大蒜渣中多糖的提取与大蒜渣的降血脂降血糖作用  

Study on Extraction of Polysaccharides from Garlic Residue and the Hypolipidemic and Hypoglycemic Function of the Garlic Residue

作　　者：张宽朝[1] 季正仁 何光林 郑俊峰 文汉[1] 

机构地区：[1]安徽农业大学生命科学学院,安徽合肥230036 [2]安徽爱迪香料股份有限公司,安徽合肥230051

出　　处：《安徽农业科学》2014年第22期7548-7549,7552,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究大蒜渣中多糖的提取工艺与大蒜渣对高血脂小鼠的降血脂功效。[方法]通过L9(34)正交试验,研究提取时间、提取温度、提取次数和料液比对大蒜渣多糖得率的影响,并研究大蒜渣饲喂对小鼠体重及小鼠血液中T-CHO、HDL-C、LDL-C和血糖的影响。[结果]从大蒜渣中提取多糖的最佳条件为提取温度95℃、料液比1∶4 g/ml、提取时间40 min、提取次数3次,而且,大蒜渣具有一定的降血脂和降血糖作用。[结论]研究可为大蒜渣等农副产品资源的综合开发利用提供参考。[Objective] To study the extraction technology of polysaccharides from garlic residue and to investigate the hypolipidemic function of the garlic residue.[Method] L9 （34） orthogonal experiment was applied to analyze the influencing factors such as extraction time,extraction temperature,extraction times and material-water ratio on the yield of the polysaccharides,and the change of the weight and the serum TCHO,HDL-C and LDL-C of the mice treated with garlic residue.[Result] The optimum extraction conditions as follows：40 min,95 ℃,3times and the ratio of r garlic residue and water 1∶4 g/ml,and the garlic residue had certain instructive effect on lowering blood lipid and had hypoglycemic effect.[Conclusion] The study can provide reference for comprehsnive development and utilization of subsidiary agricultural products.

关 键 词：大蒜渣 多糖 提取 降血脂 降血糖 

分 类 号：S633.4[农业科学—蔬菜学]