响应面分析法优化大蒜蒜氨酸提取工艺

以新鲜大蒜为原料,微波灭酶后,通过乙酸乙酯打浆除去大蒜中脂溶性成分,以蒸馏水为提取液,采用响应面法研究料液比、提取温度、提取时间对蒜氨酸提取率的影响。结果表明回归模型能较好的预测各因素与响应值之间的关系,所优化的最佳工艺为:料液比为1∶5,提取温度为32℃,提取时间为70 min。此时蒜氨酸的提取率为92.85±0.63%。

Optimization of Extraction Technology of Alliin from Allium sativum L. by Response Surface Methodology

Alliinase in Allium sativum L.was passivated by microwave.Alliin was extracted from Allium sativum L.by water.Fat-soluble components were removed by ethyl acetate before the extraction in order to simplify the following separation.The optimal extraction technology including solid-liquid ratio,extraction temperature,and extraction time were studied using response surface methodology(RSM).The results showed that the regression model generated could accurately predict the relationship between the factors and responses.The optimal extraction conditions are described as follow:solid-liquid ratio 1∶5,temperature 32 ℃,time 70 min.Under such conditions,the extraction efficiency is 92.85±0.63%.