摘要
[目的]通过有机萃取法中萃取剂的选择、用量和萃取时间等条件的优化处理,建立大蒜中大蒜素含量测定的分析方法。[方法]将新鲜大蒜捣碎、酶解后,分别用乙醇和乙酸乙酯作为萃取剂萃取得到大蒜素溶液。用高效液相色谱仪分析样品中大蒜素的含量,确定最佳萃取剂;通过对不同时间段提取物检测对比,确定最佳萃取时间。[结果]以乙醇作为萃取剂提取大蒜素,大蒜素的平均浓度可以达到28.85μg/m L,乙酸乙酯提取组中的大蒜素平均浓度为13.24μg/m L;经对比分析,乙醇提取大蒜素的最佳萃取时间为3.0 h。[结论]乙醇作为实验室常用的化学试剂具有低毒、无污染、高效的提取效果,可为医药、食品等实验室对大蒜素的提取开发和利用提供参考。
[Objective] To establish an analytical method to detect the content of allicin in garlics based on the optimization of extractant selection,dosage and extraction time.[Method]After comminution and enzymolysis of garlics,ethanol and ethyl acetate were used as the extractants to prepare allicin solution. Allicin content was analyzed by high performance liquid chromatograph,so as to determine the optimal extractants. By comparing the extracts detection of different periods,the optimal extraction time was obtained. [Result] The average concentration of allicin reached 28. 85 μg / m L with ethanol as the extractant; and the average concentration of allicin was 13. 24 μg / m L in ethyl acetate extraction group.Based on comparison,the optimal extraction time was 3. 0 h for the extraction of allicin by ethanol.[Conclusion]As a commonly used laboratory chemical reagent,ethanol had the advantages of low toxicity,no pollution and high efficiency. This research provides references for the development and utilization of allicin extraction in laboratory for medicine and food.
出处
《安徽农业科学》
CAS
2016年第7期57-58,72,共3页
Journal of Anhui Agricultural Sciences
基金
济宁市科技局项目(2013jnwk74)
关键词
乙醇
乙酸乙酯
大蒜素
萃取时间优化
Ethanol
Ethyl acetate
Allicin
Extraction time optimization
作者简介
韩贵芝（1986-），女，山东临沂人，助理实验师，硕士，从事食品毒理研究 通讯作者，副教授，从事公共卫生方面研究。
