葱叶中葱辣素的提取及体外抗氧化活性研究  

Extraction and in Vitro Antioxidant Analysis of Allicin from Scallion Leaves

作　　者：李贺 王春艳 孙丽娟 李丹 陈庆敏 回学宽 LI He;WANG Chunyan;SUN Lijuan;LI Dan;CHEN Qingmin;HUI Xuekuan(College of Food Science and Engineering,Shandong University of Agricultural Engineering University,Jinan 250000,China)

机构地区：[1]山东农业工程学院食品科学与工程学院,山东济南250000

出　　处：《中国果菜》2024年第6期16-20,26,共6页China Fruit & Vegetable

基　　金：山东省蔬菜产业技术体系(SDAIT-05)。

摘　　要：本文以章丘产大葱葱叶为原料,乙醇为溶剂,采用超声-微波联用法对葱辣素进行提取,通过正交法优化大葱辣素的提取工艺,并测定其抗氧化性。结果表明,葱辣素最佳提取工艺为超声功率100 W、微波功率200 W、纤维素酶添加量0.5%,酶解时间2 h,此条件下葱辣素提取率为0.0464 mg/g;随着葱辣素浓度不断增加,其对ABTS和DPPH的清除率越来越高,对铁离子的还原力也越来越大。This article used scallion leaves from Zhangqiu area as raw materials,ethanol as solvent,and used ultrasonic-microwave combined method to extract allicin.The extraction process of scallion extract was optimized by orthogonal design,and its antioxidant properties were determined.The results showed that the optimal extraction process for allicin was ultrasound power of 100 W,microwave power of 200 W,cellulase addition of 0.5%,and enzymatic hydrolysis time of 2 h.Under these conditions,the extraction rate of allicin was 0.0464 mg/g.As the concentration of allicin increases,its clearance rates for ABTS and DPPH increased,and its reducing power for iron ions also increased.

关 键 词：葱辣素 葱叶 超声-微波联用法 抗氧化性 

分 类 号：TS201[轻工技术与工程—食品科学]