 2nd phase 1016 pages-1022 pages in 2010.
Although prior art has had a lot of research to garlic P.E, mainly relate to the health care extract of garlic P.E.The present inventor usually a large amount of research and innovation designs in the water-soluble extractive of the concurrent present garlic of extracting method, and containing a large amount of materials with dense taste (Kokumi taste), this is a beat all achievement in research.The compound of these materials with Kokumi taste mainly some sulfur-bearings; comprise the many kinds of substance of alliin, as alliin (SACS), deoxidation alliin (S-allyl-L-ceisteine), S-methyl-Lcysteine, S-acrylic-Cys, γ-L-glutamyl-S-allyl-L-ceisteine etc.These materials are present in complete garlic, once garlic is broken, these materials can by allinase catalytic reaction, and produce the distinctive characteristic flavor of garlic, mainly the volatile chemical component of some sulfur-bearings, has acid.The inventive method be originally presented in extract these sulfur-bearings there is the chemical composition of Kokumi taste time, must first passivation allinase, just can extract these compounds.
Any research to taste dense in garlic (Kokumi taste) material is there is not yet for prior art, the present invention makes public for the first time in a kind of garlic the extracting method with dense taste (Kokumi taste) sulphur-containing substance, first passivation allinase, and then extract the sulfur-containing compound in garlic water-soluble extractive.Wherein, " passivation allinase " technique adopts high temperature passivation technology, adopts at 95 DEG C of heating method passivation allinase of 30 minutes." sulfur-containing compound in garlic water-soluble extractive " comprises alliin (SACS), deoxidation alliin (S-allyl-L-ceisteine), S-methyl-Lcysteine, S-acrylic-Cys, γ-L-glutamyl-S-allyl-L-ceisteine.
There is in the extraction garlic that the present invention proposes the method for dense taste (Kokumi taste) sulphur-containing substance, comprise, take complete garlic, add distilled water in proportion, heating, smash rear continuation heating to pieces, supernatant is got after centrifugal, concentrate with rotary evaporation, be separated further with highly acid cationic ion-exchange resin SP Sepharose Fast Flow after concentrated, collect respective components, after rotary evaporation is concentrated, after freeze drying, obtain linen powder, be the sulphur-containing substance containing dense taste in garlic of the present invention.
In the present invention, complete garlic refers to that structure is intact, nothing is rotted or damaged garlic.The usage ratio of garlic and distilled water is 1: 2-10.Preferably, usage ratio is 1: 4.
In the present invention, the temperature range of heating is 80 DEG C-100 DEG C.Preferably, the temperature range of heating is 90 DEG C-100 DEG C.Preferably, heating at 95 DEG C.The time range of heating is 10 minutes-60 minutes.Preferably, the time range of heating is 30 minutes-60 minutes.Preferably, heat 30 minutes.
In the present invention, carry out 1/4 times-1/7 times that is concentrated into original volume with rotary evaporation, preferably, rotary evaporation is concentrated into 1/5 times or 1/7 times of original volume.
There is in the garlic that the present invention prepares dense taste (Kokumi taste) sulphur-containing substance; for linen powder, it comprises alliin (SACS), deoxidation alliin (S-allyl-L-ceisteine), S-methyl-Lcysteine, S-acrylic-Cys, γ-L-glutamyl-S-allyl-L-ceisteine.
In a particular embodiment, the present invention extracts in garlic the method with dense taste (Kokumi taste) sulphur-containing substance, comprises step as follows:
1) take a certain amount of complete garlic, add distilled water according to the ratio of w/v 1: 4;
2) 95 DEG C are heated 30 minutes, then smash to pieces with tissue mashing machine;
3) 95 DEG C of heating 30 minutes are continued, then 5000r/min, centrifugal 30 minutes;
4) get supernatant, be concentrated to 1/7 times of original volume with rotary evaporation;
5) be separated with highly acid cationic ion-exchange resin SP Sepharose Fast Flow after concentrating;
6) parting liquid rotary evaporation is concentrated to 1/5 times of original volume;
7) get supernatant freeze drying, obtain linen powder, the sulphur-containing substance containing Kokumi taste in this powder.
The present invention also proposes the sulphur-containing substance in the garlic obtained by extracting method of the present invention with dense taste, comprises alliin (SACS), deoxidation alliin (S-allyl-L-ceisteine), S-methyl-Lcysteine, S-acrylic-Cys, γ-L-glutamyl-S-allyl-L-ceisteine; It has three kinds of taste perceptions, comprising: taste, the mouthfeel of blast and the taste of mellow and full balance that the duration is very long.The present invention innovatively constructs the method extracted and have Kokumi taste sulphur-containing substance in garlic first, and have method simple process, extraction efficiency is high, easy to utilize, has wide practical use at field of food.
Summary of the invention
Accompanying drawing explanation
Fig. 1 represents the taste perception of dense taste (Kokumi taste).
Fig. 2 represents the ion-exchange chromatography figure of the product that extracting method of the present invention prepares.
