| 大蒜风味物质超声制备的工艺优化 |
| |
| 引用本文： | 王璨,许楠,曹雁平,王少甲,郭睿.大蒜风味物质超声制备的工艺优化[J].食品工业科技,2010(3). |
| |
| 作者姓名： | 王璨 许楠 曹雁平 王少甲 郭睿 |
| |
| 作者单位： | 北京工商大学化学与环境工程学院,北京,100048 |
| |
| 基金项目： | 国家863高技术研究发展项目(2007AA10Z306)资助 |
| |
| 摘 要： | 采用混合均匀设计优化了非超声、不同超声场制备大蒜风味物质的工艺,考察了超声频率、超声强度、时间、液料比等因素对大蒜风味物质得率的影响。超声制备最佳工艺条件为双频交变超声28/40kHz,超声强度0.45W.cm-2,时间20min,液料比8∶1,制备能力值为0.061mg.g-1.min-1,相对于非超声、单频超声、双频复合超声制备能力值分别提高了144.0%、17.3%、84.8%。
|
| 关 键 词： | 混合均匀设计 超声频率 超声强度 风味物质 |
Optimization for preparation process of flavor compounds in garlic by ultrasound |
| |
| WANG Can,XU Nan,CAO Yan-ping,WANG Shao-jia,GUO Rui.Optimization for preparation process of flavor compounds in garlic by ultrasound[J].Science and Technology of Food Industry,2010(3). |
| |
| Authors: | WANG Can XU Nan CAO Yan-ping WANG Shao-jia GUO Rui |
| |
| Affiliation: | WANG Can,XU Nan,CAO Yan-ping,WANG Shao-jia,GUO Rui (College of Chemistry , Environment Engineering,Beijing Technology , Business University,Beijing 100048,China) |
| |
| Abstract: | A hybirl and uniform design was used to optimize the process for traditional method and ultrasound-enhanced technology of flavor compounds in garlic. The effects of ultrasonic frequency, ultrasonic intensity, time and liquid-to-solid rate on yield of flavor compounds in garlic were investigated.The optimum conditions were frequency alternant was increased by 144.0%, 17.3% ,84.8% separately,in comparison with the traditional method,single frequency and dual-frequency. |
| |
| Keywords: | hybril and uniform design ultrasonic frequency ultrasonic intensity flavor compounds |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
