摘要
大蒜素是由蒜氨酸在内源蒜酶的催化作用下反应生成的,具有多种重要生理功能。以白皮大蒜为原料,采用有机溶剂提取法提取白皮大蒜中的大蒜素并且采用分光光度法测定大蒜提取液中的大蒜素含量,通过单因素试验分别分析了乙醇体积分数、提取温度、提取时间以及料液比对白皮大蒜中大蒜素提取率的影响。结果表明,最佳提取条件为乙醇的体积分数60%、提取温度50℃、提取时间2 h、料液比为1∶4(g/m L)。在上述的最优条件下大蒜素的提取率可达0.62 mg/g。该结论可以为大蒜素工业化生产提供一定的根据。
Allicin is composed of alliin in endogenous garlic enzyme catalysis reaction,with a variety of important physiologi- cal functions. By using white garlic as raw material by organic solvent extraction of white garlic allicin and the spectrophoto- metric determination of allicin content in garlic extract,by using the method of single factor experiment,respectively analysis of ethanol volume fraction,extraction temperature ,extraction time and ratio of material to liquid on the white garlic allicin in ex- traction rate. Through experiments, the results showed that the optimal extraction conditions were the volume fraction of ethanol 60%,the extraction temperature 50 ℃,the extraction time 2 h,the solid-liquid ratio 1：4 g/mL. The extraction rate of 0.62 mg/g in the best condition of the alliein under. The conclusion can provide some according to the industrial production of allicin.
出处
《湖北农业科学》
2017年第16期3130-3132,共3页
Hubei Agricultural Sciences
关键词
白皮大蒜
大蒜素
提取
提取率
单因素
white garlic
alliein
extract
extraction rate
single factor