Fig. 3 expression with the Kokumi of electronic tongues measuring apparatus to the enhancing effect of delicate flavour.
Fig. 4 expression with the Kokumi of electronic tongues measuring apparatus to the enhancing effect of saline taste.
Fig. 5 expression with the Kokumi of electronic tongues measuring apparatus to the enhancing effect of tart flavour.
Detailed description of the invention
In conjunction with following specific embodiments and the drawings, the present invention is described in further detail, and protection content of the present invention is not limited to following examples.Under the spirit and scope not deviating from inventive concept, the change that those skilled in the art can expect and advantage are all included in the present invention, and are protection domain with appending claims.Implement process of the present invention, condition, reagent, experimental technique etc., except the following content mentioned specially, be universal knowledege and the common practise of this area, the present invention is not particularly limited content.
Embodiment 1
Take the garlic 1 kilogram of wash clean, add the water of 4 kilograms, put into reaction, be heated to 95 DEG C, keep 30 minutes.Then these garlics are transferred in tissue mashing machine together with water and smash to pieces, tissue mashing machine can select commercially available DS-1 type high-speed tissue mashing machine, again these mixtures are transferred in reactor, 95 DEG C keep 30 minutes, with centrifuge 5000r/min centrifugal 30 minutes, supernatant is taken out, original 1/7 is concentrated to rotary evaporation, be separated further with highly acid cationic ion-exchange resin SP Sepharose Fast Flow after concentrated, with 5 column volume 50mM, the citric acid sodium citrate buffer solution equilibrium ion exchange column of pH3.0 is until baseline, pH and stable conductivity, the sample identical with level pad condition passes through strong cat ion exchange column, with same wash buffer ion exchange column until baseline, pH and stable conductivity, wash-out is carried out by the gradient of 16 column volumes, ionic strength increases by the NaCl of 0 to 0.5M gradually, again with the impurity that the NaCl wash-out of 1M is remaining.Collecting elution time in Fig. 2 is 25 minutes later 3 eluting peaks, is labeled as S1, S2 and S3 respectively, as shown in Figure 2 according to time sequencing.Collect this three eluting peaks respectively, and be concentrated to 1/5 of original volume with Rotary Evaporators, with freeze drier freezing 2 days, obtain S1 composition 20 grams, S2 composition 10 grams and S3 composition 5 grams respectively, be linen powder, yield is 3.5%.S1, S2, S3 are merged, namely obtains that there is in target product garlic dense taste sulphur-containing substance.
With the sulfur-bearing composition in liquid chromatography mass spectrometric combined instrument (LC-MS) assay products; result shows, has dense taste sulphur-containing substance and comprise alliin (SACS), deoxidation alliin (S-allyl-L-ceisteine), S-methyl-Lcysteine, S-acrylic-Cys, γ-L-glutamyl-S-allyl-L-ceisteine in product garlic.Wherein, S1 composition comprises alliin (SACS), deoxidation alliin (S-allyl-L-ceisteine).S2 composition comprises S-methyl-Lcysteine, S-acrylic-Cys.S3 composition comprises γ-L-glutamyl-S-allyl-L-ceisteine.Add in food by above-mentioned product, food manifests distinctive dense taste (Kokumi taste) local flavor.
In other specific embodiments, garlic and distilled water is taken by the arbitrary proportion within the scope of 1: 2-10 w/v, heat 10,20,40 or 60 minutes at 80,85,90 or 100 DEG C, rotary evaporation is concentrated into 1/4,1/5,1/6 or 1/7 times of original volume etc., all can prepare in target product garlic of the present invention and have dense taste sulphur-containing substance.
Embodiment 2
The product prepared in embodiment 1 is joined in tomato egg soup (A) and dried shrimp seaweed soup (B), dosage is 0.4%, reference substance is the tomato egg soup (C) and the dried shrimp seaweed soup (D) that do not add garlic P.E, then does subjective appreciation experiment.Tomato egg soup prepares according to the conventional method in kitchen, except egg and tomato, adds appropriate salt, monosodium glutamate, chickens' extract; Dried shrimp seaweed soup also prepares according to the conventional method in kitchen, except dry Shrimps, outside dry laver, adds appropriate salt, monosodium glutamate chickens' extract.
10 exper ienced subjective appreciation personnel carry out subjective appreciation according to following table 1:
Table 1
Results of sensory evaluation, as shown in table 2 below:
Table 2
Note: the numerical value in upper table is the mean value of three samples.* the significance difference opposite sex had compared with the control in p < 0.01 level is represented.-represent there is no significant difference.
As can be seen from the above table, the tomato egg soup and the dried shrimp seaweed soup that with the addition of the garlic P.E that the inventive method is extracted have obvious dense taste (Kokumi) taste.
