黑蒜发酵过程中总酚含量变化及提取工艺的研究  

Polyphenols content changes of black garlic fementation process and extraction technology

作　　者：卢福芝[1] 何海燕[1] 李启虔[1] 李甜甜[1] 谢小如 磨芬 

机构地区：[1]河池学院,宜州546300

出　　处：《食品科技》2016年第2期250-254,共5页Food Science and Technology

基　　金：广西高等学校科研基金项目(201204LX396);微生物及植物资源开发利用广西高校重点实验室开放课题;2015广西自治区级大学生创新创业训练计划项目(201510605081)

摘　　要：以市售大蒜为原料进行黑蒜发酵,测定2组发酵工艺过程蒜样中总酚含量的变化,同时探究乙醇浓度、超声功率、超声时间、料液比对黑蒜中总酚提取率的影响,采用L9(34)正交实验设计对黑蒜总酚超声波辅助提取条件进行优化。研究结果表明,蒜样中总酚含量变化与发酵温度及变温周期有密切的关系,4个单因素影响总酚提取率大小顺序为:料液比>超声时间>乙醇浓度>超声功率,确定了最佳的总酚提取工艺:乙醇浓度30%,超声功率60%,超声时间为40 min,料液比为1:40,此条件下总酚提取量率为20.88 mg/g。The black garlic was maked with garlic by fementing determining polyphenols content changes of fementation process.The influence on polyphenols extraction was investigated by ethanol concentration,ultrasonic power,ultrasonic treatment time and material-liquid ratio.The ultrasonic-assisted extraction processing of polyphenols from black garlic was optimized by orthogonal experiments.The results showed that the polyphenols content changes of garlic had close relationship with the fementation temperature and the temperature cycle.The effect of four factors on polyphenols extraction was that materialliquid ratioultrasonic treatment timeethanol concentrationultrasonic power.The optimal extraction processing parameters were ethanol concentration of 30%,ultrasonic power of 60%,ultrasonic treatment time of 40 min and material-liquid ratio of 1：40.The extraction of polyphenols was up to 20.88 mg/g under the optimal extraction processing conditions.

关 键 词：黑蒜 总酚 提取工艺 超声波 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]