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象蒜中蒜素的超声辅助提取工艺研究及其成分GS/MS分析 被引量:4

Ultrasound-assisted Extraction of Allium ampeloprasum Allicin and Analysis by GC/MS
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摘要 主要内容包括使用GC-MS测定大蒜和象蒜蒜素的主要成分及含量,优化超声辅助提取象蒜中蒜素的条件。主要研究结论如下:(1)使用GC-MS测定了普通大蒜和象蒜的蒜素含量,发现其主要成分组成相近,其中二烯丙基三硫醚的含量分别为2.66%和1.27%;(2)超声辅助提取蒜素,主要考察了全程超声辅助提取时间、超声功率、乙醇体积分数3个单因素对象蒜素提取率的影响;(3)在单因素试验的基础上,选择全程超声辅助提取时间、超声功率和乙醇体积分数3个因素进行了正交试验,并进行了极差分析,结果发现,最佳提取条件为全程超声辅助提取时间45 min,超声功率800 W,乙醇体积分数55%;影响蒜素白提取率的主要因素是超声功率,其次是全程超声辅助提取时间、乙醇体积分数;对比试验表明在最优条件下蒜素提取率达到96.45%,而传统的有机溶剂提取法提取率只有62.22%,超声辅助溶剂提取法比传统的有机溶剂提取法,提取率增长超过50%。 The main content includes using GC-MS for determining the content of the primary components of garlic and elephant garlic, optimization of ultrasonic assisted extraction conditions of allicin. Main conclusions are as followings: (1) Determination of ordinary allicin content in garlic, the Trisulfide, di-2-propenyl content using GC-MS was 2.66%. Determination of eleplant allicin content in garlic, the trisulfide, di-2-propenyl content using GC-MS was 1.27%. (2) Allicin was extracted with Ultrasonic assisted, the entire journey ultrasonic assisted extraction time, ultrasonic power, ethanol concentration, three object allicin extraction yield of single factors, were mainly examined. (3) On the basis of single factor experiments, the whole ultrasonic assisted extraction time, ultrasonic power, ethanol concentration of three factors in the orthogonal experiment were chosen, and the analysis was carried on. The optimum extraction conditions were as followings: the whole ultrasonic assisted extraction time 45 min, ultrasonic power 800 W, the ethanol concentration 55%. The main factor affecting the white garlic extraction yield was ultrasonic power; The second was the entire ultrasonic assisted extraction time and ethanol concentration. Comparative experiments showed that under the optimal condition, allicin extraction rate reached 96.45%, while the traditional organic solvent extraction ratio was only 62.22%, and compared with the traditional organic solvent method, the efficiency of ultrasonic assisted solvent method increased by more than 50%.
出处 《食品工业》 北大核心 2015年第8期63-67,共5页 The Food Industry
基金 江苏省苏北科技发展计划-科技富民强县项目(BN2012042) 江苏高校优势学科建设工程资助项目 镇江市科技支撑项目(NY2013012 NY2014009)
关键词 象蒜 蒜素 超声辅助提取 GC/MS Allium ampeloprasum allicin Ultrasonic assisted extraction GC/MS
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参考文献16

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