藠头皮中蒜素的提取工艺研究  

Study on the extraction of allicin from allium chinense peel

作　　者：潘飞[1] 王宏勋[1] 黄泽元[1] 胥方远[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,武汉430023

出　　处：《中国调味品》2011年第12期52-55,58,共5页China Condiment

基　　金：湖北省自然科学基金项目;藠头加工废弃物深加工技术的机理研究(2009CDA094)

摘　　要：藠头皮是藠头加工过程中的副产物,含有大量的蒜素成分。文章研究了以乙醇为提取剂分离提取蒜素的最佳工艺条件,以萃取温度、萃取时间、乙醇体积分数、料液比值做单因素实验,以萃取温度、萃取时间、乙醇体积分数为试验因子,蒜素含量为响应值,采用响应面法对提取工艺条件进行优化。结果表明:提取温度在26.81℃,乙醇体积分数为90%,萃取时间1.09h,蒜素含量达到0.906g/dL,验证值为0.897g/dL。Alliurn chinense peel is the main by-product of the allium chineuse processing. In ethyl alcohol was used to extract and seperate allicin from allium chineuse peel and its optimal conditions was determined, by extracting ternperature, extraction time, ethanol volume fraction, the ratio between the allium chinense peel slurry and ethyl alcohol do single factor experi^t, By extracting temperature, extraction time, ethanol volume fraction for test factor, allidn content for response value, the response surface method to optimize the extraction process conditions. The result show that： The alliurn chinense peel slurry was kept under 26.81℃ extracted alldn with 90% ethyl alcohol for 1. 09 h, the allicin content can be achieved 0. 906 g/dL, Validation value is 0. 897 g/dL.

关 键 词：藠头皮 蒜素 萃取 响应面 

分 类 号：TS201.1[轻工技术与工程—食品科学]