发酵固态黑蒜大蒜素提取及小鼠降血糖研究  

Extraction and hpoglycemic of black garlic allicin

作　　者：宁月宝[1] 陈丽娟[1] 

机构地区：[1]内蒙古科技大学数理与生物工程学院,包头014010

出　　处：《食品科技》2016年第1期185-189,共5页Food Science and Technology

基　　金：内蒙古自然基金项目(2015MS0315)

摘　　要：主要研究黑蒜大蒜素降血糖的功能,以及对黑蒜大蒜素溶液进行GC-MS分析。采用有机溶剂萃取法微波辅助提取黑蒜中的大蒜素,对小鼠进行动物实验。结果表明,黑蒜大蒜素中具有降血糖功能的主要是一些硫醚物质。将黑蒜用有机溶剂萃取法提取出来,采用同时蒸馏萃取黑蒜大蒜素溶液中的挥发性物质,通过气相色谱-质谱联用技术对其化学成分进行了分析。鉴定出黑蒜大蒜素溶液中含有7种硫醚物质,总含量是2.279%。This experiment mainly studied the function of black garlic allicin, hypoglycemic function, and using GC-MS to analyze the black garlic allicin solution. Using organic solvent extraction and microwave assisted extraction of black garlic allicin carried out animal experiments on mice. The experiments showed that the black garlic allicin had the function of reducing blood glucose. And the main function of substance is sulfide. The simultaneous distillation extraction（SDE） was used to extract the volatile substances of black garlic allicin solution with organic solvent extraction method extracted after analyzed by GC-MS. 57 chromatographic peaks were separated from the volatile compounds. The identification showed that the black garlic allicin solution contained 7 sulfide materials, which the total content was 2.279%.

关 键 词：黑蒜 大蒜素 血糖 硫醚 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]