影响蒜素提取率的因素研究  

Study on the effecting factors of Allicin extracting rate

作　　者：王修俊[1] 马桂英[2] 李宝升[2] 曲源[2] 牛立群[2] 

机构地区：[1]贵州大学发酵工程与生物制药省级重点实验室,贵阳550003 [2]贵州大学化学化工学院,贵阳550003

出　　处：《中国调味品》2010年第10期60-62,共3页China Condiment

摘　　要：大蒜中含有人体所必须的多种营养物质,其主要活性成分是大蒜辣素、蒜氨酸、大蒜新素等化合物,主要的风味成分是蒜辣素。为了避免食用调和蒜油产品中的有机溶剂残留和有效成分的损失,本研究直接采用一级菜籽油常温浸提蒜素等成分,由于大蒜中蒜辣素的含量高低及稳定性直接影响蒜油的质量。因此考察了大蒜与提取油质量比、提取时间和大蒜破碎度等因素对蒜素含量及提取工艺的影响,结果表明当蒜油质量比为1.2∶1,浸提时间12 h,大蒜打浆时间为1.5 min时,蒜辣素含量最高,达到0.2813 g/dL。The garlic contains human body＇s necessary many kinds of nutriment.Its main active composition is Allicin,Alliin,and so on,Among them,the main flavor composition is Allicin.In order to avoid residual organic solvent and reduce loss of effective component,this article adopt 1 degree rap seed oil to extract Allicin with normal temperature directly,because the content level of Allicin and size of the stability influence the quality of the garlic oil directly in the garlic.This article researched these factors which ratio of garlics and quality of the oil,soaking time,broken degree,to influence Allicin content and extracted technique.The result indicate when the ratio is 1.2∶1 of garlics and quality of the oil,soaking time as 12 hours,the broken time as 1.5 minutes,the abstraction content of Allicin is the highest in the garlic oil,the content is 0.2813 g/dL.

关 键 词：大蒜 提取 菜籽油 蒜素 提取率 

分 类 号：TS201.1[轻工技术与工程—食品科学]