酶促超声提取大蒜中大蒜油及其抗氧化性能的研究
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摘要
以蒜氨酸酶相关的酶促反应机制为前提,优化大蒜内源蒜氨酸酶生成大蒜油的酶促反应条件,而后采取超声辅助乙醇提取大蒜中的大蒜油,并对其抗氧化性能进行研究。结果表明:以30 g蒜泥(精确到0.1 g)计,加入2 mmol/L磷酸吡哆醛溶液、15 mmol/L氯化锰溶液、10 mmol/L甘油、10 mmol/L氯化镁溶液各5 mL,在35℃、p H6.5条件下酶解60 min后再超声萃取,大蒜油的提取率可达0.449%。抗氧化性实验表明:随着大蒜油添加量增大,其抗氧化活性也随之提高,添加量0.01%的柠檬酸与0.04%的大蒜油混合后,其协同抗氧化作用同0.01%添加量的没食子酸丙酯相当。优化的大蒜油提取工艺合理可行,所得大蒜油有较强的抗氧化活性。
On the premise of alliinase-related enzymatic reaction, optimize the enzymatic reaction conditions of alliinase producing garlic oil from garlic, then use ultrasonic assisted ethanol to extract garlic oil from garlic, and study its antioxidant properties. The results showed that: with 30 g of garlic(accurate to 0.1 g), adding 2 mmol/L of PLP solution, 15 mmol/L of MnCl2 solution, 10 mmol/L of glycerol, 10 mmol/L of MgCl2 solution, the volume of each solution of 5 mL, enzymatic hydrolysis at 35 ℃, pH 6.5, 60 min,with the assistant of ultrasonic, the average extraction rate of garlic oil can reach 0.449%. Antioxidant experiments showed that: with the increasing of garlic oil, its antioxidant activity also increased significantly. After adding 0.04% of garlic oil and 0.01% of citric acid, the synergistic antioxidant effect was equivalent to 0.01% of PG. The optimized garlic oil extraction process is reasonable and feasible. The obtained garlic oil had strong antioxidant activity.
On the premise of alliinase-related enzymatic reaction, optimize the enzymatic reaction conditions of alliinase producing garlic oil from garlic, then use ultrasonic assisted ethanol to extract garlic oil from garlic, and study its antioxidant properties. The results showed that: with 30 g of garlic(accurate to 0.1 g), adding 2 mmol/L of PLP solution, 15 mmol/L of MnCl2 solution, 10 mmol/L of glycerol, 10 mmol/L of MgCl2 solution, the volume of each solution of 5 mL, enzymatic hydrolysis at 35 ℃, pH 6.5, 60 min,with the assistant of ultrasonic, the average extraction rate of garlic oil can reach 0.449%. Antioxidant experiments showed that: with the increasing of garlic oil, its antioxidant activity also increased significantly. After adding 0.04% of garlic oil and 0.01% of citric acid, the synergistic antioxidant effect was equivalent to 0.01% of PG. The optimized garlic oil extraction process is reasonable and feasible. The obtained garlic oil had strong antioxidant activity.
引文
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[18]王伟.大蒜素产率提高的酶调控技术研究[D].泰安:山东农业大学,2006.
[2]梁丽军,熊涛,曾哲灵.大蒜油的提取和测定方法研究进展[J].四川食品与发酵,2007,(05):15-19.
[3]王磊.大蒜油的提取及抗菌保鲜膜的研究[D].上海:上海海洋大学,2013.
[4]徐丽萍,张亚非,吴正勇.大蒜挥发油的分离提取工艺研究进展[J].中国科技信息,2011,14:81-82.
[5]宋磊,西洛,何黎黎,等.“红七星”大蒜油提取工艺研究[J].广州化学,2015,40(03):41-44.
[6]王摇风,孙芸,熊晓辉,等.大蒜油提取技术的研究进展[J].中国调味品,2010,35(03):31-33,47.
[7]Li Min Yang.Microwave-Assisted Extraction of Garlic Essential Oil from Garlic[J].Applied Mechanics and Materials,2012,117:117-119.
[8]徐寿植.超声辅助提取象蒜中大蒜素及其微胶囊化研究[D].南京:南京农业大学,2015.
[9]何丽,谷云,刘桂珍,等.响应面法优化超声波辅助提取大蒜素工艺[J].食品科学,2013,34(06):98-101.
[10]张桂香,宋晓妍,孙纳新,等.超声波辅助有机溶剂法提取大蒜蒜辣素[J].济南大学学报(自然科学版),2011,25(01):64-67.
[11]Kang Sin U.Extraction of garlic oil in high yield though enzymatic decomposition,critical carbon dioxide extraction and molecular distiliation[P].国外专利:KR20040089829,2004-10-22.
[12]陈雄,乔昕,马丽.大蒜油提取的比较研究[J].食品工业科技,1999,(05):16-18.
[13]ElisabettaBravi,GiuseppePerretti,CaterinaFalconi,et al.Antioxidant effects of supercritical fluid garlic extracts in sunflower oil[J].Journal of the Science of Food and Agriculture,2017,97(1):102-107.
[14]刘书成.大蒜提取物抗氧化作用研究[D].杨凌:西北农林科技大学,2002.
[15]杨敏,于立梅,方武龙.大蒜油酶解蒸馏协同提取工艺及其抗氧化性的研究[J].食品与发酵工业,2010,36(09):106-109.
[16]Krest I,Glodek J,Keusgen M.Cysteine sulfoxides and alliinase activity of some Allium species[J].Journal of Agricultural and Food Chemistry,2000,48(8):53-60.
[17]曾哲灵,徐仁华,熊涛.蒜氨酸酶的分离纯化及其酶学性质测定[J].食品科学,2008,29(12):431-434.
[18]王伟.大蒜素产率提高的酶调控技术研究[D].泰安:山东农业大学,2006.