微生物作用对大蒜油生物活性成分的影响.pdfVIP

天然产物研究与开发 Nat Prod Res Dev。2007。19：90-93 文章编号：1001．-6880(2007)Suppl-O090-04 微生物作用对大蒜油生物活性成分的影响 罗 兰h，刘佳佳／ —一 ， ■I—I一 福建卫生职业技术学院药学系，福州350003； 中南大学制药工程系，长沙410083 摘 要：本文研究了微生物作用对大蒜油中的生物活性成分的影响，超临界萃取大蒜油，通过定硫法测定大蒜 素的含量和GC—MS分析发酵大蒜和新鲜大蒜中的生物活性成分与相对含量。通过分析可以看出，发酵大蒜中 的大蒜素含量是新鲜大蒜中的73．7％，但是，主要生物活性成分物质得到保留，且其相对含量略有增加，总的硫 化有机物含量大体不变。通过分析比较得出：大蒜的微生物转化作用减少了大蒜中难闻的气味，保持了大蒜的 药用价值。 关键词：微生物作用；大蒜；大蒜素；GC．MS 中图分类号：R284．2 文献标识码：A crobiological Action on the Bioactive LUO Lan¨ ， LIU Jia-jia Fujian College ofMedical Occupation and Technology，Fuzhou350101，China； 。Department ofPharmaceutical Engineering，Central South University，Changsha 410083，China Abstract：In this paper，the effect of microbiological action on the bioactive components of garlic oil web investigated． The garlic samples were extracted by supercritical CO2 extraction(SFE—CO2)and compared by GC—MS from bioactive components and their relative content aspects．Fermented garlic，in which the allicin content is 73．7 percent of that with— out fermentation，however，keeps the main bioactive compounds the relative contents of which is higher than that of fresh garlic slishtly．The relative contents of total sulfide compositions have no the variety between fermented garlic and fresh garlic．It is clearly showed that fermentation of garlic，which eliminates the pungent smell，makes no difference in the pharmaceutical values． Key words：microbiological action；supereritieal CO2 extraction；alllicin；GC—MS terol levels by inhibiting cholesterol synthesis…．How- Introduction