正交试验法优选洋葱中S-甲基半胱氨酸亚砜的提取工艺研究

Study on Optimum Extraction Process for S-Methyl Cysteine Sulphoxide in Onion by Orthogonal Design

以洋葱中降血糖主要成分S -甲基半胱氨酸亚砜 (SMCS)的含量为指标 ,采用正交试验法优选最佳的提取工艺参数。结果显示 ,上柱前对洋葱煮沸灭活 6 0min ,用 80 %的乙醇萃提 ,调节 pH至 6 5 ,过柱层析分离后得到的SMCS含量能达到 4 0 %以上。此工艺条件对SMCS的提取分离效果较好且操作简便。

To optimize the optimum extraction process for the antidiabetic s-methyl cysteine sulphoxide (SMCS) in onion by determining the content of SMCS as the index. The extraction process was optimized by the orthogonal design. The optimum extraction process includes fresh bulbs of onions boiled in distilled water for 60 minutes to inactivate the alliinase and extracted with 80% ethanol,pH 6.5,then passed through a column of Amberlite IR-120 and CG-120,by this,the content of SMCS can reach up to 40%. The separated effect of SMCS is very preferable by using this techniques,furthermore,the manipuation is very simple and quick.