CN111758420A - 富硒香蒜产品及其生产方法 - Google Patents
富硒香蒜产品及其生产方法 Download PDFInfo
- Publication number
- CN111758420A CN111758420A CN202010434861.6A CN202010434861A CN111758420A CN 111758420 A CN111758420 A CN 111758420A CN 202010434861 A CN202010434861 A CN 202010434861A CN 111758420 A CN111758420 A CN 111758420A
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- China
- Prior art keywords
- garlic
- selenium
- rich
- allinase
- fragrant
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 69
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 69
- 239000011669 selenium Substances 0.000 title claims abstract description 69
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
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- 150000001875 compounds Chemical class 0.000 description 2
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- HYGGRRPFVXHQQW-HRJJCQLASA-N (2r)-2-amino-3-[(e)-prop-1-enyl]sulfanylpropanoic acid Chemical compound C\C=C\SC[C@H](N)C(O)=O HYGGRRPFVXHQQW-HRJJCQLASA-N 0.000 description 1
- JZKMSAGUCSIIAH-ITZCMCNPSA-N (2r)-2-amino-3-propylsulfinylpropanoic acid Chemical compound CCCS(=O)C[C@H](N)C(O)=O JZKMSAGUCSIIAH-ITZCMCNPSA-N 0.000 description 1
- OGYGFUAIIOPWQD-UHFFFAOYSA-N 1,3-thiazolidine Chemical compound C1CSCN1 OGYGFUAIIOPWQD-UHFFFAOYSA-N 0.000 description 1
- XUHLIQGRKRUKPH-ITZCMCNPSA-N 3-(Allylsulphinyl)-L-alanine Chemical compound OC(=O)[C@@H](N)CS(=O)CC=C XUHLIQGRKRUKPH-ITZCMCNPSA-N 0.000 description 1
- 241001280437 Allium unifolium Species 0.000 description 1
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- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 1
- BWGNESOTFCXPMA-UHFFFAOYSA-N Dihydrogen disulfide Chemical compound SS BWGNESOTFCXPMA-UHFFFAOYSA-N 0.000 description 1
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- VLSOAXRVHARBEQ-UHFFFAOYSA-N [4-fluoro-2-(hydroxymethyl)phenyl]methanol Chemical compound OCC1=CC=C(F)C=C1CO VLSOAXRVHARBEQ-UHFFFAOYSA-N 0.000 description 1
