摘要
大蒜素及其降解产物是大蒜中的主要活性物质,具有多种重要生理功能.本文研究了以乙醇为浸提剂分离提取大蒜素的工艺条件.溶剂提取工艺研究结果表明:捣碎的蒜泥在40℃下酶解1h,以95%乙醇作为萃取剂、采用1g:4mL料液比、于30℃下萃取蒜泥酶解物1.5h;在温度50℃、压力0.01MPa、转速75r/min的条件下,用旋转蒸发仪进行减压浓缩,5min后浓缩至约原体积1/4,大蒜浓缩液中大蒜素含量为0.82g/kg(相对于原料).
Allicin and its decomposed compounds are the main active components in garlic which possess many physiological functions. The technical conditions for the extraction of allicin with ethyl alcohol are studied. The result of solvent extraction showed as followed： the crashed garlic slurry was kept under 40℃ for 1 hour, 95% ethyl alcohol was used to extract allicin, the radio of the garlic slurry and 95% ethyl alcohol was 1g： 4ml. then, allic was extracted for 1 hour under 30℃, and the rotate speed was 75 r/min, the distillate temperature was 50℃ and the pressure was 0.01Mpa. 45 minutes later, the extraction was concentrated with rotate evaporation alaparatus untill 1/4 volume left, the content of allicin in the concentration was 0.82g/kg （compared with raw material）.
出处
《商丘师范学院学报》
CAS
2009年第12期99-102,共4页
Journal of Shangqiu Normal University
关键词
大蒜素
提取
优化
Allicin
extraction
optimization
