马铃薯淀粉包埋脱除大蒜臭味

摘要

为了保护大蒜的活性成分和掩盖大蒜的不愉快气味,本研究采用研磨法利用马铃薯淀粉的螺旋结构对大蒜的有机硫化合物进行包埋,以马铃薯淀粉、大蒜(干基)为原料,用包埋率和脱臭效果为指标优化其脱臭工艺,并对样品进行结构表征.通过高效液相色谱法测定得到的最佳脱臭条件为:马铃薯淀粉与大蒜(干基)质量比3∶1,研磨时间2.5 h,在此条件下,所得产品的包埋率为(90.63±1.11)％,感官鉴评得分95分.通过扫描电子显微镜观察可知,淀粉颗粒被破坏,呈现团聚结构;X射线衍射仪分析表明淀粉的结晶度降低,傅里叶变换红外光谱和热重分析结果表明样品具有良好的稳定性;通过气相色谱-质谱联用分析可知,大蒜中1 1种有机硫化合物的成分在样品中被全部检出,说明研磨法能促进马铃薯淀粉包埋新鲜大蒜中的臭味物质,既保留大蒜中有机硫化合物又可以达到脱臭的目的.%In order to protect the active ingredients and mask the unpleasant smell of fresh garlic,physical milling treatment was used to entrap garlic organosulfur compounds (OSCs) into the helical cavity of potato starch.This process was optimized for improved the encapsulation efficiency (EE) of allicin and deodorization efficiency (DE) and deodorization efficiency.The resulting product was structurally characterized.The optimum experimental conditions were determined as 3∶1 and 2.5 h for ratio between potato starch and garlic (dry basis) and milling time,respectively,yielding an EE value of (90.63 ± 1.11)％ and a sensory score of 95 points.Scanning electron microscopic (SEM) photos indicated that starch granules were destroyed,resulting in the formation of an agglomerate structure.X-ray diffraction (XRD) indicated that the crystallinity of starch decreased.Fourier transform infrared (FT-IR) spectroscopic and thermogravimetric (TG) analysis confirmed that the thermal stability of the sample was improved.According to the gas chromatography-mass spectrometry (GC-MS) results,all 11 OSCs in fresh garlic were detected in the sample.This study suggested that potato starch might be a well stabilized carrier of OSCs in fresh garlic via milling method,which is effective to decrease the malodorous flavor of garlic and improve the stability of OSCs in fresh garlic.