增强大蒜素稳定性方法研究

Study on the Methods for Enhancing Stability of Alltride

目的本研究旨在提供一种增强天然大蒜素稳定性的方法。方法首先以大蒜为原料,采用水蒸气蒸馏法提取大蒜油作为样品。再分别加入维生素C、维生素E醇、亚硫酸氢钠和苯酚4种稳定剂,采用1年长期实验、60℃高温实验对大蒜素稳定性进行考察。用HPLC法检测不同时期大蒜素的含量,计算降解比例,与不加稳定剂的样品进行比较,分析不同稳定剂的效果。结果随着试验时间的延长,大蒜素的含量均呈下降的趋势,但下降的程度不相同。空白溶液、维生素C、维生素E醇、亚硫酸氢钠和苯酚溶液中大蒜素在各种条件下的降解比例如下:60℃高温实验中,5 d的结果分别为14.61%、15.90%、3.73%、1.32%和2.30%;10 d的考察结果分别为:19.00%、18.30%、6.25%、4.00%和3.60%。1年期常温实验中,分别降解19.50%、13.40%、5.58%、2.67%和3.00%。结论维生素E醇、亚硫酸氢钠和苯酚可使大蒜素的稳定性提高,实践中可考虑用其作为稳定剂。

Objective To recommend a method for enhancing the stability of alltride.Methods Oil was extracted by steam distillation from garlic to serve as a sample.Four stabilizers—vitamin C,vitamin E alcohol,sodium bisulfite and phenol—were added to the oil respectively.The stability of alltride was investigated via a one-year long-term test and high temperature experiments at 60℃.The degree of degradation of alltride contents in different periods was detected using the HPLC method.This sample was compared with those without any stabilizers,and the effects of different stabilizers were analyzed.Results The content of alltride decreased with time,but at different rates.Alltride in the blank solution,vitamin C,vitamin E alcohol,sodium bisulfite and phenol solution at 60℃was degraded by 14.61%,15.90%,3.73%,1.32%and 2.30%after five days respectively,but by 19.00%,18.30%,6.25%,4.00%and 3.30%after 10 days.In the one-year normal temperature experiment,the degradation rate was 19.50%,13.40%,5.578%,2.67%and 3.00%respectively.Conclusion Vitamin E alcohol,sodium bisulfite and phenol can improve the stability of alltride,which can be considered as stabilizers.