Li Ye, Ma Jiayin, Cao Yubin, Yang Dong
Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 17 East Tsinghua Rd., Beijing, 100083, China.
Jiangsu QingGu Foods Co., Ltd, Xingdong Economic Development Zone, Xinghua, 225700, China.
NPJ Sci Food. 2024 Jun 14;8(1):32. doi: 10.1038/s41538-024-00275-w.
The stalk of Allium fistulosum contains dietary fibers with complicated monosaccharide composition and glycosidic bond linkages, which renders it a better dietary fiber supplement. However, the unfavorable odor, majorly contributed by allicin, limits its applications. Although many physical and chemical methods have been developed to remove allicin, there is currently no comparison between their efficiencies. Here, we comprehensively compare all these methods of eliminating allicin in the Allium stalk by starting with optimization of the allicin extraction method. Results indicate that incubation of the chopped Allium stalk with water for 20 min and extraction with 75% ethanol reached a maximal extraction yield. Different methods of allicin elimination are examined, and physical removal of allicin by blanching at 100 °C reaches a maximal clearance rate of 73.3%, rendering it the most efficient and effective method eliminating allicin from the stalk of Allium fistulosum for the preparation of a totally green dietary fiber.
大葱的茎含有膳食纤维，其单糖组成和糖苷键连接复杂，这使其成为一种更好的膳食纤维补充剂。然而，主要由大蒜素导致的不良气味限制了其应用。尽管已经开发出许多物理和化学方法来去除大蒜素，但目前尚无它们之间效率的比较。在此，我们从优化大蒜素提取方法入手，全面比较了所有这些去除大葱茎中大蒜素的方法。结果表明，将切碎的大葱茎用水孵育20分钟，并用75%乙醇提取可达到最大提取率。研究了不同的大蒜素去除方法，在100℃下进行热烫物理去除大蒜素的清除率最高可达73.3%，使其成为从大葱茎中去除大蒜素以制备完全绿色膳食纤维的最有效方法。
