咪唑类离子液体在蒜素提取中的应用

Application of Imidazonium Ionic Liquids in the Extraction of Allicin

合成系列咪唑类离子液体并作为溶剂用于新鲜大蒜中蒜素的提取。通过单因素试验和正交试验,比较了离子液体烷基链、料液比、离子液体浓度、超声时间等因素对提取效率的影响,发现影响蒜素提取率的各因素之间的关系为:料液比>酶解温度>乙醇浓度>离子液体浓度>超声时间。由正交实验优选得:[C2mim]Br浓度为0.8 mol/L(95%乙醇溶解),料液比为1∶4(g/mL),酶解温度为30℃,酶解时间为45 min,超声时间为40 min,超声功率为80 W,超声温度为30℃时,提取率最高,为0.4216%。

A series of imidazonium ionic liquids were synthesized and used as solvents in the extraction of allicin from fresh garlic,and the effects of ionic liquid alkyl chain,material-liquid ratio,ionic liquid concentration,ultrasonic time and other factors on extraction efficiency were compared.The single factor test and orthogonal test showed that the main factor affecting the extraction rate and the relationship between the influencing factors is as follows:material-liquid ratio>enzymatic temperature>ethanol concentration>ionic liquid concentration>ultrasonic time.Further optimization by orthogonal experiment showed that the extraction rate is 0.4216%when the extractant is 0.8 mol/L[C2mim]Br(with 95%ethanol as solvent),the solid-liquid ratio is 1∶4(g/mL),the enzymolysis temperature is 30℃,the enzymolysis time is 45 min,the ultrasonic temperature is 30℃,the ultrasonic power is 80 W and the ultrasonic time is 40 min.