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Study on the Extraction and Stability of Onion Essential Oil Rish in Thiosulfinates

Author: WuHaiMin
Tutor: ZhangLianFu
School: Jiangnan University
Course: Agricultural Products Processing and Storage
Keywords: Extract Onion oil Thiosulfinates Stability
CLC: TS225.1
Type: Master's thesis
Year: 2010
Downloads: 53
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Abstract

Onion essential oil has many physiologically active, these physiological effects are attributed to organic sulfur compounds, especially thiosulfinates (TS), to maximize the TS content in onion oil onion oil extraction process, the primary solution problems. The main purpose of the present experiment is to work out a suitable industrial production of onion oil extraction process, the onion oil yield at the same time improve the TS content of the essential oil, on this basis, the onion oil changes of the active ingredient during storage quantitative analysis to guide on the storage of onion essential oil products late. The experiments include the following three aspects: 1 to establish the quantitative detection of the active ingredients of onion oil: Lawson spectroscopic photometric method for quantitative determination of onion oil TS correct and perfect measurement conditions, and operating process further improvements. The optimum measurement conditions: the color temperature 20-30 ℃, the reaction system pH7.5-8.5, reaction time 15min correction for 5min. This method is after perfecting improved, the operation is more user-friendly and high accuracy to provide guidance and reference for the future of onion essential oil quality testing. Proposed and established a rich onion oil extraction process TS: to overcome the traditional extraction process onion broken the TS precursor of S-alkyl-L-cysteine ??sulfoxide (ACSO) will alliinase and tear rapidly changing as the tear factor under the joint action of the factor synthase evaporate, resulting in the loss of sulfur compounds. Onion beating before the enzyme inactivation processing, tear factor synthesis enzyme inactivation and late enzymatic process to introduce exogenous alliinase to transform ACSO TS, from the fundamental solution to the onion oil TS its former body ACSO tear factor and significantly reduce the problem. By single factor and orthogonal experiment to determine the main parameters of the extraction process, onion varieties (yellow onion), the extractant species (methylene chloride), amount of extractant (40mL/100g fresh onion), solid-liquid ratio ((1 : 1.5), enzyme inactivation (boiling water the enzyme inactivation 20min), plus the amount of enzyme (5g garlic / 100g fresh onion), reaction temperature (25 ℃), enzymatic hydrolysis time (50min), onion oil above process parameter extraction yield 0.921% o, TS content of 71.3%. 3 late establishment of onion oil storage conditions: air pressure (vacuum), light, temperature and other factors to study the storage stability of the onion oil, onion oil was optimum storage conditions: onion oil vacuum packaging after dark in temperatures as low as -20 ℃ storage to 100 days, TS retention rate of 78.09%.

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