超声辅助双水相法提取大蒜素的工艺研究

王婉舒; 徐艳阳; 李越山

doi:10.13386/j.issn1002-0306.2014.24.054

超声辅助双水相法提取大蒜素的工艺研究

吉林大学生物与农业工程学院

基金项目:

吉林大学基本科研业务费项目(450060487501)；吉林大学本科教学改革研究项目(2013138)；吉林省高等教育教学改革项目(2014138)；

详细信息

作者简介:
王婉舒 (1990-) , 女, 本科, 研究方向:食品营养与安全。;

徐艳阳 (1972-) , 女, 博士, 副教授, 主要从事食品营养与安全方面的研究。;

中图分类号: TS255.5
计量
- 文章访问数: 153
- HTML全文浏览量: 16
- PDF下载量: 611
出版历程
- 收稿日期: 2014-02-23

Extraction technique of allicin from Chinese garlic by ultrasonic-assisted aqueous two-phase system

College of Biological and Agricultural Engineering, Jilin University

摘要

摘要: 为了探索大蒜素的提取纯化工艺,采用超声波处理和双水相体系相结合的方法提取大蒜中的大蒜素。选用新鲜大蒜为实验原料,以大蒜素的提取率为实验指标,考查聚乙二醇质量分数、硫酸铵质量分数、p H和超声时间等因素对大蒜素提取率的影响。然后采用响应曲面分析法,对聚乙二醇质量分数、p H和超声时间进行三因素三水平的优化实验,并建立了相应的回归模型。结果表明,聚乙二醇质量分数、p H和超声时间对大蒜素提取率影响显著,显著性顺序为:p H>聚乙二醇质量分数>超声时间;最佳提取工艺条件为:聚乙二醇质量分数19.4%,p H3.0,超声时间55min。在此条件下,大蒜素提取率的预测值为88.91%,实验值为88.89%±0.0112%,实验值与预测值基本相符。
- 大蒜 /
- 大蒜素 /
- 双水相法 /
- 超声辅助提取 /
- 响应面法
Abstract: In order to explore extraction method of allicin from Chinese garlic, ultrasonic assisted aqueous twophase system extraction method was used on extraction of allicin from Chinese garlic. Using fresh garlic as material, with the extraction yield of allicin as an experimental index, the effect of operating conditions such as PEG mass fraction, ammonium sulfate mass fraction, p H and time of ultrasonic processing were investigated.Three-factor three-level experiment based on response surface analysis method was applied to optimize the extraction conditions, the simulated regression equation of prediction model was established. Results showed that the significance order of PEG mass fraction, p H and time of ultrasonic processing was:p H >PEG 4000 mass fraction>ultrasonic time. The optimal extraction conditions for PEG 4000 mass fraction of 19.4%, p H3.0, ultrasonic processing time of 55 minutes. Under this condition, the prediction value of extraction yield of allicin was 88.91%, the experimental value was 88.89±0.0112%, which were almost consistent with the prediction value.
- garlic /
- allicin /
- aqueous two-phase system /
- ultrasonic-assisted extraction /
- response surface analysis

HTML全文

参考文献(16)

[1]	韩明亮, 毛利军, 仝均, 等.大蒜素提取与合成研究进展[J].中国调味品, 2012, 37 (11) :19-22.
[2]	Milner J A.Garlic:The mystical food in health promotion[M].In:REC Wildman (Ed.) .Florida:CRC Press, 2001∶193.
[3]	Kim Y S, Kim K S, Han I, et al.Quantitative and qualitative analysis of the antifungal activity of allicin alone and in combination with antifungal drugs[J].Plos One, 2012, 7 (6) :38242.
[4]	Lawson L D, Wood S G, Hughes B G.HPLC analysis of allicin and other thiosulfinates in garlic clove homo genates[J].Plant Medicine, 1991, 57 (3) :263.
[5]	Lawson L D, Hughes B G.Characterization of the formation of allicin and other thiosulfinates from garlic[J].Plant Medicine, 1992, 58 (4) :345.
[6]	Lawson L, Wang Z, Hughes B, et al.Identification and HPLC quantitation of the sulfides and dialk (en) yl thiosulfinates in com Mercial Garlic products[J].Planta Med, 2007, 57 (4) :363.
[7]	宋亚芳, 杨红, 聂珍贵.大蒜素在Caco-2细胞模型转运特征的研究[J].现代医药卫生, 2014 (1) :6-7.
[8]	张学余, 苏一军, 李国辉, 等.热应激下添饲大蒜泥对苏禽青壳蛋鸡生产性能的影响[J].天津农业科学, 2014, 20 (1) :40-42.
[9]	高燕, 刘青, 赵渤年.大蒜中大蒜素含量的质量研究[J].药学研究, 2013 (4) :190-192.
[10]	谭志坚, 李芬芳, 邢健敏.双水相萃取技术在分离、纯化中的应用[J].化工技术与开发, 2010, 39 (8) :29-35.
[11]	Fujisawa H, Suma K, Origuchi K, et al.Biological and chemical stability of Garlic-Derived Allicin[J].Agricultural and Food Chemistry, 2008, 56 (11) :4229-4235.
[12]	李瑜, 许时婴.分光光度法测定大蒜提取物中硫代亚磺酸酯含量[J].食品与机械, 2004, 20 (3) :51-53.
[13]	陈俊.双水相萃取技术分离纤维素酶和甘草酸应用研究[D].南宁:广西大学, 2002.
[14]	张申为, 陈泉, 高福才.大蒜素的提取及其注射液的制备[J].西安联合大学学报, 2001, 4 (4) :16-19.
[15]	朱勍, 江海亮.大蒜素类化合物的制备与抑菌研究[D].杭州:浙江工业大学, 2012.
[16]	兰立新, 胡莉蓉, 杨孝辉, 等.双水相萃取技术在生物制药中的应用[J].轻工科技, 2012 (4) :24-25, 27.