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Images
Classifications
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G7/00—Botany in general
- A01G7/06—Treatment of growing trees or plants, e.g. for preventing decay of wood, for tingeing flowers or wood, for prolonging the life of plants
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G22/00—Cultivation of specific crops or plants not otherwise provided for
- A01G22/35—Bulbs; Alliums, e.g. onions or leeks
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N37/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids
- A01N37/44—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids containing at least one carboxylic group or a thio analogue, or a derivative thereof, and a nitrogen atom attached to the same carbon skeleton by a single or double bond, this nitrogen atom not being a member of a derivative or of a thio analogue of a carboxylic group, e.g. amino-carboxylic acids
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N43/00—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds
- A01N43/34—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one nitrogen atom as the only ring hetero atom
- A01N43/40—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one nitrogen atom as the only ring hetero atom six-membered rings
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N43/00—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds
- A01N43/72—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with nitrogen atoms and oxygen or sulfur atoms as ring hetero atoms
- A01N43/74—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with nitrogen atoms and oxygen or sulfur atoms as ring hetero atoms five-membered rings with one nitrogen atom and either one oxygen atom or one sulfur atom in positions 1,3
- A01N43/78—1,3-Thiazoles; Hydrogenated 1,3-thiazoles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Environmental Sciences (AREA)
- Wood Science & Technology (AREA)
