紫皮蒜大蒜素提取工艺优化及其抗氧化和抑菌活性研究  

Optimization of Extraction Process and Antioxidant and Antibacterial Activities of Allicin from Purple Garlic

作　　者：田晶 李俊[2] TIAN Jing;LI Jun(Depamnent of Life Science,Lvliang University,Lvliang 033000,China;Guizhou Key Laboratory of Biotechnology,Biological Technology Institute of Guizhou Academy of Agricultural Sciences,Guiyang 550006,China)

机构地区：[1]吕梁学院生命科学系,山西吕梁033000 [2]贵州省农业科学院生物技术研究所,贵州省生物技术重点实验室,贵州贵阳550006

出　　处：《食品科技》2023年第9期167-174,共8页Food Science and Technology

基　　金：山西省基础研究计划项目(2022103021223387);山西省高等学校科技创新计划项目(2021L566);贵州省省级科技计划项目(黔科合支撑[2021]一般174)。

摘　　要：大蒜素的含量及其生物活性是评价大蒜品质的重要指标。优化大蒜素提取工艺并研究其抗氧化及抑菌活性,可为紫皮蒜功能性开发提供指导。采用响应面法优化山西应县紫皮蒜大蒜素的醇提工艺,确定料液比、提取时间、p H值、提取温度等工艺条件。进一步通过DPPH自由基和ABTS自由基清除活性评价大蒜素的抗氧化活性,并研究了大蒜素对金黄色葡萄球菌和大肠杆菌的抑菌效果。大蒜素最优提取工艺条件为:料液比1:4.3(w/V)、提取时间75 min、p H值5.4、提取温度51℃,在该条件下大蒜素含量平均值达(2.25±0.09)mg/g。大蒜素在浓度0.2~1.0 mg/mL范围内具有显著的DPPH自由基和ABTS自由基清除能力,且对ABTS自由基清除能力更强。在温度低于50℃、p H值弱酸性(p H6)时大蒜素的抑菌活性最稳定;紫外线辐照超过120 min时,大蒜素的抑菌能力开始显著降低,且大蒜素在25℃放置3天后抑菌能力完全丧失。紫皮蒜大蒜素具有显著的抗氧化和抑菌活性,但稳定性较差是影响其应用的重要因素。The content and bioactivities of allicin are crucial indices for evalvating the quality of garlic.This study optimized the extraction process of allicin and studied its antioxidant and bacteriostatic activities to improve the functional development of garlic.Herein,response surface methodology was employed to optimize the alcohol extraction process of allicin from purple garlic,including the ratio of material to liquid,extraction time,pH value,and extraction temperature.Meanwhile,the antioxidant activities of allicin were evaluated by DPPH and ABTS free radical scavenging activities,while the antibacterial effects of allicin onStaphylococcus aureus and Escherichia coli were also investigated.The results showed that the optimum extraction conditions of allicin were as follows:ratio of material to liquid was 1:4.3(w/V),extraction time was 75 min,pH was 5.4,extraction temperature was 51℃,and the average yield of allicin reached(2.25±0.09)mg/g.Allicin possessed significant DPPH and ABTS free radical scavenging abilities in the concentration range from 0.2 to 1.0 mg/mL.Interestingly,allicin exhibited a stronger scavenging ability for ABTS free radicals than DPPH free radicals.When the temperature was lower than 50℃and the pH was weak acidic(pH 6),the antibacterial activity of allicin maintained stable.However,when the ultraviolet radiation was more than 120 min,the antibacterial activity of allicin began to decrease significantly,and the antibacterial ability of allicin was completely lost after being placed at 25℃for three days.Overall,allicin extracted from purple garlic exhibits significant antioxidant and antibacterial activities,but its poor stability is an important obstacle to its application.

关 键 词：大蒜素 自由基清除活性 大肠杆菌 金黄色葡萄球菌 提取工艺 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]