利用氨基羰基反应脱大蒜臭气的实验研究

目的]研究大蒜臭气脱臭剂的生产工艺。方法]以氨基酸和还原糖的混合物为原料进行氨基羰基反应，以反应生成物为主要成分制得了大蒜脱臭剂。结果]脱臭反应后脱臭剂A和脱臭剂B的氨态氮总量分别减少了约80％和35％。以大蒜的水提取液为滴定液．脱臭剂A、脱臭剂B、谷氨酸钠、赖氨酸、葡萄糖和果糖消耗的滴定液的容积分别为：6．4、6．2、0．4、0．8、0．4和0．5ml；于100℃加热5h的谷氨酸钠、赖氨酸、葡萄糖和果糖消耗的滴定液的容积分别为：0．5、0．6、0．5和0．8ml；于150℃加热加压5min的谷氨酸钠、赖氨酸、葡萄糖和果糖消耗的滴定液的容积分别为：0．5、0．7、0．7和0．8ml。结论]该法制得的脱臭剂的脱臭时间短，脱臭效率高且可与其他物质混合使用。

Experimental Study on the Production of Deodorant of Garlic Odor through Amino-carbonyl Reaction

Objective]The purpose was to study the production technology of deodorant of garlic odor.Method]The products from amino-carbonyl reaction with the mixture of amino acid and reducing sugar as raw material were used as main components to produce garlic deodorant. Result]The total contents of ammonia nitrogen in deodorant A and B were reduced by about 80%and 35%resp.after deodorization reaction. With the extract fluid of garlic as titration solution,the volumes of titration solution consumed by deodorant A ...