大蒜中大蒜素提取工艺及含量测定研究  

Study on Extraction and Determination of Allicin in Garlic

作　　者：刘素君[1,3] 陈小凤 成英 彭启新[2,3] Liu Sujun;Chen Xiaofeng;Cheng Ying;Peng Qixin(Lshan Normal College,Sichuan 614000;Biological Resources Research Station at Emei Mountain,Mount Emei 614201;Sichuan Provincial Laboratory for Biological Resources Protection and Sustainable Utilization,Chengdu 610015,China)

机构地区：[1]乐山师范学院,四川乐山614000 [2]峨眉山生物资源实验站,四川峨眉山614201 [3]四川省生物资源保护与可持续利用实验室,四川成都610015

出　　处：《广东化工》2020年第17期182-183,共2页Guangdong Chemical Industry

基　　金：乐山师范学院校级横向课题HX190710;四川省科技基础条件平台项目—四川省植物资源共享平台(2060503)资助。

摘　　要：目的:优化大蒜中大蒜素的提取工艺。方法:以大蒜素得率为指标,采用正交实验法对乙醇浓度,乙醇用量和超声时间三因素进行考察,用高效液相色谱法进行含量测定。采用Sepax GP-C18柱(4.6 mm×150 mm,5μm);流动相:甲醇-水(80︰20),流速:1.0 mL/min;检测波长:208 nm。结果:最佳工艺为乙醇浓度为75%,料液比为1︰10,超声时间为60 min。大蒜素质量在1.2×10^-5~2.4×10^-4 mg范围内呈线性关系(R2=0.9998),重复性试验的RSD为0.6%(n=5),结论:这个方法合理、操作过程简单可以用于生产。同时HPLC法测定大蒜提取液中大蒜素含量的操作简便,结果准确,重现性好。objective:Optimize the extraction process of allicin in garlic.Methods:Taking the yield of allicin as the index,the three factors of ethanol concentration,ethanol dosage and ultrasonic time were investigated by orthogonal experiment method,and the content was determined by high performance liquid chromatography.Sepax GP-C18 column(4.6 mm×150 mm,5μm)was used;mobile phase:methanol-water(80︰20),flow rate:1.0 mL/min;detection wavelength:208 nm.Results:The best process was 75%ethanol concentration,1︰10 material-liquid ratio,and 60 min ultrasound time.The quality of allicin is linear in the range of 1.2×10^-5~2.4×10^-4 mg(R2=0.9998),the RSD of the repeatability test is 0.6%(n=5).Conclusion:This method is reasonable and simple Can be used for production.At the same time,the HPLC method for determining the content of allicin in garlic extract is simple,accurate and reproducible.

关 键 词：大蒜素 提取 HPLC 

分 类 号：O65[理学—分析化学]