大蒜素生成和提取工艺的研究  

Study on Allicin Generation and Extraction Technology

作　　者：宋海艳[1,2] 王艳萍[2] 李洪斌[2] 张琦[2] 赵楠[2] 刘丹[2] 杨文慧[1] 刘天娇[1] 

机构地区：[1]延边大学药学院,吉林延吉133000 [2]解放军208医院药剂科,吉林长春130062

出　　处：《解放军药学学报》2014年第3期204-205,227,共3页Pharmaceutical Journal of Chinese People's Liberation Army

摘　　要：目的考察大蒜素生成和提取率,确定大蒜中大蒜素的最佳提取工艺。方法在常温、充氧、充氮、冰箱冷藏条件下,考察大蒜素的生成速度和提取率;采用乙醇超声法提取大蒜素,通过正交试验筛选最佳提取工艺。结果大蒜素最佳提取工艺:蒜泥在40℃下超声酶解80 min,按料液比1∶4(g·ml-1)加入95%乙醇,40℃下超声提取80 min,大蒜素提取液常温放置10 d。结论在常温条件下,蒜泥加95%乙醇超声提取,成本低、得率高。Objective To study the generation and extraction rate of allicin and to determine the optimum extraction process. Methods The generation and extraction rate of allicin was investigated under the conditions of normal temperature, oxygen inflation, nitrogen inflation and cold storage. Allicin was extracted with ethanol ultrason- ically, and the optimum extraction process was selected by orthogonal test. Results The optimum extraction process conditionss were as follows：the garlic slurry was decomposed under 40 ℃ for 80 min by ultrasound, before 95% ethandwas added at the ration of 1：4 （g ·ml-1 ）. The garlic slurry was extracted for 80 min under 40 ℃ by ultra- sound before the extracting solution of allicin was placed under normal temperature for 10 days. Conclusion Under normal temperatures,ultrasonic extraction of allicin with 95% ethanol is cost-effective and productive

关 键 词：大蒜素 提取工艺 正交试验 

分 类 号：R94[医药卫生—药剂学]