- Food Science & Technology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Agronomy & Crop Science (AREA)
- Pest Control & Pesticides (AREA)
- Plant Pathology (AREA)
- Dentistry (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Botany (AREA)
- Biodiversity & Conservation Biology (AREA)
- Ecology (AREA)
- Forests & Forestry (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
富硒香蒜产品及其生产方法属于农产品加工领域。在青海省海东市的富硒土壤上生产天然富硒蒜，然后使用本人2009年8月12日，被国家知识产权局授予发明专利的方法，将“富硒蒜”加工成为“富硒香蒜”(无臭味蒜)。随着科技的不断进步，对无公害钝化蒜酶处理液组分和技术原理做了调整。用高效保湿剂“r‑聚谷氨酸”替代保水抗旱剂接枝淀粉；用高效叶面渗透剂“氮酮”替代昂贵的“角质酶。2006年申请发明专利时由两步完成脱臭处理。因为蒜酶是非蛋白质酶，处理液组分和技术原理调整后，只选择蒜酶辅基为作用位点，因为抑制剂与蒜酶辅基磷酸吡哆醛反应是不可逆的，一步即可达到“富硒蒜”脱臭的目的，生产出“富硒香蒜”。
Description
一、技术领域
富硒香蒜产品及其生产方法属于农产品加工领域。涉及土壤化学、大蒜生 物学特征、基础生物化学、细胞生物化学、植物化学成分、农业化学控制原理、 表面活性剂等学科的支撑。
2010年经青海省国土资源厅地质勘察院详查，发现海东市互助-平安-乐都 一带840平方公里(105万亩)区域内土壤富硒，含硒量平均0.44mg/kg，高于 世界富硒土壤中位值0.42mg/kg，成为国内十大富硒地区之一。该区域不仅土壤 含硒元素浓度适中，而且赋存条件好，不存在重金属伴生问题。为发展富硒农 产品提供了得天独厚的富硒土壤资源。
二、背景技术
对消臭大蒜头产品及其生产方法起作用，有影响的国内外基础理论研究和 大蒜头消臭情况。
(一)国外基础理论研究情况
国外对大蒜风味的研究已有很长的历史，目前已经形成一门完整的学科。 1844年德国化学家Wertnem利用水蒸气蒸馏粉碎后的大蒜，得到一些气味强烈 的挥发性油状物质，即大蒜挥发油。经研究发现，大蒜挥发油中含有二丙烯基。 1944年，美国人Cavallno等用较温和的乙醇处理方法得到大蒜的另一种精油， 被称为蒜素。它的刺激性气味比二丙烯基二硫化合物更强烈。主要成分为二丙 烯基硫代亚磺酸酯，分子式C6H10S2O，结构式CH2＝CHCH2S(O)SCH2CH＝CH2.1948年 Stoll和Sceback在研究时发现，在0℃以下用乙醇萃取大蒜，得到一种无色无 味的物质，经鉴定为(+)S-烯丙基-L-半胱氨酸亚砜，结构式为CH2＝CHCH2S(O)CH2CH(NH2)COOH，命名为蒜氨酸，蒜氨酸可结晶得到极细的针状晶 体。1951年Stoll和Sceback发现百合科植物(包括大蒜)中存在蒜氨酸酶， 并由此引发了对大蒜风味物质进一步的研究。
进一步研究发现，蒜氨酸是刺激性风味前体物质，大蒜中还含有蒜氨酸酶， 二者存在于蒜体细胞的不同部位，故大蒜完整的组织并无辣味，只有当蒜体受 损时(切、捣、挤)，才使二者接触，在蒜酶辅基的参与下，将蒜氨酸酶解成二 -丙烯基亚磺酸，再发生二聚反应，生成具有强烈辣味的挥发性物质，当时称为 蒜素。蒜素的化学性质不稳定，遇光或热产生各种含硫有机化合物，共同形成 大蒜特有的蒜味。
关于大蒜风味的前体物质，国外的相关研究报道很多，目前已鉴定出大蒜 中有四种风味前体物质，分别为：
1、S-丙烯基-半胱氨酸亚砜(PECSO)
2、S-烯丙基-半胱氨酸亚砜(ACSO)
3、S-甲基-半胱氨酸亚砜(MCSO)
4、S-丙基-半胱氨酸亚砜(PCSO)
这些前体物质均为无色无味，并可形成针状结晶，大蒜中S-烯丙基蒜氨酸 含量最高，约占蒜氨酸重量的85％，S-甲基蒜氨酸，S-丙基蒜氨酸分别占13％和 2％，从而形成大蒜的特有风味。
(二)国外大蒜头消臭进展情况
1、美国加利福尼亚州索玛镇大学退休教授，77岁的阿隆先生培育的转 基因无臭大蒜，改良后的大蒜跟原先的质量没什么两样，而且风味产品一概 俱全，如花生香味大蒜、奶油辣香味大蒜、甜美香辣味大蒜等，无臭大蒜销 售量占全美大蒜销售量的90％。
