中国果菜2024，Vol.44Issue(6)：16-20,26,6.DOI:10.19590/j.cnki.1008-1038.2024.06.004
葱叶中葱辣素的提取及体外抗氧化活性研究
Extraction and in Vitro Antioxidant Analysis of Allicin from Scallion Leaves
摘要
Abstract
This article used scallion leaves from Zhangqiu area as raw materials,ethanol as solvent,and used ultrasonic-microwave combined method to extract allicin.The extraction process of scallion extract was optimized by orthogonal design,and its antioxidant properties were determined.The results showed that the optimal extraction process for allicin was ultrasound power of 100 W,microwave power of 200 W,cellulase addition of 0.5%,and enzymatic hydrolysis time of 2 h.Under these conditions,the extraction rate of allicin was 0.046 4 mg/g.As the concentration of allicin increases,its clearance rates for ABTS and DPPH increased,and its reducing power for iron ions also increased.关键词
葱辣素/葱叶/超声-微波联用法/抗氧化性Key words
Allicin/scallion leaves/ultrasound-microwave combination/antioxidant properties分类
轻工纺织引用本文复制引用
李贺,王春艳,孙丽娟,李丹,陈庆敏,回学宽..葱叶中葱辣素的提取及体外抗氧化活性研究[J].中国果菜,2024,44(6):16-20,26,6.基金项目
山东省蔬菜产业技术体系(SDAIT-05) （SDAIT-05）
