Study On Technique Of Utilizing Wastes Of Pickled Allium Chinense

Allium Chinense usually used as functional foods and herbal ingredients in traditional Chinese medicine. Except pickled processing technology, chemical components and pharmacology, there is less work in literature about extracting allicin from Allium Chinense at home and abroad. Most of the pickled Allium Chinense used to be export, with only40%-50%remains after peeled off, cut and classified during the process, and the wastes which give dense disgusted smell around the factory. How to utilizing the wastes is a key problem to the society.Therefore, the present work is aimed at to study the technique of utilizing the wastes of pickled Allium Chinense. Pickled Allium Chinense as material, the flavor compositions of the wastes of pickled rakkyo is extracted used enzyme, and the process conditions will be optimization. The flavor ingredient of wastes of pickled Allium Chinense will also be definite. And a kind of product with rakkyo flavor will be developed. It is hoped to be a starting point for the future work on this area.1. A new approach to extraction of allicin from the wastes of pickled rakkyo by the commercially available inexpensive pectinase enzyme was exploited. The factor effects of solid-liquid ratio, enzyme amount, enzymatic time, and enzymatic temperature were examined. The optimum conditions were determined by orthogonal text, and its components were determinated by GC-MS. The optimum conditions are as follows:solid-liquid ratiol:5, enzyme amount1%, enzymatic time1.5h, and enzymatic temperature50℃, will get the higher extraction(0.8217g/100mL). The major components of the extract have40types, and most of them are ester, sulfide, alcohol, ketone and alkyl. The most high components are ester,41.67%, ethyl acetate31.66%; alcohol are36.55%,2-pentanol10.59%; sulfide are11.05%, dimethyl disulfide7.94%, dimethyl trisulfide0.64%. 2. Discussed the question about utilizing Allium by-products. After desalting and breaking the by-products, then mixing the sauce of by-products and chili and other flavor additional agents on a proportion appropriate, through adding allium enzyme to improve the content of allicin, we will get a kind of delicious shallot condiment. Research shows that the optimal conditions of High efficiency, low cost for desalting is material liquid on the proportion of1:2, under normal temperature soaking one hour or using water to wash half an hour. Chili, Allium Chinense, water on proportion of1:1.2:0.6can get the product of moderate viscosity, coordinate smells and through adding enzyme of1%allicin can get a product with the highest content of Allicin.3. Pickled Allium Chinense as material, the flavor compositions of the wastes of pickled rakkyo is extracted used enzyme, and the process conditions will be optimization. The factor effects of solid-liquid ratio, enzyme amount, enzymatic time, and enzymatic temperature were examined. The optimum conditions were determined by orthogonal text, and its components were determinated by GC-MS. The optimum conditions are as follows:solid-liquid ratio1:5, enzyme amount1%, enzymatic time1.5h, and enzymatic temperature50℃, will get the higher extraction(1.1064g/100mL). The major components of the extract have54types, and most of them are ester, sulfide, alcohol, ketone and alkyl. The most high components are ester,51.40%, ethyl caproate24.88%; sulfide are26.08%, dimethyl disulfide10.61%, dimethyl trisulfide5.04%.; alcohol21.79%, butanol3.38%. Compared the two flavor components, the same part are24types, including alcohol are2types, esters are10types, and sulfides are10types. The same parts of rakkyo peel are74.88%, and pickled rakkyo rhizomes are88.75%. It is hoped to be a starting point for the future work on this area.