超声辅助提取大蒜素工艺研究

Study on Ultrasonic Assisted Extraction of Allicin

为探究优化超声辅助提取大蒜素的工艺条件,为大蒜的深加工提供依据,以大蒜素含量为检测指标,在传统乙醇溶剂浸提的基础上,采取超声波辅助萃取技术,探究乙醇体积分数、超声时间、超声功率3个因素对大蒜素含量的影响,并在此基础上开展3因素3水平的正交试验,借助极差分析和方差分析,得出最佳的超声辅助萃取工艺。结果表明,3个因素对大蒜素含量的影响均存在极显著差异,3个因素对大蒜素含量的影响大小排序为超声功率>超声时间>乙醇体积分数,同时得出了最佳提取工艺参数组合,即超声辅助功率1000W、超声萃取时间35min、乙醇体积分数75%。

In order to explore the optimization of the technological conditions of ultrasonic-assisted extraction of allicin and provide a basis for the deep processing of garlic,the content of allicin is taken as the detection index,and on the basis of traditional ethanol solvent extraction,ultrasonic assisted extraction technology is adopted to explore the influence of three factors:ethanol volume fraction,ultrasonic time and ultrasonic power on the content of allicin.On this basis,the orthogonal test of three factors and three levels is carried out,and the best ultrasonicassisted extraction process is obtained by means of range analysis and variance analysis.The results show that the effects of the three factors on the content of allicin are significantly different,the order of influence of three factors on the content of allicin is ultrasonic power>ultrasonic time>ethanol volume fraction,and the optimal extraction parameters are obtained,that is,ultrasonic auxiliary power of 1000 W,ultrasonic extraction time of 35 min and ethanol volume fraction of 75%.