超高压辅助制备老蒜提取物工艺研究

Study on preparation of aged garlic extract by ultra-high pressure pretreatment

研究超高压辅助制备老蒜提取物(AGE)工艺条件。方法:通过测定DPPH·、·OH清除率及总抗氧化能力,考察超高压处理压力、保压时间、乙醇浓度、料液比对老蒜提取物抗氧化活性的影响;结合老蒜提取物浸泡过程中S-烯丙基半胱氨酸(SAC)、S-烯丙基半胱氨酸亚砜(SACS)及总糖含量变化,最终确定超高压辅助制备老蒜提取物的最佳工艺条件。结论:优化超高压辅助制备老蒜提取物的工艺条件为超高压处理压力200 MPa,保压时间5 min,料液比1∶9 g·m L^(-1),乙醇浓度10%,室温避光浸泡55 d;该条件下制备的老蒜提取物具有较高的抗氧化活性,其S-烯丙基半胱氨酸含量为1.9 g/kg(干重),含量符合商业老蒜提取物的标准。本研究不仅大大缩短了老蒜提取物的生产工艺周期,而且为老蒜产品的研究与开发提供了技术支撑。

The garlic was pretreated by ultra-high pressure treatment to improve the antioxidant activities of aged garlic extract.The effects of different conditions （treatment pressure, holding time, ethanol concentration and solid/liquid ratio）on antioxidant activities of aged garlic extract （AGE）were investigated by determining the DPPH free radical, HO free radical and total antioxidant capacity.Combined with the results of the changes of S-allylcysteine, S-allylcysteine sulfoxid and total sugar content during the soaking treatment, the optimal process conditions were finally obtained. The optimal conditions were as follows ： treatment pressure of 200 MPa, holding time of 5 min, ethanol concentration of 10%, solid/liquid ratio of 1 ： 9 g·mL-1 and soaking time of 55 d.The results showed that the AGE produced by uhra-high pressure pretreatment has a high antioxidant activity with the S-allylcysteine content of 1.9 g/kg(dry weight）, in line with the standard of commercial AGE products.This study not only significantly shortened the production time, but also provided the technological support for the research and development of aged garlic products.