响应面法优化大蒜素提取工艺

Optimization of Extraction Process of Allicin by Response Surface Methodology

大蒜素是大蒜中一种重要的功能性物质,可用于开发大蒜的高附加值产品。前期以乙醇为溶剂对河北永年、山东金乡、四川彭州3个地区的干、湿蒜的大蒜素进行测定,其中彭州干蒜的大蒜素含量最高,为0.138 mmol/100 g。以彭州干蒜为原料,选取影响大蒜素提取的料液比、乙醇浓度(%)、酶解温度(℃)、酶解时间(min)和浸提时间(h)5个因素进行单因素实验,同时利用响应面分析法优化提取工艺条件。结果表明,在料液比1∶6、浸提时间2 h、乙醇浓度87%时,大蒜素提取率最高。在最佳提取条件下,经3次验证性平行实验,大蒜素的提取浓度达到0.162 mmol/100 g,与预测值接近,模型拟合良好且可靠。该提取工艺可为大蒜深加工产品的开发和大蒜素的工业化生产提供理论依据。

Allicin is an important functional substance in garlic, which can be used to develop high value-added products of garlic. In the early stage, ethanol is used as solvent to determine the allicin of dry and wet garlic in Hebei Yongnian, Shandong Jinxiang and Sichuan Pengzhou. The allicin content of Pengzhou dry garlic is the highest of 0.138 mmol/100 g. Taking Pengzhou dried garlic as the raw material, the single factor experiment is carried out on five factors affecting the extraction of allicin, including the ratio of solid to liquid, the concentration of ethanol(%), the temperature of enzymatic hydrolysis(℃), the time of enzymatic hydrolysis(min) and the extraction time(h), and then the response surface analysis method is used to optimize the extraction process conditions. The results show that the extraction rate of allicin is the highest when the ratio of solid to liquid is 1∶6, the extraction time is 2 h, and the concentration of ethanol is 87%. Under the optimal extraction conditions, after three verification parallel experiments, the extraction concentration of allicin reaches 0.162 mmol/100 g, which is close to the predicted value, and the model fits well and is reliable. The extraction process can provide theoretical basis for the development of garlic deep-processed products and the industrialized production of allicin.