包装论文：大蒜素提取工艺的研究

摘  要

大蒜素是大蒜中的主要活性成分，是大蒜破碎后，蒜氨酸在蒜酶催化作用下产生的一种具有生物活性的有机硫化物，它具有很高的保健功能和药用价值。目前大蒜素作为功能因子已普遍应用到畜牧业、医学等各个领域，其应用前景十分广阔。因此深入研究其提取工艺具有很大的意义。
本论文以提高大蒜素得率和大蒜素纯度为目的，采用单因素和正交实验相结合的方法，用高效液相色谱法（HPLC）法检测提取物中大蒜素的含量，研究大蒜素溶剂提取工艺。并通过四水平四因素（共16次）正交试验进行优化,得到了大蒜素提取的最佳工艺条件：①：捣碎的蒜泥在38℃下酶解20min，②：以95%乙醇作为萃取剂，采用1g:4ml料液比，③：于萃取温度大约30℃下萃取蒜泥酶解物(萃取环境可适度控制PH值为6.4，在蒜泥中加入6mol/L 溶液)，④：萃取时间大约为80min。最后再通过加样回收率实验分析，得出平均加样回收率是99.72%；实验表明该提取方法可行。

关键词：乙醇，提取，大蒜素，高效液相色谱
ABSTRACT

Allicin, which is an active organic sulphide refined from alliin by alliinase catalysis after the garlic was crashed, is the main active component in garlic and is of a higher value in health and medicine. Currently, allicin as a function of factors has generally been broadly applied to stock raising、medicine and so on. Therefore, technology of extraction is very important.
It is aimed to improve rate and purity of allicin extraction and the allicin in this paper. Solvent extraction technology is researched in terms of high performance liquid chromatography (HPLC) via the method of combining in single factor and orthogonal experiments.Through four level four factors and the orthogonal experiments, The best extraction conditions are as follows: ①the crashed garlic slurry is keeped under 38℃ for 20 minutes ,②rate of the garlic slurry and extraction solvent( 95% ethyl alclhol) is 1g:4ml, ③extract temperature is about 30℃, and the PH value of extraction solution is possibly control to reaches 6.4 by 6mol/L solution,④extraction time is about 80 minutes. Finally, through the type return-ratio experiments analysis and the average type returns-ratio can reach to 99.72%. Tests show it is feasible to extract allicin form garlic under this conditions .

Keywords: Ethyl alcohol ,Extraction, Allicin, High performance liquid chromatography

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