大蒜中主要活性物质的提取及含量分析研究

Extraction of the Main Active Substances in Garlic and Content Analysis

利用乙醇提取法和超声波辅助乙醇提取法分别对大蒜中的主要活性物质大蒜素进行提取,并进行含量分析研究。在单因素试验的基础上,本文采用正交试验对两种方法的各自影响因素进行优选,以大蒜素得率作为评价指标,确定提取大蒜素的最佳提取工艺条件。大蒜中的主要活性物质大蒜素的最佳提取工艺条件为:采用超声辅助乙醇提取法,在乙醇浓度95%、料液比1∶5、超声时间40 min的条件下,大蒜素得率为2.17 mg/g。超声波辅助乙醇提取法是提取大蒜中大蒜素可行有效的方法,其提取工艺,简便准确、稳定合理。

In this article,the main active substance of garlic,allicin,was extracted by ethanol extraction and ultrasonic auxiliary ethanol extraction,and the content analysis was carried out.On the basis of the single-factor test,the orthogonal experiment was used to optimize the respective influencing factors of the two methods,and the yield of allicin was used as the evaluation index to determine the optimal extraction conditions of allicin.The best extraction conditions of the main active substance of allicin in garlic were as follows:under the conditions of ethanol concentration of 95%,solid-liquid ratio of 1∶5,and ultrasonic time of 40 minutes,the yield of allicin was 2.17 mg/g by using ultrasonic auxiliary ethanol extraction method.Ultrasonic auxiliary ethanol extraction method is a feasible and effective method to extract allicin in garlic,and its extraction process is simple,accurate,stable and reasonable.