| 提取大蒜有效成分--有机硫化物 |
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| 引用本文： | 陈彬,王艳辉,马润宇.提取大蒜有效成分--有机硫化物[J].北京化工大学学报(自然科学版),2004,31(2):24-27. |
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| 作者姓名： | 陈彬 王艳辉 马润宇 |
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| 作者单位： | 北京化工大学可控化学反应科学与技术基础教育部重点实验室,北京,100029;北京化工大学可控化学反应科学与技术基础教育部重点实验室,北京,100029;北京化工大学可控化学反应科学与技术基础教育部重点实验室,北京,100029 |
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| 摘 要： | 文中研究了用乙醚萃取法提取大蒜中的有机硫化物,采用了正交实验方法考查了操作条件对提取物得率的影响,确定了影响产物得率的主要因素为酶解温度、酶解pH值、酶解时间、加水量以及离心pH值。确定了最佳提取条件为:酶解温度25℃,酶解pH值7.0,酶解时间60min,加水量100mL,离心pH值32。实验还发现二次萃取可以减少产物的流失.
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| 关 键 词： | 大蒜 大蒜素 提取 定硫法 |
| 收稿时间： | 2003-09-20 |
| 修稿时间： | 2003年9月20日 |
Extraction of effective component of organic sulfide from garlic |
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| Chen Bin,Wang Yan,hui,Ma Run,yu.Extraction of effective component of organic sulfide from garlic[J].Journal of Beijing University of Chemical Technology,2004,31(2):24-27. |
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| Authors: | Chen Bin Wang Yan hui Ma Run yu |
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| Institution: | The Key Laboratory of Science and Technology of Controllable Chemical Reactions, Ministry of Education, Beijing University of Chemical Technology, Beijing 100029, China |
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| Abstract: | The investigation of organic sulfide extracted from garlic with ether was carried through. The effect of the operation conditions on yield of production was examined with orthogonal experiments, and the main factors affecting the yield of production were confirmed: the temperature of enzymatic hydrolysis, pH value of enzymatic hydrolysis, time of enzymatic hydrolysis, volume of water inpouring, and the pH value during centrifugal. The optimal condition of extraction was made certain: the temperature of enzymatic hydrolysis, 25℃; pHvalu of enzymatic hydrolysis, 7·0; time of enzymatic hydrolysis, 60min; volume of water inpouring, 100 mL; an the pH value during centrifugal 3·2. In addition, twice extraction with ether will decrease the loss of the product. |
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| Keywords: | garlic allicin extraction fix sulfur |
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