粮食与油脂

采用超声波辅助复合酶(纤维素酶和果胶酶质量比1∶1)提取苦藠中的藠头素。以藠头素得率为指标，在单因素试验的基础上通过正交试验优化提取工艺，并研究其抗氧化活性。结果表明：最佳提取工艺条件为复合酶添加量0.004 g、酶解时间40 min、酶解温度40℃、料液比1∶5(g/mL)、乙醇体积分数90%、超声时间40 min、超声功率50 W。在此条件下藠头素得率为1.74%。抗氧化试验表明，苦藠中的藠头素具有较好的抗氧化活性。

The allicin was extracted from Alliium chinense G.Don by ultrasonic assisted complex enzyme(the mass ratio of cellulase to pectinase 1 ∶1), Using the yield of allicin as an indicator, the extraction process was optimized through orthogonal experiment based on single factor experiment, and its antioxidant activity was studied. The results showed that the optimal extraction conditions were complex enzyme addition 0.004 g, enzymatic hydrolysis time 40 min, enzymatic hydrolysis temperature 40 ℃, solid-liquid ratio 1 ∶5(g/mL), ethanol volume fraction 90 %, ultrasound time 40 min, ultrasonic power 50 W. Under these conditions, the yield of allicin was 1.74 %. The antioxidant test showed that the allicin of Alliium chinense G.Don had good antioxidant activity.