大蒜中黄酮类化合物的提取及抗疲劳活性研究  

Extraction of Flavonoids from Garlic and Study on the Anti-Fatigue Activity

作　　者：党剑[1] 赵民[1] DANG Jian;ZHAO Min(Xinxiang Medical University,Xinxiang 453003,China)

机构地区：[1]新乡医学院,河南新乡453003

出　　处：《中国调味品》2022年第8期71-74,共4页China Condiment

基　　金：河南省高等教育教学改革研究与实践项目(2019SJGLX341,2019SJGLX338);河南省科技厅软科学项目(212400410345)。

摘　　要：大蒜作为传统药食兼用的植物,富含营养物质和微量元素,具有降低胆固醇、抗菌、抗氧化、抗疲劳、预防心血管疾病、抑制肿瘤和改善肝脏机能等多种生物学功效。黄酮类化合物广泛存在于植物的根、茎、叶和种子中,在很多植物中黄酮提取工艺都已被报道,但大蒜中黄酮提取工艺相关报道较少。该研究基于此,对大蒜中黄酮类化合物提取工艺进行研究和优化。单因素研究结果表明,最佳的黄酮提取工艺为液料比70∶1,水浴时间3.5 h,水浴温度50℃和乙醇浓度60%;正交试验研究结果表明,最佳的大蒜黄酮提取工艺为液料比65∶1,乙醇浓度50%,水浴时间3.5 h和水浴温度50℃。Garlic,as a traditional plant for both medicine and food,is rich in nutrients and trace elements.It has many biological effects,such as reducing cholesterol,antibacteria,antioxidation,anti-fatigue,preventing cardiovascular diseases,inhibiting tumors and improving liver function.Flavonoids widely exist in roots,stems,leaves and seeds of plants.The extraction process of flavonoids from many plants has been reported,but there are few reports on the extraction process of flavonoids from garlic.Based on this,the extraction process of flavonoids from garlic is studied and optimized in this study.The single-factor study results show that the best extraction process of flavonoids is liquid-solid ratio of 70∶1,the water bath time of 3.5 hours,the water bath temperature of 50℃and the ethanol concentration of 60%;the orthogonal test results show that the best extraction process of flavonoids from garlic is the liquid-solid ratio of 65∶1,the ethanol concentration of 50%,the water bath time of 3.5 hours and the water bath temperature of 50℃.

关 键 词：大蒜 黄酮 提取工艺 优化 正交试验 

分 类 号：TS264.2[轻工技术与工程—发酵工程]