【作者】 韩月峰；

【导师】 张声华；

【作者基本信息】 华中农业大学 ， 食品科学， 2007， 硕士

【摘要】 大蒜为百合科葱属植物蒜(Album sativum L．)的鳞茎，多年生草本植物。它既是人们喜欢的食品，又是一种历史悠久、广泛用于治疗各种疾病的药用植物，有“天然保健食品”之称。大蒜中具有药理作用的物质主要是大蒜有机硫化物。传统提取大蒜有机硫化物的方法主要是水蒸汽蒸馏法，但该方法提取的大蒜有机硫化物存在纯度低、气味差、颜色深、生物活性低等缺点。本文以金乡大蒜为原料，采用乙醇提取，同时蒸馏萃取和大孔树脂吸附等方法提取大蒜中有机硫化物，探讨了影响有机硫化物提取得率的相关因素；采用气相色谱—质谱法分析并比较了以上三种提取物的成分组成；采用滤纸片法研究了大蒜有机硫化物的抑菌性能；采用热风干燥法干制蒜片，考察了温度和切片厚度对蒜片中DATS(二烯炳基三硫)含量的影响。主要研究结果如下：1．乙醇提取大蒜有机硫化物工艺的研究研究了乙醇浓度、蒜氨蒜酶反应时间、温度、料液比、浸提次数等因素对提取效果的影响，通过正交试验确定了最佳提取工艺参数。结果表明：乙醇浓度70％，酶反应时间2h，温度50℃，料液比1∶7(w／v)，浸提3次为最佳提取工艺参数，大蒜有机硫化物的提取得率为2.01mg／g。2．乙醇提取大蒜有机硫化物的组分分析采用乙醚萃取乙醇粗提物中大蒜有机硫化物，用气相色谱—质谱法分析了其成分组成。结果表明：该提取物主要由含硫有机酸、醇、酯、酮、烷烃和烯烃类等物质组成。其中2-乙烯基-[4H]-1，3-二噻烯含量为30.42％，3-乙烯基-[4H]-1，2-二噻烯的含量为25.38％。3．同时蒸馏萃取法提取大蒜有机硫化物的组分分析用气相色谱—质谱法分析了同时蒸馏萃取法提取所得大蒜有机硫化物。结果表明：该方法所得大蒜有机硫化物的主要成份是硫醚类化合物、含硫酯类化合物，含硫烷烃类化合物。其中二烯丙基二硫的含量为28.28％，噻烯类化合物的含量为1.48％。4．大孔树脂吸附大蒜有机硫化物的研究研究了pH值和澄清剂对大蒜粗提液澄清效果的影响；考察三种大孔树脂的吸附量和洗脱率；研究了影响HF大孔树脂吸附及洗脱性能的因素并用气相色谱—质谱法分析其提取物的成分组成。结果表明：蒜液pH=4，壳聚糖添加量0.02％，明胶添加量0.01％，皂土添加量0.01％，为大蒜粗提液澄清最佳条件；HF大孔树脂吸附大蒜有机硫化物的最佳条件为：蒜液pH=4.0，吸附温度35℃，柱流速5BV／h，95％乙醇洗脱；该提取物的主要成分是含硫酯类、硫醚类、含硫烯烃类化合物，其中3-乙烯基-[4H]-1，2-二噻烯含量为17.66％，2-乙烯基-[4H]-1，3-二噻烯含量为25.93％。5．大蒜有机硫化物抑菌性能的研究采用滤纸片法研究了大蒜有机硫化物对枯草芽孢杆菌、金黄色葡萄球菌和啤酒酵母菌的抑菌试验，结果表明：三种提取物均有一定的抑菌性能，且存在剂量效应关系。大孔树脂提取物抑菌性能最强，乙醇提取物次之，同时蒸馏提取物较弱。6．热风干燥工艺对蒜片成分影响的研究采用热风干燥法干制蒜片，考察了温度和切片厚度对蒜片中DATS(二烯炳基三硫)含量的影响，并用气相色谱—质谱法分析蒜片中有机硫化物成分。结果表明：干燥温度55℃，切片厚度3 mm，为蒜片最佳干燥工艺参数。蒜片中含有64种含硫化合物，其中40种为杂环衍生物。更多还原

