Optimization of Ultrasound-Assisted Three-phase Partitioning Simultaneous Extraction of Allicin and Polysaccharide from Garlic

SHI Jitong; SUN Yu; JIANG Xinyang; LIU Lanling; YAN Peizheng; LI Jia; PU Gaobin; ZHAO Dongsheng

doi:10.13386/j.issn1002-0306.2022010284

Volume 43 Issue 14

Jul. 2022

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Science and Technology of Food Industry > 2022 > 43(14): 261-267. > DOI: 10.13386/j.issn1002-0306.2022010284

SHI Jitong, SUN Yu, JIANG Xinyang, et al. Optimization of Ultrasound-Assisted Three-phase Partitioning Simultaneous Extraction of Allicin and Polysaccharide from Garlic[J]. Science and Technology of Food Industry, 2022, 43(14): 261−267. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010284.

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Optimization of Ultrasound-Assisted Three-phase Partitioning Simultaneous Extraction of Allicin and Polysaccharide from Garlic

College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China

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Received Date: February 09, 2021
Available Online: May 18, 2022

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Abstract

Abstract

To optimize the ultrasound-assisted three-phase partitioning for the simultaneous extraction of allicin and polysaccharides from garlic. The effect of polyethylene glycol (PEG) concentration, ammonium sulfate concentration, sonication temperature, and sonication time on the extraction efficiency of allicin and polysaccharides were investigated, respectively. The simultaneous extraction process conditions of allicin and polysaccharides were optimized according to the Box-Behnken experimental design. Results showed that the optimal conditions were PEG concentration of 24%, the ultrasonic temperature of 34 °C, and ultrasonic time of 50 min. Under these conditions, the extraction efficiency of allicin and polysaccharide was calculated according to the anhydrous calculation, reaching 3.564 and 43.86 mg/g, respectively. The optimized extraction process could effectively and simultaneously extract allicin and polysaccharides from garlic, which would provide a foundation for the deep research, development, and application of functional products from natural garlic.
- allicin,
- garlic polysaccharide,
- three-phase partitioning,
- ultrasound assistance,
- simultaneous extraction

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References

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