2、日本一位博士在真空罐中用含硫化合物浸泡大蒜，获得消臭大蒜。 该博士将此项技术推销给名古屋一家制酪公司的日比考吉社长。考吉先生自 己试过后，就买下了这项技术，并将无臭大蒜作为礼品赠送给顾客，大蒜本 身的成本加上运费、邮资，每年至少花费2.5亿日元。但自从派发无臭大蒜 以后，该公司的营业额迅猛增加，第二年的年收入就超过70亿日元。
3、德国国家生物技术中心用基因工程方法对大蒜消臭，据称已获成 功。
(三)国内大蒜基础理论研究情况
国内化学、食品、药物科研工作者对大蒜的化学成分、蒜酶都做过理论 性研究。山东农业大学食品学院、中国农科院科技局乔旭光、张振华、秦晓 春，华南理工大学食品系孙君社教授、高孔荣教授等多支研究团队分别对蒜 酶的分离提取和动力学特性做了全面研究，均得出蒜酶最佳反应温度为 32℃，最适合的反应PH值为6.4。
PH值对蒜酶活力的影响
温度对蒜酶活力的影响
蒜酶活力的最适合温度为32℃。据报道蒜酶在天然底物中的最适合反应温 度为37℃，改用L-半胱氨酸亚砜后反应较稳定，因脱离混合液体的保护，而使 最佳反应温度下降到32℃。
试验中还选用不同的金属离子及ESTA-Na和L-半胱氨酸等以不同浓度加入 酶反应体系，分别测定其对蒜酶的激活和抑制，结果见表。
蒜酶的激活和抑制
(四)国内大蒜头消臭情况
国内对鲜大蒜头消臭做过研究和尝试，可概括为四种典型方法：
1.微波炉加热法。1996年西北大学生物系曹炜、尉亚辉用家用微波炉加热 的方法处理鲜大蒜头进行消臭。
2.消臭液去臭法。2004年郑州轻工业学院生物工程系熊卫东、王岁楼根据 大蒜臭味产生的机制，研制出一种新型、高效、无毒和富有营养的消臭液。该 液由0.1～0.5％的活性硅胶溶液、0.1～0.5％d ZnSO4、0.1～1％乙醇、2％的NaCl、 0.1％的ZS添加剂等构成。
3.冷冻消臭法。将鲜大蒜放入食品袋，投入用干冰冷却到-60℃的乙醇中约 5分钟，大蒜在冻结状态下保持10分钟，然后在室温下解冻。
4.CO2超临界处理法。在临界状态CO2容易进入蒜体，遇水生成碳酸，改变 蒜体内的PH值，降低蒜酶的活性。
自从1951年瑞士化学家斯特鲁和泽伊贝克两人，发现蒜臭味产生的原因以 后，国内外相关研究人员，千方百计探索将蒜臭味去掉。截至目前为止，已经 积累了数十种方法。按方法的本质区分，可分为物理法(低温速冻、香味遮掩 法)、化学法(活性硅胶法)和理化法(柠檬酸浸泡、微波加热法，真空浸泡法)。 这些方法认为蒜酶是蛋白质酶，都想通过改变PH值和温度迫使酶蛋白变性，迫 使蒜酶失去催化活性。因为蒜酶是非蛋白质酶，所以很难取得脱臭效果。但是， 他们的工作没有白干，为我们寻求解决问题的路径指明了方向。必须针对蒜臭 味产生的原因，重点搞清楚蒜酶的分子结构、特征特性，选择化学方法将蒜酶 灭活，使其不可逆转地失去催化作用，鲜吃大蒜才不会产生蒜臭味。
三、发明内容
(一)富硒香蒜产品及其生产方法。
1、富硒蒜：将新疆昭苏紫皮六瓣蒜调入海东市，秋播在湟水流域村(屯) 的富硒土壤上生产“富硒蒜”。
在农作物中，大蒜是聚硒能力最强的作物，一般是其他作物的1-2倍。蒜 株从富硒土壤中吸收的硒元素，在鳞茎膨大期集中输送到鳞茎(蒜头)，与其中 的蛋白质结合，形成人体容易吸收的天然有机硒。
“富硒蒜”虽然富硒，鲜食富硒蒜仍然会产生讨厌的荤气味(蒜臭味)，日 常人们吃蒜有所顾忌，想吃又不能吃，制约了硒元素保健价值的利用。
2、富硒香蒜：使用已公开的“消臭大蒜头产品及其生产方法”，将“富 硒蒜”加工成为“富硒香蒜”(简称：硒香蒜)。
生产方法：在富硒蒜田抽净蒜薹一周内，选择无病害、生长健壮的蒜田， 叶面喷洒无公害蒜酶钝化处理液，固定蒜酶催化活性，经过田间灭酶的“富硒 蒜”，鲜食不再产生荤气味，使富硒蒜成为名副其实的“富硒香蒜”生吃“富硒 香蒜”，嗅觉只能闻到大蒜四种香气成分特有的蒜香味。
“富硒香蒜”将硒元素维护人体免疫系统功能。提高免疫力、清除自由基、 重金属危害；与大蒜诱导体内脂肪代谢、降低血脂中脂肪和胆固醇含量、防止 血栓形成、抑制血小板凝聚、提高血管通透性，杀菌、抑菌等功能熔铸为一体， 使“富硒香蒜”具有双重保健功能。
富硒香蒜、天然富硒，吃硒香蒜、防病保健。硒香蒜与山东蒜、云南独头 蒜、人为添加硒元素吃后仍然产生蒜臭味的富硒蒜，以及其他地区的紫皮6瓣 蒜比较，具有独特的属性。富硒香蒜‘辣香如故，想吃就吃、不必自律；“富硒 香蒜”将成为寻常百姓餐桌上的天然保健调味品。
3、“青海富硒香蒜”：富硒香蒜产地青海省海东市，位于被联合国科教文组 织誉为“世界四大无公害超净区之一的青藏高原东部”，为体现绿色生产环境， 将“富硒香蒜”的商品名定为“青海富硒香蒜”。
