超临界CO2萃取辣根精油及其在酱油中的应用

采用超临界CO2萃取辣根精油,研究萃取压力、萃取温度和萃取时间对得率的影响,并利用正交试验优化最适的萃取条件,将萃取的辣根精油进行最小抑菌浓度(minimal inhibitory concentration,MIC)和酱油中应用的实验。结果表明:当萃取压力25MPa、萃取温度40℃、萃取时间90min时,辣根精油得率为0.91%;辣根精油对大肠杆菌和枯草芽孢杆菌的MIC均为0.04μL/mL;与添加1.0g/kg苯甲酸钠相比,单独添加0.04μL/mL辣根精油或同时添加0.02μL/mL辣根精油和0.5g/kg苯甲酸钠,均使酱油在37℃条件下保藏30d品质良好,其中同时添加两种物质的应用性更好。

Supercritical CO2 Extraction of Horseradish Essential Oil and Its Application in Soy Sauce

Horseradish essential oil was extracted by supercritical CO2.The effects of extraction pressure,extraction temperature and extraction time on extraction rate of essential oil were investigated.The optimal extraction conditions were optimized by orthogonal tests.The minimal inhibitory concentration(MIC) of horseradish essential oil and its application in soy sauce was determined.The results showed that the optimal extraction process parameters were extraction pressure of 25 MPa,extraction temperature of 40 ℃ and extraction time of 90 min.Under the optimal extraction process,the extraction rate of horseradish essential oil was up to 0.91%.The MIC of horseradish essential oil against Escherichia coli and Bacillus subtilis were 0.04μL/mL.Compared with 1.0 g/kg sodium benzoate,0.04μL/mL horseradish essential oil or 0.02μL/mL horseradish essential oil coupled with 0.5 g/kg sodium benzoate could remain good quality of soy sauce after 30 days storage at 37 ℃.The simultaneous application of both antioxidants is better than their single applications.