Study On The Technique Of Recovery And Utilizing Wastes Of Pickled Allium Chinense

Allium chinense is grown in the Orient and usually used as functional foods and herb-al ingredients in traditional Chinese medicine. Except pickled processing technology, chemicalcomponents and pharmacology,there is no system work in literature about extracting allicin fromallium chinense at home and abroad. Most of the pickled Allium chinense bulbs are canned, withonly 40%～50% remains after peeled off, cured and classified during the canned process, andthe wastes which give dense disgusted smell around the factory. How to recovery and utilizingthe wastes is a key problem to the society.Therefore, the present work is aimed at to study the technique of recovery and utilizing thewastes of pickled Allium chinense. The utilization feasibility of the wastes of pickled Alliumchinense was investigated. It is hoped to be a starting point for the future work on this area.1. Spicy chilli paste was made by mixed with the juice, powder and residua that processed fromthe wastes of pickled Allium chinense. The results showed that 150g chilli paste fermented with4g powder, 9mL juice and 10g residua ofthewastes of pickled Allium chinense tasted the best.2. A new approach to extraction of"jiaotousu" from the wastes of pickled Allium chinense bythe commercially available inexpensive pectinase enzyme was exploited. The single factoreffects of extraction temperature, time, pH value and ratio of pectinase additived were investigat-ed first. A quadratic orthogonal rotary composite design is employed to study the effects of extr-act ing temperature, time and ratio of pectinase at natural pH value by using statistical techniquesafter the single factor trial. The empirical model developed by response surface methodology(RSM) was adequate(p＜0.0001) to describe the relationships between the studied fact-ors andthe response of "jiaotousu" extraction. Based on marginal utility analysis, canonical and ridgeanalysis, the optimal conditions for extracting "jiaotousu" were treated for 3.3 hr at 46℃andpectinase additived ratios of 0.7%, the maximizing allicin yield was 0.2746g/100mL and ratio ofjuice yield was 91.36%.3. Triterpenoid saponin is first reported in the pickled allium chinense by the characteristic foamexperiment, which gives a new point to the physical-funcation of "jiaotousu". A preliminarystudy showed that "jiaotousu" has flesh keeping and flavor enhance effection and it is a usefulseasoner resourse.