詹盛文,李磊,蒯振彧,李春玲,孟艳秋

• 1:沈阳化工大学制药与生物工程学院

摘要(Abstract)：

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31min、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3.018mg/g,预测值与验证值基本吻合。

关键词(KeyWords)： 大蒜素;提取;响应面法;优化

Abstract:

Keywords:

基金项目(Foundation): 辽宁省自然科学基金(201605288);; 沈阳市科学技术计划资助项目(F-16-230-6-00);; 国家自然科学基金项目(21372156)

作者(Author): 詹盛文,李磊,蒯振彧,李春玲,孟艳秋

参考文献(References)：

• [1]Barry S,Kendler.Garlic(Allium sativum)and onion(Allium cepa):a review of their relationship to cardiovascular disease[J].Preventive Medicine,1987,16(5):670-685.
• [2]Kleijnen J,Knipschild P,Teriet G.Garlic,onions and cardiovascular risk factors:a review of the evidence from human experiments with emphasis on commercially available preparations[J].Br J Clin Pharmac,1989,28(8):535-544.
• [3]Prakash S,Biseni,Mila Emeraid.Nutritional and therapeutic potential of garlic and onion(Alliumsp.)[J].Current Nutrition&Food Science,2016,12(14):190-199.
• [4]Tariq H,Abduiiah.Garlic revisited:terapeutic for the major disease of our times[J].Journal of the National Medical Associationa,1989,80(4):439-445.
• [5]Elnima E I,Ahmed S A,Mekkawi A G.The antimicrobial activity of garlic and onion extracts[J].Pharmazie,1983,38(11):747-748.
• [6]Kallash C,Agarwal.Therapeutic actions of garlic constituents[J].Medicinal Research Reviews,1996,16(1):111-124.
• [7]蒋淑婉,李云,陈鹤.大蒜素的抗肿瘤作用及其机制研究进展[J].医学综述,2014,19(8):1420-1422.
• [8]Eduardo.Antitumoral activity of allicin from garlic[J].Boletn Vatinoamericanoy del Caribe de Plantas Medicinales Aromticas,2011,10(5):423-428.
• [9]许真,严永,哲卢钢.葱属蔬菜植物风味前体物质的合成途径及调节机制[J].细胞生物学杂志,2007,29(8):508-512.
• [10]Larry L,Christopher G.Composition,stability,and bioavailability of garlic products used in a clinical trial[J].Agric.Food Chem.,2005,53(7):6254-6261.
• [11]Daynea R,Catherine D,Lynsey D.Garlic revisited:antimicrobial activity of allicin-containing garlic extracts against burkholderia cepacia complex[J].Plos One,2014,10(9):1371-1384.
• [12]韩贵芝,王文军,王芳.高效液相色谱法测定大蒜中大蒜素的含量[J].安徽农业科技,2016,44(7):57-58.
• [13]Fujisawa H,Suma K,Origuchi K.Biological and chemical stability of garlic-derived allicin[J].Agric.Food Chem.,2008,56(4):4229-4235.