【Abstract】 Garlic is the bulb of Allium sativum L, it is a perennial herb which is cultivated worldwide. It not only is a common food, also it is good medicine has a long reputation in folk medicine and mythology for its health giving properties. It is called the nature functional food.Garlic organic sulfur compounds are the most important functional factors in garlic. Traditionally, garlic organic sulfur compounds are extracted by distillation, but the extraction has much deficiency, such as low purity, off odor, deep color and low biological activity.In the paper, garlic organic sulfur compounds were extracted by ethyl alcohol, simultaneous distillation, and macroporous resins. The effects of different processing conditions were studied; GC-MS was used to analyze the components of three products; The antimicrobial activity of three extraction was tested using the agar disc diffusion method; effects of hot-air drying on components of garlic slice was studied, different slice thickness and drying temperature were investigated on the yield of DATS. The results were summarized as follows:1. Study on the extraction of garlic organic sulfur with ethyl alcohol The influence of alcohol concentration, enzymatic time, extracting temperature, ratio of solid to liquid, extracting times were tested in this experiment. On basis of single-factor experiments, the optimum extracting technology with orthogonal design was obtained. Results: alcohol concentration70%, enzymatic time 2h, ratio of solid to liquidl:7, extracting Temperature 50℃, extracting for 3 times. The extraction rate was 2.01mg/g.2. Characterization analysis of garlic organic sulfur components extracted by ethyl alcoholGarlic organic sulfur components were extracted by ether from garlic crude extract, GC-MS was used to characterize the product. The results showed that: the major components were sulfur-containing acid, alcohol, ester, ketone, alkyl, and alkene. The relative content of 2-Vinyl-[4H]-1,3-dithiene was 30.42%, and the relative content of 3-Vinyl-[4H]-1,2-dithiene was 25.38%。3. Characterization analysis of garlic organic sulfur components extracted by simultaneous distillationGC-MS was used to characterize garlic organic sulfur components extracted by simultaneous distillation, the results showed that: the major components were sulfur-containing ether, ester, alkyl. The relative content of diallyl disulfur was 28.28%, and the relative content of dithiene was 1.48%。4. Study on the extraction of garlic organic sulfur with macroporous resinTo study the influencing of different pH values and clarifiers on clarifying garlic prude extract; three macroporous resins were tested by adsorption capacity and desorption rate;the influencing factors on adsorption and desorption ability of HF macroporous resins were studied, and the garlic organic sulfur components extracted by macroporous resin were characterized by GC-MS. The results showed that: when the pH value of garlic crude extract was at 4, the dose level of chitosan, glutin and bentonite were 0.02%, 0.01%, 0.01%, the extract had the best clarification effect; the optimization of extraction conditions were: the PH value of garlic extract was at 4, adsorption temperature was 35℃, flow rat was 5BV/h, concentration rate of ethyl alcohol was 95%; the major of the extract were sulfur-containing ester, ether, alkene, the content of diallyl disulfur was 28.28%, and the content of dithiene was 1.48%。5. Study on the antimicrobial activities of garlic organic sulfur componentsFilter paper methods were adopted to test the antimicrobial activity of garlic organic sulfur components against Bacillus subtills, Staphylococcus aurus, and Beer saccharomycete biomass. The results showed that: the three products all have the high inhibitory activity; The antimicrobial activities of ethyl alcohol extract is better than that of macroporous resin extract, and that of simultaneous distillation extract is weakest.6. Effects of hot-air drying on components of garlic sliceHot-air drying was adopted to study different slice thickness and drying temperature on the yield of diallyl trisulfur and GC-MS was used to characterize the components of garlic slice. The results showed that: the optimum process was that the 3cm slice thickness was dried at temperature of 55℃. 64 compounds were identified and which of 40 compounds were heterocyclic derivatives。更多还原