摘要
以蒜氨酸酶相关的酶促反应机理为前提,采用超声波辅助乙醇提取大蒜中的大蒜油,考察酶解工艺以及超声波提取条件对大蒜油提取率的影响。结果表明,以30 g蒜泥计,加入2 mmol/L磷酸吡哆醛溶液、15 mmol/L氯化锰溶液、10 mmol/L甘油、10 mmol/L氯化镁溶液各5 mL,在35℃,pH 6.5条件下酶解60 min,然后放入超声波合成萃取仪中,添加浓度95%乙醇,液料比为5∶1 mL/g,超声功率600 W,在35℃下超声萃取50 min。在此条件下,大蒜油的平均提取率可达0.468%。
On the premise of alliinase-related enzymatic reaction,allicin from garlic were extracted by ultrasonic -assisted ethanol,the effect of enzymatic hydrolysis process and ultrasonic extraction conditions on the extraction rate of garlic oil was investigated.The results showed that:with 30 g garlic,adding 2 mmol/L of PLP solution,15 mmol/L of MnCl2 solution,10 mmol/L of glycerol,10 mmol/L of MgCl2 solution all 5 mL,enzymatic hydrolysis at 35 ℃,pH 6.5 60 min,then placed in ultrasonic synthesis extraction instrument,add 95% concentration of ethanol,and control the liquid to material ratio of 5 ∶1 mL/g ,ultrasonic power 600 W,at 35 ℃ ultrasonic extraction 50 min.Under these conditions,the average extraction rate of garlic oil can reach 0.468%.
作者
张轩
ZHANG Xuan(College of Food & Life Science and Technology,Wuhan Institute of Design and Sciences,Wuhan 430205,ChinA)
出处
《应用化工》
CAS
CSCD
北大核心
2019年第3期628-631,共4页
Applied Chemical Industry
基金
湖北省教育厅科学技术研究项目(B2018369)
关键词
大蒜油
蒜氨酸酶
超声提取
乙醇
allicin
alliinase
ultrasound extraction
ethanol
