大蒜绿变物质的提取及其分离  

Preliminary Study on the Method of Extraction, Isolation and Purification of the Pigment in Greening Garlic

作　　者：王岩[1] 乔旭光[1] 

机构地区：[1]山东农业大学食品学院

出　　处：《食品与发酵工业》2006年第3期106-108,共3页Food and Fermentation Industries

基　　金：国家自然科学基金资助项目(No.30571303)

摘　　要：研究了提取及分离纯化大蒜绿变物质的方法。结果表明,体积分数为80%的甲醇溶液,按料液比1∶3(g:mL),室温浸提24h,提取效果最好;利用薄层层析法进行色素的分离纯化,确定展层剂为体积分数77%甲醇、3%乙酸乙酯、0.24%HCl的水溶液,最终能达到初步分离纯化的目的。A method for extraction, isolation and purification of the pigment in greening garlic was determined. The results showed that the pigment could be preliminarily isolated and purified at the following conditions ： solvent of extracting was 80% CH3OH, the ratio between material and solvent was 1 ： 3, extraction time was 24h. The pigment was isolated and purified by TLC, and the conditions were water solution including 77% CH3OH, 3%CH3COOC2H5 and 0.24 % HCl.

关 键 词：大蒜 绿变 色素 提取 分离纯化 

分 类 号：TS201.2[轻工技术与工程—食品科学]