大蒜绿变物质提取及其分离纯化方法的初步研究  

A 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,山东泰安271018

出　　处：《食品工业科技》2006年第4期115-117,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金资助(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,浓度为80%的甲醇溶液,按料液比1∶3,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,确定展层剂为含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 best solvent of extracting was 80% CH3OH, the ratio between material to solvent was 1 ;3, extraction time was 24h, and that the pigment was isolated and purified by TLC, and the conditions which we have gained were water solution containing 77%CH3OH, 3%CH3COOC2H5 and 0.24%HCl, At last, the pigment could be preliminarily isolated and purified.

关 键 词：大蒜 绿变 色素 提取 分离纯化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]