黑蒜总酚提取及抗氧化活性研究

Study on the Extraction and Antioxidant Activity of Total Phenols in Black Garlic

本文以黑蒜为原料,采用超声辅助提取黑蒜总酚,研究了液料比、提取温度、提取时间对黑蒜总酚提取率的影响,比较了黑蒜和鲜蒜总酚提取物的体外抗氧化活性。结果表明,在超声功率100W,提取溶剂为80%乙醇的条件下,黑蒜总酚提取的最优工艺条件为:提取温度80℃,液料比5:1,提取时间50 min;黑蒜的体外抗氧化活性明显优于鲜蒜,是其10倍左右。

Total phenols were extracted with the assistance of ultrasound using black garlic as raw material.The effect of the ratio of liquid to material,extraction temperature and time on the extraction rate of total phenol of black garlic were studied.In vitro antioxidant activity of total phenol extracts from black garlic and fresh garlic was compared.Under the conditions of ultrasonic power 100W and solvent 80%ethanol,the optimum conditions of extracting total phenol from black garlic were as follows:extraction temperature 80oC,ratio of liquid to material 5:1,extraction time 50 min,the result showed the in vitro antioxidant activity of black garlic was about 10 times higher than that of fresh garlic.