摘要
以大蒜为原料,采用乙醇萃取大蒜有机硫化物。考察了乙醇浓度、蒜氨蒜酶反应时间、温度、料液比、浸提次数等因素对大蒜有机硫化物提取率的影响,通过正交试验确定了最佳提取工艺参数,并采用气相色谱-质谱法分析了其成分组成。乙醇浓度70%、酶反应时间2h、温度50℃、料液比1:7(W/V)、浸提3次为最佳提取工艺参数。提取物主要由有机酸、醇、酯、酮、烷烃和烯烃类等物质组成。其中2-乙烯基-[4H]-1,3-二噻烯相对含量为30.42%,3-乙烯基-[4H]-1,2-二噻烯的相对含量为25.38%。
The garlic organic sulfides were prepared from garlic by ethanol solvent extraction. The effects of factors such as alcohol concentration, enzymatic time, extraction time, ratio of solid to liquid, extraction times on extraction ratio of garlic organic sulfide were examined. The optimum conditions were determined by orthogonal test, and its components were determinated by GC-MS. The optimum conditions are as follows： alcohol concentration 70%, enzymolysis time 2 h, ratio of solid to liquid 1：7（W/V）, extraction temperature 50 ℃ and extracting for 3 times. The major components of the extract are acid, alcohol, ester, ketone, alkyl and alkene. The relative content of 2-vinyl-[4H]-1,3-dithiene is 30.42%, and the relative content of 3-vinyl-[4H]-1,2-dithiene is 25.38%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第7期226-230,共5页
Food Science
