大蒜素的提取工艺研究  

Extraction of allicin in garlic

作　　者：孙艳[1,2] 王振[1] 黄清松[2] 葛朝晖[1] 刘兆明[1] 张谦[1] 

机构地区：[1]临沂大学药学院,临沂276000 [2]广东药学院中药学院,广州510000

出　　处：《食品科技》2016年第6期260-263,共4页Food Science and Technology

摘　　要：大蒜素是大蒜中的主要活性成分,具有预防癌症、降血压、降血脂等功效,在临床上的应用也越来越广泛,作为药物或保健品开发具有广阔前景。目的:采用高效液相色谱法测定大蒜素的含量,研究有机溶剂提取大蒜素的方法。方法:在考察单因素对提取效果影响的基础上,选取酶解温度、酶解时间和提取时间3个影响因素,设计正交试验,筛选最佳提取工艺。结果:正交试验显示,大蒜中大蒜素提取的最佳提取工艺为:蒜泥在40℃下酶解80 min后,按料液比1:4(g/m L)加入95%的乙醇,温度为25℃下大蒜酶提取物提取100 min。其中酶解温度是最为重要的影响因素,其次为酶解时间、提取时间。结论:在该优化工艺条件下,获得大蒜素的得率为0.27%,该工艺可为大蒜素的工业化生产提供参考依据。Allicin is the main active components in garlic, it has the function of preventing cancer, lower the blood pressure and blood grease. Its clinical application is more and more extensive, so allicin as an drug or health care product is promising. Objective： The solvent extraction of allicin from garlic was studied. The content of allicin was determined by high performance liquid chromatography（HPLC） method. Methods： 3 factors were selected to conduct the orthogonal test, namely enzymolysis temperature, enzymolysis time and extraction time. Results： Through the orthogonal experiment research we have the conclusion that enzymatic hydrolysis 80 min, enzymatic temperature 40 ℃, extraction time 100 min, extraction temperature 25 ℃ is the optimal extraction process, with ratio of material to liquid 1：4 g/m L and 95% ethanol as solvent. The enzymatic temperature is the most important influencing factor, Second followed by enzymatic hydrolysis time, extracting time. We measured that allicin extraction yield is 0.27% under the optimal extraction process. Conclusion： The study can provide reference basis for industrialization production of allicin.

关 键 词：大蒜素 乙醇提取 正交试验 提取率 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]