食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
13期
5-8
,共4页
徐艳阳%王乃茹%李科静%胡晓欢%张焕%胡绍峰
徐豔暘%王迺茹%李科靜%鬍曉歡%張煥%鬍紹峰
서염양%왕내여%리과정%호효환%장환%호소봉
大葱%葱辣素%超声辅助提取%正交优化
大蔥%蔥辣素%超聲輔助提取%正交優化
대총%총랄소%초성보조제취%정교우화
green onions%allicin%ultrasound-assisted extraction%orthogonal optimization
为了探究大葱中葱辣素的提取方法，应用单因素和正交试验设计对超声辅助提取葱辣素的工艺条件进行优化研究。结果表明最佳工艺条件是：乙醇体积分数为100%、料液比为1∶35、超声功率为200 W、超声时间为13 min，在此条件下大葱中葱辣素得率为（0.069±0.002） mg/g。
為瞭探究大蔥中蔥辣素的提取方法，應用單因素和正交試驗設計對超聲輔助提取蔥辣素的工藝條件進行優化研究。結果錶明最佳工藝條件是：乙醇體積分數為100%、料液比為1∶35、超聲功率為200 W、超聲時間為13 min，在此條件下大蔥中蔥辣素得率為（0.069±0.002） mg/g。
위료탐구대총중총랄소적제취방법，응용단인소화정교시험설계대초성보조제취총랄소적공예조건진행우화연구。결과표명최가공예조건시：을순체적분수위100%、료액비위1∶35、초성공솔위200 W、초성시간위13 min，재차조건하대총중총랄소득솔위（0.069±0.002） mg/g。
In order to explore extraction technique of allicin from green onion , on the basis of single factor experiments, optimization of ultrasound-assisted extraction process for allicin from green onions by orthogonal design were studied. The results showed that optimum extraction process conditions of allicin from green onion were ethanol concentration of 100%, solid-liquid rate of 1∶35, ultrasonic power of 200 W and ultrasonic time of 13 min. Under these conditions, allicin yield of green onions was (0.069 ± 0.002) mg/g.
