大蒜渣中多酚物质的提取研究

目的]对大蒜渣中的多酚物质进行提取研究,以提高大蒜的资源利用率.方法]以大蒜渣为材料,对其中的多酚类物质进行提取,在单因素试验的基础上,对溶剂浓度、提取温度、时间、料液比4个单因素进行正交试验,并采用酒石酸亚铁分光光度法测定了总酚含量.结果]试验表明,大蒜渣中多酚物质提取的适宜工艺条件为乙醇浓度65％,温度50℃,时间70 min,料液比1∶20g/m1,该类大蒜渣多酚粗提液具有一定的还原能力,为一类有开发价值的天然产物.结论]研究可为促进大蒜渣中活性成分的开发利用和大蒜深加工技术的应用,提升大蒜的资源利用率、加大农副产品综合利用研究提供参考.

Study on Extraction of Polyphenols from the Garlic Residues

Objective ] To extract and study polyphenol substance from the garlic residues, improve utilization rate of garlic resources. Method] With garlic residue as material, polyphenol substance was extracted. On the basis of single factor test, the orthogonal tests were carried out based on single factors including concentration of ethanol, extracting temperature, time and solid-liquid ratio. Total polyphenol substance were determined by the ferrous tartrate spectrophotometry. Result] The results indicated that the optimum extracting condition as follows, ethanol 65%, temperature 50 ℃, extraction time of 70 rain, solid-liquid ratio 1：20 g/ml. The results also showed that the polyphenolic extract has the deoxidizing ability, and is a promising natural antioxidant. Conclusion] The study can provide reference for promoting development and utilization of active ingredients in garlic residue , application of garlic deep processing technique, improving utilization rate of garlic resources, strengthening comprehensive utilization of agricultural by-product.