采用响应面法优化大蒜素的提取工艺

摘要

为了高效地从大蒜(Allium sativum L.)中获取活性物质大蒜素,实验选用市售新鲜大蒜作为原料,以95％乙醇作为提取液,辅以超声提取法.考察了酶解温度(℃)、酶解时间(min)、超声功率(W)和超声温度(℃)4个因素对大蒜素提取率的影响.在单因素试验的基础上,通过响应面法优化了大蒜素的提取工艺条件.结果表明:蒜泥在35℃酶解31 min、超声功率49 W、超声温度29℃的条件下,大蒜中大蒜素的提取预测值能达到3.024mg/g,验证值是3.018 mg/g,预测值与验证值基本吻合.%In order to efficiently obtain the active substance allicin from garlic,use commercially available fresh garlic as raw material,being extracted with 95％ ethanol,supplemented by ultrasonic extraction method.The effects of four factors such as enzymolysis temperature (℃),enzymolysis time (min),ultrasonic power (W) and ultrasonic temperature (℃) on the extraction rate of allicin are investigated.The optimum extraction conditions of allicin are determined by single factor test and response surface method.The results show that the predicted value of allicin in garlic is 3.024 mg/g,the verified value is 3.018 mg/g,and the predicted value is verified by the method of hydrolysis at 35 ℃ for 31 min,the ultrasonic power is 49 W and the ultrasonic temperature is 29 ℃.The actual value is basically matched with the predictive value.