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黑蒜总酚提取及抗氧化活性研究

Shou-ren WANG,Si-sheng LI,Ning-yang LI,Xu-guang QIAO,Xue-wen CHI,Yan-hong BI

Journal of Shandong Agricultural University(Natural Science Edition)（2018）

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Abstract
本文以黑蒜为原料,采用超声辅助提取黑蒜总酚,研究了液料比、提取温度、提取时间对黑蒜总酚提取率的影响,比较了黑蒜和鲜蒜总酚提取物的体外抗氧化活性.结果表明,在超声功率100W,提取溶剂为80％乙醇的条件下,黑蒜总酚提取的最优工艺条件为:提取温度80℃,液料比5:1,提取时间50 min;黑蒜的体外抗氧化活性明显优于鲜蒜,是其10倍左右.
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