Electronic tongues measures the dense taste (Kokumi taste) of tomato egg soup and dried shrimp seaweed soup
The electronic tongues of the SA402B model adopting Japanese Kanagawa company to produce measures the Kokumi taste of product in above-described embodiment, measures electrode and is connected with mechanical arm, measures probe and is adjusted to corresponding Kokumi value.Method bibliography " Evaluation of Kokumi Taste of Japanese Soup Stock Materials Using Taste Sensor ", is shown in " Sensors and Materials " 2011, the 23rd volume, the 8th phase, 493 pages-499 pages.Experimental result shows, has dense taste sulphur-containing substance and have remarkable enhancing result for delicate flavour, saline taste, tart flavour, respectively as shown in Fig. 3, Fig. 4, Fig. 5 in garlic of the present invention.
Claims (6)
1. extract in garlic a method for the sulphur-containing substance with dense taste, it is characterized in that, it is as follows that described method comprises step:
1) take intact garlic, add distilled water according to the ratio of w/v 1: 2-10;
2) 80 DEG C-100 DEG C heating 10-60 minute, then smash to pieces with tissue mashing machine;
3) 80 DEG C-100 DEG C heating 10-60 minute, then centrifugal 30 minutes of 5000r/min are continued;
4) get supernatant, rotary evaporation is concentrated to 1/4 times-1/7 times of original volume;
5) be separated with highly acid cationic ion-exchange resin after concentrating;
6) parting liquid Rotary Evaporators is concentrated to 1/4 times-1/7 times of original volume;
7) get supernatant freeze drying, obtain the sulphur-containing substance in pale powder and described garlic with dense taste; The sulphur-containing substance in described garlic with dense taste comprises SACS, S-allyl-L-ceisteine, S-methyl-Lcysteine, S-acrylic-Cys, γ-L-glutamyl-S-allyl-L-ceisteine.
2. the method for claim 1, is characterized in that, the amount ratio of described garlic and distilled water is w/v 1: 4.
3. the method for claim 1, is characterized in that, the temperature of described heating is 95 DEG C, and the time of heating is 30 minutes.
4. the method for claim 1, is characterized in that, tissue mashing supernatant Rotary Evaporators is concentrated to 1/5 times of original volume.
5. the method for claim 1, is characterized in that, parting liquid Rotary Evaporators is concentrated to 1/5 times of original volume.
6. one kind to be extracted the sulphur-containing substance in the garlic obtained with dense taste by method described in claim 1, it is characterized in that, the sulphur-containing substance in described garlic with dense taste comprises SACS, S-allyl-L-ceisteine, S-methyl-Lcysteine, S-acrylic-Cys, γ-L-glutamyl-S-allyl-L-ceisteine; It has three kinds of taste perceptions, comprising: taste, the mouthfeel of blast and the taste of mellow and full balance that the duration is very long.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115850130A (en) * | 2022-11-29 | 2023-03-28 | 青岛博恩高科生物技术有限公司 | Preparation method of high-yield alliin |
| WO2023062251A1 (en) * | 2021-10-14 | 2023-04-20 | Adibio, S.L. | Food supplement for animals, preparation method thereof and use of same |
Citations (3)
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|---|---|---|---|---|
| US4741914A (en) * | 1984-11-13 | 1988-05-03 | Ajinomoto Co., Inc. | Flavor enhancing seasoning containing deodorized garlic extract and process |
| CN1412317A (en) * | 2002-11-16 | 2003-04-23 | 中国科学院新疆理化技术研究所 | Method for extracting alliin from garlic |
| CN103598544A (en) * | 2013-11-19 | 2014-02-26 | 徐州绿之野生物食品有限公司 | Extraction process for carrying out comprehensive utilization on garlic as raw material |
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2014
- 2014-07-14 CN CN201410334064.5A patent/CN104605279A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4741914A (en) * | 1984-11-13 | 1988-05-03 | Ajinomoto Co., Inc. | Flavor enhancing seasoning containing deodorized garlic extract and process |
| CN1412317A (en) * | 2002-11-16 | 2003-04-23 | 中国科学院新疆理化技术研究所 | Method for extracting alliin from garlic |
| CN103598544A (en) * | 2013-11-19 | 2014-02-26 | 徐州绿之野生物食品有限公司 | Extraction process for carrying out comprehensive utilization on garlic as raw material |
Non-Patent Citations (1)
| Title |
|---|
| YOICHI VEDA,ETAL.: "Characteristic Flavor Constituents in Water Extract of Garlic", 《AGRICULTURAL AND BIOLOGICAL CHEMISTRY》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023062251A1 (en) * | 2021-10-14 | 2023-04-20 | Adibio, S.L. | Food supplement for animals, preparation method thereof and use of same |
| CN115850130A (en) * | 2022-11-29 | 2023-03-28 | 青岛博恩高科生物技术有限公司 | Preparation method of high-yield alliin |
| CN115850130B (en) * | 2022-11-29 | 2024-04-26 | 青岛博恩高科生物技术有限公司 | Preparation method of high-yield alliin |
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Application publication date: 20150513 |