超声辅助渗漉法提取大蒜素的工艺优化  

Optimization of Extraction Process of Allicin by Ultrasonic Assisted Percolation

作　　者：赵丽梅 王忠超 何晓霞 阳鹏飞[1,2] ZHAO Limei;WANG Zhongchao;HE Xiaoxia;YANG Pengfei(School of Chemistry and Chemical Engineering,University of South China,Hengyang,Hunan 421001,China;Joint Training Base for Postgraduate Students of University of South China-230 Institute of Nuclear Industry,University of South China,Hengyang,Hunan 421001,China)

机构地区：[1]南华大学化学化工学院,湖南衡阳421001 [2]南华大学核工业二三〇研究所研究生联合培养创新基地,湖南衡阳421001

出　　处：《南华大学学报（自然科学版）》2023年第3期81-90,共10页Journal of University of South China：Science and Technology

基　　金：湖南省自然科学基金项目(2021JJ30568)。

摘　　要：为高效提取大蒜素,选用大蒜为原料,乙醇溶液为提取液,采用超声辅助渗漉法进行提取试验。考察了乙醇体积分数、超声时间、乙醇用量三个因素对大蒜素提取率的影响。选用响应面法,基于单因素试验探究的结果,优化大蒜素的提取工艺条件。结果表明:10 g蒜泥在40℃超声酶解30 min后,加入20 mL体积分数为65%的乙醇超声55 min,经165 mL体积分数为65%的乙醇溶液渗漉提取,大蒜素提取效果最佳,得率为0.439 mg/g。In order to efficiently extract allicin,garlic was used as the raw material and ethanol solution as the extraction solution.Ultrasound assisted infiltration method was used for extraction experiments.The effects of ethanol volume fraction,ultrasound time,and ethanol dosage on the extraction rate of allicin were investigated.Response surface methodology was used to optimize the extraction process conditions of allicin based on the results of single factor experiments.The results showed that after 10 g of garlic puree was enzymatically hydrolyzed at 40 ℃ for 30 minutes,20 mL of 65% ethanol was added for 55 minutes,and 165 mL of 65% ethanol solution was leached for extraction.The best extraction effect of allicin was achieved,with a yield of 0.439 mg/g.

关 键 词：超声辅助 渗漉法 大蒜素 工艺优化 

分 类 号：TS264.3[轻工技术与工程—发酵工程]