大蒜素的臭氧氧化合成以及在大蒜精油中的应用研究  

Study on the synthesis of allicin by using ozone and the application of the method on garlic oil

作　　者：李文清[1] 周华[1] 晏日安[1] 黄雪松[1] 欧仕益[1] 

机构地区：[1]暨南大学理工学院食品科学与工程系,广东广州510632

出　　处：《食品工业科技》2014年第1期202-205,269,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金(31101323)资助

摘　　要：为了提高大蒜素的产率和大蒜精油中大蒜素的含量,本文以二烯丙基二硫醚为原料,以臭氧为氧化剂化学合成大蒜素,研究反应温度、反应时间、反应物浓度、臭氧流量对大蒜素产率的影响。结果表明:大蒜素产率随着反应时间的增加而不断上升,但在反应进行4h后,有副产物产生;大蒜素产率随着反应温度、二烯丙基二硫醚浓度、臭氧流量的增加呈现先上升后下降的趋势。采用响应面分析法,得到了大蒜素的最优合成条件:反应时间为4.0h,反应温度为8.06℃,臭氧通入量为0.28L/min,二烯丙基二硫醚浓度为0.18mmol/mL,大蒜素产率为59.53%。说明最优条件下,采用臭氧氧化大蒜精油,可以获得富含大蒜素的大蒜精油,大蒜精油的品质得到了提升和改善。In order to attain the higher yield of allin and higher content of that in garlic oil,the key effect factors were investigated.as the reaction time was prolonged,the yield of allicin was increased, but the byproduct of reaction was presented after more than four hours.As the reaction temperature and reactant concentration and the ozone flow increased,the yield of allicin was first increasing and then decreasing.The respond surface methodology was used to optimize the synthesis condition of the reaction=the reaction time was 4h, and the reaction temperature was about 8.06~C, and the ozone flow was 0.28L/min, and reactant concentration was 0.18mmol/mL. In the above optimized synthesized condition,the ozone was used to oxidize the garlic oil,the yield of allicin was 59.53%.The garlic oil with high content of allicin could be obtained and the quality of garlic oil could be improved in the above -mentioned optimized condition.

关 键 词：大蒜素 臭氧 氧化 大蒜精油 

分 类 号：TS234.3[轻工技术与工程—粮食、油脂及植物蛋白工程]