| This experiment mainly had several areas with wasabi rhizome, leaves and petioles of cycas species as raw materials from the town of Longchi, Du Jinagyan city, Sichuan province. They were the determination of nutritional components from wasabi rhizomes,study on extraction process of wasabi oil ,study on stability of wasabi oil,GC-MS analysis of wasabi oil,study on bacteriostatic action of wasabi oil. The main results were as follows:1. Determination of nutritional components from wasabi rhizomeGB law measured main nutritional components from fresh wasabi rhizomes. Per 100 grams of fresh wasabi rhizomes had water 80.15g,protein5.56g,fatl.53g,cellulose 6.48g,vitaminC 45.20mg,calcium218.76mg,iron0.45mg,wasabi oil 187.80 mg. The result showed that wasabi rhizomes had more protein,vitamin C ,calcium,iron and wasabi oil. By eating wasabi, people can enjor spicy flavor of wasabi oil and have nutritional components.2. Study on extraction process of wasabi oilThe experiments studied extraction process of wasabi oil With Water Steam Distillation and Steam Distillation and Extraction by the single-factor test and orthogonal .The experimental results showed that: wasabi oil's effect factors with WSD were buffer size> raw materials usage> distillation. The optimum extraction was the volume of 300mL, 150g of raw materials consumption, and distillation 3h .At the same time, the maximum extraction rate was 0.0609 persent. Wasabi oil's effect factors with SDE were hydrolysis time> hydrolysis temperature> pH> ascorbic acid concentration> distillation. The optimum extraction was hydrolysis time 2h,hydrolysis temperature 60℃,pH4.2,concentration of ascorbic acid 10mg/mL, distillation 1.5h. The maximum extraction rate was 0.1878 persent.3. Study on stability of wasabi oilThis paper studied stability of wasabi oil on temperature,concentration of dichloromethane,ultrasound,light and pH .The results showed that: the hydrolysis speed of wasabo oil become fast as temperature increased, the hydrolysis speed reduced as dichloromethane concentration increased and ultrasonic, light and pH impacted the hydrolysis speed. So,the preservation of wasabi oil was suitable for neutral organic solverts in dark and low-temperature.4. GC-MS analysis of wasabi oilWasabi oil from rhizomes with the WSD had 5 ingredients by GC-MS analysis, which were allyl isothiocyanate, butyl isothiocyanate, 3-butenylisothiocyanate, cyclopentyl isothiocyanate and Benzoylisocyanate. The relative content of butyl isothiocyanate was 78.88 percent.Wasabi oil from rhizomes with the SDE had 13 ingredients by GC-MS analysis.9 kinds of spicy ingredients were allyl isothiocyanate, butyl isothiocyanate, 3-butenyl isothiocyanate,cyclopentyl isothiocyanate, isopropyl isothiocyanate, isobutyl isothiocyanate, sec.-butyl isothiocyanate, methyl isothiocyanate, ethyl isothiocyanate. The relative content of allyl isothiocyanate was 73.62 percent.Wasabi oil from leaves with the SDE had 11 ingredients by GC-MS analysis. Six kinds of spicy ingredients were allyl isothiocyanate, propyl isothiocyanate, isopropyl isothiocyanate, methyl isothiocyanate, cyclopentyl isothiocyanate and 3-butenyl isothiocyanate. The relative content of ally] isothiocyanate was 42.34 percent.Wasabi oil from leaves with the SDE had 13 ingredients by GC-MS analysis. Seven kinds of spicy ingredients were allyl isothiocyanate, isopropyl isothiocyanate, butyl isothiocyanate, 3-butenyl isothiocyanate, cyclopentyl isothiocyanate, methyl isothiocyanate and sec-butyl isothiocyanate. The relative content of allyl isothiocyanate was 40.81 percent5. Study on bacteriostatic action of wasabi oilThe study of bacteriostatic action of wasabi oil used the two methods of Dakongqi and filter paper. The results showed that: Wasabi oil inhited the Staphylococcus aureus, Escherichia coli, Proteus, Bacillus subtilis, Penicillium and Trichodera vivid. The best bacteriostatic action was on the Staphylococcus aureus. The MIC of Staphylococcus aureus was low 0.075%, and the other bacterioses were 0.075%. |
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