大蒜油的提取及其抗氧化性能的研究  

Study on The Extraction Condition of Garlic Oil

作　　者：孙丽芹[1] 姜爱莉[1] 

机构地区：[1]烟台大学食品研究所,山东烟台264005

出　　处：《中国食品添加剂》2002年第2期29-32,共4页China Food Additives

摘　　要：本文采用蒸馏法和溶剂法对大蒜油的提取进行了研究,并对两种产品的成分进行了比较分析,确定了水蒸汽蒸馏法提取大蒜油的最佳工艺:酶解温度35℃,酶解时间60min,酶解pH值6.5,料液比为1:3,酶激活性剂Fe2+浓度为10mmol/L,得率为0.325％。通过正交试验确定了以正已烷为溶剂的最佳工艺:温度80℃,料液比1:5,时间2.5h,得率为0.24％。通过比较分析得到两种方法提取的大蒜油的成分组成不同,各有特点。通过OSI法测定了两种提取物对精炼鱼油的抗氧化活性,结果表明两者都有一定的抗氧化活性,并且水蒸汽蒸馏法得到的大蒜油B的活性大于溶剂法提取的大蒜油C,而且二者的抗氧化活性与生育酚相当。Two methods are chosen to raise the yield of garlic oil, two sorts of garlic oil are compared and analysed. The orthogonal experiments show the optimum extraction conditions of steam distillation after enzymolysis are enzymolysis parameters at 35℃ ,pH6.5,60min,10mmol/LFe2+ ,and material to water 1:3.The yield of garlic oil are 0.325% . The optimum extraction parameters of solvent extraction are obtained by orthogonal experiments, with 86t3 ,2.5hours and., material to hexane 1: 5, the yield of garlic oil are 0.249 % . By analysis, we know the components of two sorts of garlic oil are different. The antioxidant activity of garlic oil B and C are studied on OSI, and refined fish oil as substate. Garlic oil B and C show certain antioxidant activities, which approach VE,and garlic oil B has stronger antioxidant activities than garlic oil C.

关 键 词：大蒜油 提取 正交实验 抗氧化活性 蒸馏法 溶剂法 抗菌 抗肿瘤 油脂 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS221[轻工技术与工程—食品科学与工程]