微波辅助萃取黑蒜大蒜素及对小鼠血糖值影响  

Microwave assisted extraction of black garlic allicin and its effect on blood glucose of mice

作　　者：宁月宝[1] 陈丽娟[1] 张鹏翔[2] 孙旭东[3] 

机构地区：[1]内蒙古科技大学数理与生物工程学院,包头014010 [2]包头市出入境检验检疫局,包头014010 [3]沈阳市儿童医院小儿外科,沈阳110032

出　　处：《中国食品添加剂》2016年第5期68-71,共4页China Food Additives

基　　金：内蒙古科技大学创新基金(2014QDL00)

摘　　要：本实验主要研究微波辅助萃取黑蒜大蒜素,以及对黑蒜大蒜素溶液进行GC-MS分析。与普通大蒜提取大蒜素比较,对小鼠进行降血糖动物实验。实验表明,黑蒜大蒜素具有降血糖功能。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种含硫物质。This study mainly research the microwave-assisted extraction of the black garlic allicin. The black garlic allicin solution was analyzed using GC-MS. Compared with the common garlic,and the hypoglycemic effect of black garlic allicin on the mouse was studied. The results showed that the black garlic allicin has good hypoglycemic function. The black garlic allicin was extracted out from black garlic using microwave-assisted organic solvent method. The volatile substances in the black garlic allicin solution were distillation extracted at the same time,and the chemical composition was analyzed using the gas chromatography- mass spectrometry technology. This study finally has identified 7 kinds of main sulfur-containing substances in the black garlic allicin solution.

关 键 词：黑蒜 大蒜素 血糖 硫醚 

分 类 号：TS202.1[轻工技术与工程—食品科学]