Study On Extraction Of Garlic Oil And Antimicrobial Preservative Film

Garlic oil is composed of some organic sulfides, which are synergistic formation ofalliin, allinase, pyridoxal phosphate （PLP） and metal ions after the garlic is broken. Garlicoil is antibacterial, antiviral, antitumor, and at the same time, it has the effect of protectingcardiovascular system, promoting sugar metabolism, enhancing immunity, etc. Ediblepreservative film, biodegradable preservative film and functional preservative film will bethe future trend of the food packaging industry. Antibacterial preservative film is a kind offunctional preservative film, the components of which contain antibacterial ingredients,through slow release of the antibacterial ingredients. The film can achieve the goal ofbacteria isolation, inhibition and fresh-keeping effect. Garlic oil is an excellent filmingredient because of its broad-spectrum and efficient natural antibacterial property.This subject research was on the basis of the antibacterial property of garlic oil, thepremise of related enzymatic reaction mechanism，the means of β-cyclodextrin inclusiontechnique and the purpose of antibacterial preservative film development. The author hasstudied the influence of enzymolysis conditions on garlic oil extraction rate, the preparationof garlic oil-β-cyclodextrin inclusion compound and its stability, the preparation ofantibacterial preservative film and its physical performance, preservation effect. The mainconclusions were as follows:（1） For the extraction process of garlic oil, the best enzymolysis temperature was35℃,the best enzymolysis pH was6.5, the best enzymolysis time was60min, the concentrationof Fe²⁺was10.67mmol/L, the concentration of sucrose was15.67mmol/L, theconcentration of PLP was2.13mmol/L. Under this condition of enzymatic reaction, theextraction rate of garlic oil reached0.413%, the content of diallyl trisulfide （DATS） was1.7times more than the control group.（2） For the the preparation of garlic oil-β-cyclodextrin inclusion compound, the bestinclusion temperature was30℃, the best ultrasonic power was500W, the best inclusiontime was1.5h. Under this condition of inclusion process, the inclusion productivity reached81.39%. The inclusion compound showed good thermal stability, light stability andlong-term observation stability without excitant smell, fully meet the requirement ofsubsequent film preparation. （3） For the components of antibacterial preservative film, the best content of pectin was2.5%, the best content of glycerol was3.0%, the garlic oil-β-cyclodextrin inclusioncompound was0.500g, the total film mass was50.0g. Under this preparation condition ofantibacterial preservative film, the film thickness was0.145mm, the tensile strength was3.482MPa, the elongation at break was45.113%, the light transmittance was87.5%, theescape degree of water vapor was0.167g, the crease degree was level3.（4） Antibacterial preservative film has effectively controlled the specimens sensoryform, pH value, and TVB-N value by comparison with PE preservative film and ordinarypectin preservative film. The isolation rate of E.coli and S.aureus was more than85%, thebacteriostatic ring diameter of E.coli and S.aureus was about20mm, showing goodisolation and inhibition effect.