葱叶中葱辣素的提取及体外抗氧化活性研究
Extraction and in Vitro Antioxidant Analysis of Allicin from Scallion Leaves
李贺 1王春艳 1孙丽娟 1李丹 1陈庆敏 1回学宽1
作者信息
- 1. 山东农业工程学院食品科学与工程学院,山东济南 250000
- 折叠
摘要
本文以章丘产大葱葱叶为原料,乙醇为溶剂,采用超声-微波联用法对葱辣素进行提取,通过正交法优化大葱辣素的提取工艺,并测定其抗氧化性.结果表明,葱辣素最佳提取工艺为超声功率 100 W、微波功率 200 W、纤维素酶添加量 0.5%,酶解时间 2h,此条件下葱辣素提取率为 0.046 4 mg/g;随着葱辣素浓度不断增加,其对ABTS和DPPH的清除率越来越高,对铁离子的还原力也越来越大.
Abstract
This article used scallion leaves from Zhangqiu area as raw materials,ethanol as solvent,and used ultrasonic-microwave combined method to extract allicin.The extraction process of scallion extract was optimized by orthogonal design,and its antioxidant properties were determined.The results showed that the optimal extraction process for allicin was ultrasound power of 100 W,microwave power of 200 W,cellulase addition of 0.5%,and enzymatic hydrolysis time of 2 h.Under these conditions,the extraction rate of allicin was 0.046 4 mg/g.As the concentration of allicin increases,its clearance rates for ABTS and DPPH increased,and its reducing power for iron ions also increased.
关键词
葱辣素/葱叶/超声-微波联用法/抗氧化性Key words
Allicin/scallion leaves/ultrasound-microwave combination/antioxidant properties引用本文复制引用
基金项目
山东省蔬菜产业技术体系建设项目(SDAIT-05)
出版年
2024
国家科技期刊平台
NSTL
万方数据