天然植保剂大蒜素的提取及保鲜效果研究  

Study on extraction and fresh keeping effect of natural plant protection agent allicin

作　　者：柴嫚青 李香香 王锐 张静静 田琳 徐晓萍 Chai Manqing;Li Xiangxiang;Wang Rui;Zhang Jingjing;Tian Lin;Xu Xiaoping(College of Basic Science,Tianjin Agricultural University,Tianjin 300392,China;School of Chemistry and Molecular Engineering,East China University of Science and Technology,Shanghai 200237,China)

机构地区：[1]天津农学院基础科学学院,天津300392 [2]华东理工大学化学与分子工程学院,上海200237

出　　处：《天津农学院学报》2022年第4期5-12,共8页Journal of Tianjin Agricultural University

基　　金：天津市科技计划项目(20YDTPJC01080);天津农学院教学成果奖重点培育项目(无编号)。

摘　　要：本试验目的是探究大蒜素提取的最适宜条件及在蔬菜水果保鲜方面的应用。通过紫外全波长扫描得到大蒜素的最大吸收波长为198nm。以大蒜素的提取率为指标,利用正交试验分析大蒜素在提取温度、提取时间、料液比、超声时间以及超声温度5个因素作用下提取的最适宜条件,试验结果表明,用85%乙醇提取大蒜素的最适宜条件为提取温度为50℃,提取时间为70 min,料液比为1∶5,在600 W功率下,超声温度为30℃,超声时间为50 min。对大蒜素提取率影响为提取温度>料液比>超声时间>提取时间>超声温度。在最适宜条件下进行大蒜素提取得到吸光度为0.416,大蒜素提取率为4.60%。通过菠菜、苹果和香蕉的保鲜试验,得到大蒜素对蔬菜和水果有很好的保鲜和抗氧化效果。The purpose of this experiment was to explore the most suitable conditions for the extraction of allicin and its application in the preservation of vegetables and fruits. The maximum absorption wavelength of allicin is 198 nm by UV full wavelength scanning. Taking the extraction rate of allicin as the index, the optimum extraction conditions of allicin were analyzed by orthogonal experiment under the action of five factors, namely, extraction temperature, extraction time, ethanol dosage, ultrasonic time and ultrasonic temperature. The results showed that the optimum extraction conditions of allicin with 85%ethanol were as follows: extraction temperature 50 ℃, extraction time 70 min, solid-liquid ratio 1∶5, ultrasonic tempercrture 30 ℃, ultrasonic time 50 min under power 600 W. The influencing factors of allicin extraction rate were extraction temperature>solid-liquid ratio>ultrasonic time>extraction time>ultrasonic temperature. Under the optimum conditions, the absorbance of allicin was 0.416 and the extraction rate of allicin was 4.60%. Through the fresh-keeping experiments of spinach, apple and banana, allicin has good fresh-keeping and antioxidant effects on vegetables and fruits.

关 键 词：大蒜素 有机溶剂提取 吸光度 水果保鲜 正交试验 

分 类 号：O69[理学—化学]