老蒜提取物萃取部位的抑菌活性及成分分析.pdfVIP

现代食品科技 Modern Food Science and Technology 2015, Vol.31, No.1 老蒜提取物萃取部位的抑菌活性及成分分析 王小敏，张民，杨钰昆 （天津科技大学食品工程与生物技术学院，天津 300457） 摘要：本实验将大蒜切片后于室温下浸泡于 10%乙醇水溶液或者蒸馏水一段时间，得到老蒜提取物样品一和样品二；依次用石 油醚、乙酸乙酯、正丁醇对样品一和样品二进行萃取，得到不同极性的萃取部位，以多种细菌、霉菌、放线菌为供试菌进行抑菌圈实 验，研究各个萃取部位的抑菌活性。实验结果表明石油醚层和乙酸乙酯层表现出了较强的抑菌活性，正丁醇层抑菌活性较弱，水层没 有抑菌活性。选取抑菌活性较强的石油醚层和乙酸乙酯层进行了气质联用分析，样品一石油醚层中含有的多种具有二硫键的化合物可 能使其具有较强的抑菌活性，而且样品一和样品二的石油醚层和乙酸乙酯层均鉴定出多种酚类物质和有机酸，对其抑菌活性可能有一 定的贡献。老蒜提取物样品一、样品二的功能成分存在的差异导致了其抑菌活性的不同。 关键词：老蒜提取物；抑菌活性；气质联用；化学成分 文章篇号：1673-9078(2015)1-65-70 DOI: 10.13982/j.mfst.1673-9078.2015.1.013 Antimicrobial Activities and Component Analysis of Solvent Extracts from Aged Garlic Extract WANG Xiao-min, ZHANG Min, YANG Yu-kun (College of Food Science and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China) Abstract: Two kinds of aged garlic extracts (AGEs) namely AGE-1 and AGE-2 were prepared by soaking fresh garlic slices in a solution of 10% ethanol and distilled water, respectively, for a certain period, at room temperature. Subsequently, AGE-1 and AGE-2 were sequentially extracted with petroleum ether, ethyl acetate, and n-butanol to yield fractions with different polarities. Inhibition zone tests were employed to study the antimicrobial activities of these fractions against multiple bacteria, mold fungi, and actinomycetes. The results showed that the petroleum ether and ethyl acetate fractions exhibited high antimicrobial activities, the n -butanol fraction showed low antimicrobial activity , and the water fraction exhibited no antimicrobial activity . Gas chromatography-mass spectrometry (GC-MS) was used to analyze the petroleum ether and ethyl acetate fractions w