(二)对无公害钝化蒜酶处理液组分做了调整。
随着科技的不断进步，为提高处理效果，降低成本，简化处理程序，须选 择高效无公害化合物更换高价低效组分。用高效保湿剂“r-聚谷氨酸”替代保 水抗旱剂接枝淀粉(14年前申请专利时，r-聚谷氨酸还处于实验室研究阶段)； 用“L-半胱氨酸盐酸盐”替代“L-半胱氨酸”提高抑制剂的稳定性；用高效叶 面渗透剂“氮酮”替代昂贵的“角质酶。田间灭酶处理组分调整前后对照表：
灭酶处理液组分调整对照表
(三)对技术原理也做了调整
2006年由于受理化法影响和束缚，经田间灭酶处理的大蒜头，还要用 微波炉加热到58℃，钝化蒜酶结构中的蛋白质部分，以期彻底去除鲜吃蒜产生 的蒜臭味。因为蒜酶是非蛋白质酶，这一步骤不仅是徒劳的，还限制了规模生 产。现将灭酶技术原理调整如下：技术原理调整后、调整前对比，详见说明书 附图。
图1调整后原理图
图2调整前的原理图
(四)“硒香蒜”生产技术特征
背景技术列举的4种方法与发明内容比较，硒香蒜生产技术具有如下特征：
1、位点不同：上次申请发明专利时，将作用位点锁定在蒜酶蛋白和蒜酶辅 基两个作用位点。这次调整为只钝化蒜酶辅基1个作用位点(蒜酶为非蛋白质 酶)。
2、路径不同：过去的方法往往采取“浸泡”被动吸收的方式对蒜酶施加影 响，硒香蒜生产技术是通过蒜株茎叶主动吸收的方式，将蒜酶抑制剂、转化剂 经茎叶维管束系统输送到作用位点。因为日常植物以根吸收为主，但叶片并没 有完全丧失吸收能力。
3、产品不同：以往的大蒜脱臭方法，得到的产品是蒜粉、蒜粒、蒜片和蒜 瓣，只有低温速冻法能得到完整的大蒜头。而在田间收获的硒香蒜与普通大蒜， 没有差别、一模一样，在0℃-2℃的贮存条件下，定期通风降低库内湿度，就你 实现贮藏期间不脱皮、不炸瓣，贮藏10个月新鲜如初。
(五)技术创新点(新颖性)
1、富硒香蒜具有独特的属性：“富硒香蒜、天然富硒，吃硒香蒜、防病保 健”。硒香蒜与山东蒜、云南独头蒜、人为添加硒元素，吃后仍然产生蒜臭味的 富硒蒜，以及其他地区的紫皮6瓣蒜比较，硒香蒜将硒元素与大蒜各自的保健 功能熔铸为一体，使硒香蒜的防病保健功能倍增，提高了大蒜的消费价值，使 人们摆脱了吃蒜需要自律的桎梏，满足了消费者廉价保健的梦想。
定价不受市场限制，具有自主定价权。一般农产品的价格完全由供求关系 决定，生产者只能接受，无法施加任何影响。
2、认定蒜氨酸酶为非蛋白质酶：与已经公开的“脱臭大蒜头及其生产方法” 比较，以往认为蒜氨酸酶分子结构中的蛋白质组分，实质为非蛋白质成分，蒜 氨酸酶为非蛋白质酶，但具有蛋白质酶的功能和作用。
这在以往国内外积累的数十种大蒜脱臭方法中，绝大多数都想通过改变PH 值和温度，来迫使蒜酶丧失催化活性，但都没有取得期待的效果；也有人尝试 用豆香素、茶多酚使蒜酶辅基失去催化活性，效果也不显著，这足以证明蒜酶 的主体结构为非蛋白质成分组成。
3、灭酶须破坏蒜酶辅基的催化活性：植物体与人体一样都是复杂的自适应 生化系统，植物利用自然界的小分子合成植物体的大分子，人体将植物提供的 大分子分解成小分子，人体利用这些小分子又合成自己身体的大分子。因此， 须了解蒜酶辅基磷酸吡哆醛的化学成分，选择合适的抑制剂1、抑制剂2与蒜酶 辅基发生不可逆反应，使蒜酶彻底失去催化活性，生吃大蒜才能不再产生荤气 味。
L-半胱氨酸盐酸盐与蒜酶辅基磷酸酸吡哆醛反应生成四氢噻唑，使蒜酶辅 基失去催化活性，这个反应是不可逆的。噻唑的多种衍生物是重要的药物和生 理活性物质，对人体无害。
4-吡啶甲酰肼与蒜酶辅基磷酸吡哆醛反应生成异烟酰肼，这个反应也是不 可逆的。生成的极微量的异烟酰肼会排除体外，对人体无害。此方法只是多了 解一个钝化蒜酶的路径，使用抑制剂1即可达到固定蒜酶的目的。
Claims (1)
1.一种富硒香蒜的田间处理方法，其特征在于
A、在符合要求的富硒土壤(0.4mg/kg)上生产“富硒蒜”；
B、使用本人2009年8月，被国家知识产权局授予发明专利的方法(消除大蒜头及其生产方法)生产无臭味的“富硒香蒜”
C、上次申请发明专利时，将作用位点锁定在蒜酶蛋白和蒜酶辅基两个作用位点。这次调整为只钝化蒜酶辅基1个位点(蒜酶为非蛋白质酶)。灭酶处理液主剂1为L-半谷氨酸盐酸盐2克/桶，主剂2为4-吡啶甲酰肼1克/桶、转化吸收剂硫胺素5克/桶，辅剂为r-聚谷氨酸20克/桶、氮酮5克/桶，聚醚改性有机硅IOTA2000 5克/桶。处理时期为大蒜抽净蒜薹7天内处理效果最好，可全天进行全株迷雾喷洒处理。
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