用4种不同有机溶剂从大蒜中提取大蒜素植物油回收率的比较研究  

A Comparative Study on the Recovery of Allicin Vegetable Oil Extracted from Garlic by Four Different Organic Solvents

作　　者：张炳 王耀 王桂来 张谦 陈浩芳 刘斌 ZHANG Bing;WANG Yao;WANG Gui-lai;ZHANG Qian;CHEN Hao-fang;LIU Bin(Zhejiang NHU Company Ltd.,Xinchang,Zhejiang 312500,China)

机构地区：[1]浙江新和成股份有限公司,浙江新昌312500

出　　处：《浙江化工》2020年第5期10-13,共4页Zhejiang Chemical Industry

摘　　要：目的:寻找从大蒜中提取大蒜素植物油的最佳工艺条件。方法:选取无虫蛀、无霉变的优质大蒜,清洗干净后捣碎成蒜泥,再用无水乙醇、二氯甲烷、丙酮、正己烷4种不同有机溶剂分别从其中提取大蒜素植物油,同时进行了两组对比实验,分别是浸提前大蒜泥用蒜氨酸酶酶解与不酶解,浸提过程添加BHT和不加BHT。结果:4种溶剂中二氯甲烷的提取效率最好,大蒜泥酶解后,并添加BHT,大蒜素的含量和回收率均提高了。结论:从大蒜中提取大蒜素的最佳工艺条件是:选用有机溶剂二氯甲烷,大蒜泥提取前要用蒜氨酸酶酶解,同时要添加BHT抗氧化剂进行保护。Objective: To find the best technological conditions for extracting allicin vegetable oil from garlic. Method: Select high-quality garlic without insect worms and enzymes, wash it and crush it into garlic puree, then extract allicin vegetable oil from it with 4 different organic solvents of absolute ethanol,dichloromethane, acetone and n-hexane. Two sets of comparative experiments were carried out, which were enzymolysis and non-enzymolysis of garlic digestion with garlicase before soaking, adding BHT and without BHT during the extraction process. Results: The extraction efficiency of methylene chloride was the best among the four solvents. After enzymolysis of garlic puree and the addition of BHT, the content and recovery of allicin were increased. Conclusion: The best technological condition for extracting allicin from garlic is to choose dichloromethane as an organic solvent. Before extracting garlic puree, it should be enzymolyzed with alliinase and added with BHT antioxidant for protection.

关 键 词：大蒜素 有机溶剂 减压浓缩 回收率 蒜氨酸酶酶解 抗氧化剂BHT 

分 类 号：TQ645.1[化学工程—精细化工]