食品与发酵工业 >

2022 , Vol. 48 >Issue 10: 112 - 118

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029070

研究报告

纤维素酶辅助水蒸气蒸馏提取肉豆蔻挥发油的品质及其活性评价

  • 秦宇仙 ,
  • 徐琳 ,
  • 余冯萍 ,
  • 黄轩语 ,
  • 李昊辰 ,
  • 胡滨
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  • (四川农业大学 食品学院,四川 雅安,625000)
第一作者:本科生(胡滨教授为通信作者,E-mail:hubin2555@sina.com)

收稿日期: 2021-08-19

  修回日期: 2021-09-03

  网络出版日期: 2022-06-10

基金资助

国家级大学生创新创业训练计划项目(202010626007)

收起

Quality and activity of nutmeg volatile oil extracted by cellulase assisted steam distillation

  • QIN Yuxian ,
  • XU Lin ,
  • YU Fengping ,
  • HUANG Xuanyu ,
  • LI Haochen ,
  • HU Bin
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  • (College of Food, Sichuan Agricultural University, Ya'an 625000, China)

Received date: 2021-08-19

  Revised date: 2021-09-03

  Online published: 2022-06-10

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摘要

该试验采用纤维素酶辅助水蒸气蒸馏和传统的水蒸气蒸馏提取肉豆蔻挥发油,通过对提取率、感官特征、理化性质、化学成分、主要官能团结构及热力学性质进行测定,以比较不同提取方法对肉豆蔻挥发油成分和性质的影响。结果表明,纤维素酶辅助水蒸气蒸馏法的提取率明显高于水蒸气蒸馏法;扫描电镜观察表明,纤维素酶对原料细胞壁的水解是促进酶法辅助快速提取的主要原因。纤维素酶辅助水蒸气蒸馏提取没有对肉豆蔻挥发油的品质产生影响。此外,2种方法提取的肉豆蔻挥发油均有清除NaNO2的能力和阻断亚硝胺合成的作用,且在一定范围内具有量效关系。因此,纤维素酶辅助水蒸气蒸馏法提取肉豆蔻挥发油的工艺具有可行性。

关键词： 肉豆蔻挥发油; 纤维素酶辅助水蒸气蒸馏法; 清除亚硝酸盐能力; 阻断亚硝胺合成

本文引用格式

秦宇仙 , 徐琳 , 余冯萍 , 黄轩语 , 李昊辰 , 胡滨 . 纤维素酶辅助水蒸气蒸馏提取肉豆蔻挥发油的品质及其活性评价[J]. 食品与发酵工业, 2022 , 48(10) : 112 -118 . DOI: 10.13995/j.cnki.11-1802/ts.029070

Abstract

In this experiment, the volatile oil of nutmeg (Myristica fragrans) was extracted by cellulase assisted steam distillation and traditional steam distillation. The extraction rate, sensory characteristics, physical and chemical properties, chemical composition, main functional group structure and thermodynamic properties were determined to compare the effects of different extraction methods on the components and properties of the volatile oil of nutmeg. The results showed that the extraction rate of cellulase assisted steam distillation was significantly higher than that of steam distillation. Scanning electron microscopy showed that the hydrolysis of raw material cell wall by cellulase was the main reason to promote rapid extraction of cellulase assisted steam distillation. The quality of nutmeg volatile oil was not affected by cellulase assisted steam distillation. In addition, the volatile oil of nutmeg extracted by these two methods had the abilities to scavenge NaNO2 and block the synthesis of nitrosamine, and it had the dose-effect relationship in a certain range. Therefore, the technology of extracting volatile oil from nutmeg by cellulase assisted steam distillation is feasible.

Key words： volatile oil of nutmeg; cellulase assisted steam distillation; scavenging ability of nitrite; blocking the synthesis of nitrosamine

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