大蒜活性成分提取优化及对直肠功能影响的研究

Optimization of the extraction of active ingredients from garlic and their effects on rectal function

为优化大蒜活性成分大蒜素和大蒜多糖的提取工艺,并对直肠功能影响进行初步探究。通过单因素实验结果进行正交组合设计,确定溶剂、料液比、温度和时间对提取大蒜活性成分的影响,通过小鼠直肠切片观察大蒜活性成分对小鼠直肠组织形态结构的影响。结果表明:大蒜素最佳提取条件为料液比1∶8(g∶m L)、80%乙醇85℃下提取2次,2.0 h/次,大蒜多糖最佳提取条件为料液比1∶8(g∶mL)、60%乙醇65℃下提取2次,1.0 h/次,该条件下提取的大蒜素和大蒜多糖含量理论最大值分别为50.36和479.47 mg/g,与实际值50.23和480.90 mg/g基本一致;药物组有明显的直肠功能改善。大蒜活性成分的最佳提取工艺可靠,大蒜素和大蒜多糖可使直肠损伤小鼠的绒毛长度、隐窝深度得以显著性提高,改善小鼠的消化吸收能力。

The extraction process for the active ingredients of garlic,allicin and garlic polysaccharide was optimized and their effect on rectal function was explored.Single-factor and orthogonal combination design methods were used to study the effects of extraction solvent,solid-liquid ratio,extraction temperature,and extraction time on the extraction of garlic’s active components.The effect of these components on morphology and structure of mice rectal tissue was observed by examining rectal sections of mice.The results showed that the optimal extraction conditions for allicin were:material-liquid ratio 1∶8(g∶mL),ethanol 80%,extracted twice at 85℃ for 2 hours each time.The best condition for extracting garlic polysaccharide were:solid-liquid ratio 1∶8(g∶mL),ethanol 60%,and extracted twice at 65℃ for 1 hour each time.The theoretical maximum values of allicin and garlic polysaccharide were 50.36 and 479.47 mg/g,respectively,which were consistent with the actual values of 50.23 and 480.90 mg/g.The treated group showed a significant improvement in rectal function.The optimal extraction process of garlic’s active components was reliable,and allicin and garlic polysaccharide could significantly increase the villus length and crypt depth of mice with rectal injury and thus improving mice digestion and absorption ability.