超声波大蒜提取物抑菌性及挥发性成分分析  

Analysis of Bacteriostasis and Volatile Components of Ultrasonic Garlic Extract

作　　者：郭全海 孟君 赵利雪 张峻松 GUO Quan-hai;MENG Jun;ZHAO Li-xue;ZHANG Jun-song(School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China;Animal Husbandry Medical School,Shangqiu Vocational and Technical College,Shangqiu 476000,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,郑州450002 [2]商丘职业技术学院牧医学院,河南商丘476000

出　　处：《中国调味品》2023年第6期36-40,共5页China Condiment

基　　金：河南省高等学校重点科研项目(22B230009);河南省高等学校青年骨干教师培养计划(2018GGJS222)。

摘　　要：以乙醇为提取剂,采用超声波辅助提取大蒜,考察了不同条件下(乙醇浓度、超声波提取时间、温度、料液比)大蒜提取物对大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌的抑菌作用。实验结果表明,不同条件下的大蒜提取物对3种细菌的抑制作用不同。在超声波提取时间25 min、乙醇浓度80%、温度25℃、料液比1∶10的条件下,大蒜提取物对大肠杆菌的抑制作用最大;在超声波提取时间10 min、乙醇浓度75%、温度30℃、料液比1∶20的条件下,大蒜提取物对金黄色葡萄球菌的抑制作用最大;在超声波提取时间30 min、乙醇浓度75%、温度20℃、料液比1∶30的条件下,大蒜提取物对枯草芽孢杆菌的抑制作用最大。采用气相色谱-质谱联用仪,对温度30℃、料液比1∶20、乙醇浓度75%、超声波提取时间30 min条件下大蒜浸出物中的挥发性成分进行测定,其成分多达27种以上,主要是酸、酯、酮、烯、硫等化合物,其中硫化物占总化合物成分的9%。该研究为大蒜的有关研究提供了一定参考。With ethanol as the extractant,garlic is extracted by ultrasonic-assisted extraction method.The bacteriostatic effects of garlic extract on Escherichia coli,Bacillus subtilis and Staphylococcus aureus under different conditions(ethanol concentration,ultrasonic extraction time,temperature and solid-liquid ratio)are investigated.The results show that garlic extract has different bacteriostatic effects on the three kinds of bacteria under different conditions.Under the conditions of ultrasonic extraction time of 25 min,ethanol concentration of 80%,temperature of 25℃and solid-liquid ratio of 1∶10,the garlic extract has the greatest bacteriostatic effect on E.coli;under the conditions of ultrasonic extraction time of 10 min,ethanol concentration of 75%,temperature of 30℃and solid-liquid ratio of 1∶20,the garlic extract has the greatest bacteriostatic effect on S.aureus;under the conditions of ultrasonic extraction time of 30 min,ethanol concentration of 75%,temperature of 20℃and solid-liquid ratio of 1∶30,the garlic extract has the greastest bacteriostatic effect on B.subtilis.The volatile components in garlic extract under the conditions of temperature of 30℃,solid-liquid ratio of 1∶20,ethanol concentration of 75%and ultrasonic extraction time of 30 min are determined by gas chromatography-mass spectrometry(GC-MS).There are more than 27 kinds of components,mainly are acids,esters,ketones,olefins,sulfurs and other compounds,among which,sulfur compounds account for 9%of the total compounds.This study has provided certain references for the related research of garlic.

关 键 词：超声波提取 大蒜 抑菌性 挥发性成分 GC-MS 

分 类 号：TS201.3[轻工技术与工程—食品科学]