大蒜素的提取工艺优化及其数学模型研究  

Optimum extraction of allicin from Allium sativum L.and its mathematical model

作　　者：乔爱霞[1] 康丽敏[1] 智晓霞[2] 潘建刚[2] 

机构地区：[1]包头轻工职业技术学院农牧园林工程学院,内蒙古包头014045 [2]内蒙古科技大学生物工程与技术研究所,内蒙古包头014010

出　　处：《广东农业科学》2013年第20期101-104,共4页Guangdong Agricultural Sciences

基　　金：内蒙古科技大学创新基金(2010NC054)

摘　　要：大蒜素是大蒜中的主要生物活性物质之一,具有重要的保健和药用功能。为充分利用这一资源,进行单因素和正交试验,研究大蒜素乙醇提取法的最佳工艺参数。正交试验结果表明,大蒜中大蒜素提取的优化条件为:蒜泥在38℃下酶解40 min后,在料液比为1∶4,乙醇萃取浓度为95%,温度为30℃时萃取大蒜酶解物80 min;在温度50℃、压力0.01 MPa、转速75 r/min的条件下减压浓缩至1/4体积,获得大蒜素得率为0.273%。建立以大蒜素提取率(Y)为目标值,以酶解温度(X1)、酶解时间(X2)、萃取温度(X3)、萃取时间(X4)为因子的模型,结果显示计算值与试验值拟合良好,表明该模型可用于预测试验结果,其表达式为Y=-0.0046X1-0.0177X2+0.0005X22-4.8333E-0.006X23+0.0356X3-0.0006X32-0.0005X4+0.1266。Allicin is one of the main active components in garlic, it has important health function and medical value. To make full use of this resource, selecting garlic as experiment material, allicin was extracted by ethanol through single factor and orthogonal experiments. Results showed that the optimum conditions were as follows： the garlic slurry was enzymolyzed under 38qC for 40 minutes, and the allicin was extracted by 95% ethanol, with ratio between garlic slurry and ethanol 1：4, for 80 minutes under 30℃, then the extraction was concentrated by rotate evaporation apparatus in speed of 75 r/min, under distillate temperature 50℃ and 0.01 MPa pressure, the extraction rate of allicin was 0.273%. A mathematical model was established, and the expression was Y =-0.0046Xl- 0.0177X2＋0.0005X22-4.8333E-0.006X23＋0.0356X3-0.0006XaE-0.0005X4＋0.1266, in which the dependent variable was the extraction yields of allicin （Y） and the variables were the enzymolysis temperature （X1）, enzymolysis time （X2）, extraction temperature （X3） and extraction time （X4）. As the calculated values fit well with the experimental values, this model could be used to predict the experiment results.

关 键 词：大蒜 大蒜素 乙醇提取 数学模型 

分 类 号：S633.4[农业科学—蔬菜学] TS202[农业科学—园艺学]