响应面法优化红蒜大蒜素提取工艺研究  

Optimization of Allicin Extraction Process from Red Garlic by Using Response Surface Methodology

作　　者：李丽 金龙明 陆春艳 LI Li;JIN Longming;LU Chunyan(Kaili University,Kali 556011,China)

机构地区：[1]凯里学院,贵州凯里556011

出　　处：《现代食品》2023年第22期208-212,共5页Modern Food

基　　金：贵州省教育厅青年科技人才成长项目“红蒜精油在果蔬保鲜上的应用研究”(黔教合KY字[2017]322);贵州省教育厅本科教学工程建设项目“凯里学院农林大学生创新创业训练中心”(20161113017);凯里学院贵州省省级一流本科专业(园艺);凯里学院一流学科(园艺学)。

摘　　要：为探寻红蒜大蒜素的提取工艺,本研究利用响应面优化超声辅助乙醇提取大蒜素工艺,研究了料液比、乙醇浓度、提取时间、提取温度的最佳组合参数。该工艺可为麻江红蒜大蒜素的工业化生产提供重要依据,对于未来麻江继续种植红蒜及红蒜的推广具有指导意义。To explore the extraction process of allicin from red garlic,this study optimized the ultrasound assisted ethanol extraction process using response surface methodology.The optimal combination parameters of solid-liquid ratio,ethanol concentration,extraction time,and extraction temperature were studied.This process can provide an important basis for the industrial production of allicin in Majiang red garlic,and has guiding significance for the subsequent cultivation and promotion of red garlic in Majiang.

关 键 词：红蒜 大蒜素 超声波辅助 响应面法 提取率 

分 类 号：S633.4[农业科学—蔬菜学]