老蒜提取物制作工艺及其功能成分变化研究
目的 建立具有高抗氧化活性的老蒜提取物的制作方法, 并研究其主要功能成分的含量变化。方法 将新鲜大蒜切片后浸泡于一定浓度乙醇水溶液中, 考虑温度、时间、料/液比和乙醇浓度四个因素, 以浸提液的DPPH?、OH?的清除率以及FRAP法总抗氧化能力为指标确定老蒜提取物的制作工艺。分析了老蒜样品中糖类物质的分子量分布, 并检测老蒜制作过程中总糖、蒜氨酸和脱氧蒜氨酸的含量。结果 得到两种老蒜提取物的制作方法: 1. 以1:6的料/液比浸泡于10%乙醇水溶液中, 室温下避光保存90 d; 2. 以1:6的料/液比浸泡于蒸馏水中, 室温下避光保存20 d。另外, 老蒜提取物在老化过程中, 多糖、低聚糖逐渐分解消耗, 单糖含量增加, 且老蒜提取物一中多糖低聚糖的分解消耗比老蒜提取物二明显。研究发现在本实验所确定的两种制作工艺下, 其总糖含量和脱氧蒜氨酸的含量都达到了较大值, 而这两种条件都不利于蒜氨酸的积累。结论 两种方法制作的老蒜提取物都具有高抗氧化活性, 其总糖含量都达到较高水平, 且在这两种条件下有利于脱氧蒜氨酸的积累而不利于蒜氨酸的积累。
Objective The experiment is to optimize the production process of aged garlic extract (AGE). Methods Temperature, soaking time, soaking solution and the ratio of solid to liquid were considered as main factors to investigate in the experimental. Sliced garlic were soaked in different concentrations of ethanol solution and stored in the dark, the antioxidant activity of the extract were detected every 10 d. Results As a result, two optimum production processes of AGE were obtained: 1. Soaking time of 90 d, soaking solvent of 10% ethanol solution, soaking temperature of 25 ℃, solid to liquid ratio of 1:6. 2. Soaking time of 20 d, soaking solvent of distilled water, soaking temperature of 25 ℃, solid to liquid ratio of 1:6. Two kinds of AGE, produced by these two optimum production processes, were found to contain larger amount of fructose and S-allyl cysteine, and less amount of alliin. Conclusion Two kinds of AGE, produced by these two optimum production processes, were found to contain larger amount of fructose and S-allyl cysteine, and less amount of alliin.
标题：老蒜提取物制作工艺及其功能成分变化研究
英文标题：Production process and functional component change of aged garlic extract
作者：
王小敏 天津科技大学食品工程与生物技术学院
杨钰昆 天津科技大学食品工程与生物技术学院
张民 天津科技大学食品工程与生物技术学院
中文关键词:老蒜提取物,制作工艺,功能成分,
英文关键词:aged garlic extract,production process,component change,
发表日期：2014-12-23
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