反胶束法萃取蒜氨酸前萃工艺的优化  

Optimization of Forward Extraction of Alliin from Garlic by Reverse Micelles

作　　者：于瑞[1] 卢艳敏[1] 檀琮萍[1] 梁艳[1] 崔波[1] 

机构地区：[1]齐鲁工业大学食品科学与工程学院,济南250353

出　　处：《中国调味品》2016年第7期15-19,共5页China Condiment

基　　金：山东省高等学校科技计划项目(J11LC12)

摘　　要：采用由十六烷基三甲基溴化铵(CTAB)-正庚烷-正辛醇和氯化钾缓冲溶液组成的反胶束体系从大蒜粉中提取蒜氨酸,考察了CTAB浓度、萃取时间、KCl浓度、温度、缓冲溶液pH值、蒜粉加入量对蒜氨酸前萃提取率的影响,并在单因素基础上,通过正交实验确定前萃最佳工艺条件:CTAB浓度0.07mol/L,缓冲溶液pH 7.0,KCl浓度0.3mol/L,萃取时间30min,加入蒜粉含量0.5g/30mL,温度40℃,在此最佳工艺条件下,蒜氨酸前萃提取率达到1.62%。The forward extraction of alliin from garlic by reverse micelles is studied. The reverse micelles system is formed by cetyl trimethyl ammonium bromide （CTAB）, n-heptane, n-caprylic alcohol and KCl buffer solution. The effects of CTAB concentration, extraction time, KCl concentration, temperature, pH and amount of garlic powder on the forward extraction rate are investigated. On the basis of single-factor experiments, the technical condition is optimized by response surface methodology. The results show that the optimal extraction conditions are as follows. CTAB concentration is 0.07 mol/L, pH is 7.0, KCl concentration is 0.3 mol/L, extraction time is 30 min, garlic powder amount is 0.5 g/30 mL, and temperature is 40 ℃. Under the optimum technical conditions, the forward extraction rate of alliin reaches 1.62%.

关 键 词：反胶束 蒜氨酸 前萃 正交实验 优化 

分 类 号：TS202.3[轻工技术与工程—食品科学]