| 水法提取大蒜抑菌活性物质条件优化 |
| |
| 引用本文： | 刘锐,陈锦闲,黄桂颖. 水法提取大蒜抑菌活性物质条件优化[J]. 中国食品学报, 2011, 11(3) |
| |
| 作者姓名： | 刘锐 陈锦闲 黄桂颖 |
| |
| 作者单位： | 仲恺农业工程学院轻工食品学院,广州,510225 |
| |
| 摘 要： | 为优化水法提取大蒜抑菌活性物质的工艺,研究料液比、浸提时间、浸提温度、pH对水法提取抑菌活性物质的影响,并采用正交试验法优化其工艺参数.利用GC-MS对大蒜水提液中的有效物质进行鉴定.试验结果表明,水法提取大蒜抑菌活性物质的最优条件是:料液比1:3,浸提温度30℃,漫提时间30min,pH6;大蒜水漫提液中主要的活性物质为S-甲基甲烷硫代亚磺酸酯、3-乙烯基-1,2-二硫杂-4-环己烯、3-乙烯基-1、2-二硫杂-5-环已烯、二烯丙基三硫醚等.
|
| 关 键 词： | 大蒜 抑菌活性 工艺优化 气相色谱-质谱法 |
Optimization of Water Extraction Technology for Antibacterial Substance from Garlic |
| |
| Liu Rui,Chen Jinxian,Huang Guiying. Optimization of Water Extraction Technology for Antibacterial Substance from Garlic[J]. Journal of Chinese Institute of Food Science and Technology, 2011, 11(3) |
| |
| Authors: | Liu Rui Chen Jinxian Huang Guiying |
| |
| Affiliation: | Liu Rui Chen Jinxian Huang Guiying (College of Light Industry and Food Science,Zhongkai University of Agricultural and Engineering,Guangzhou 510225) |
| |
| Abstract: | In order to optimized the extraction conditions of water-soluble antibacterial substances from Garlic.The effect of ratio of material to water(W/V),time,temperature,pH were studied and the technology parameters were optimized by orthogonal test.At the same time,the effective antibacterial substances in water extraction solution were identified by GC-MC.The results showed that the optimum extraction technology was determined such as ratio of materials and solvent 1:3,extraction time 30 min,extraction tempera... |
| |
| Keywords: | garlic antimicrobial activity technology optimization GC-MS |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
