(食品质量和 与安全研讨会)Isolation, purification and identification of antioxidants in an aqueous aged garlic extract.ppt

“ ” Isolation, purification and identification of antioxidants in an aqueous aged garlic extract PPT模板下载：/moban/ 行业PPT模板：/hangye/ 节日PPT模板：/jieri/ PPT素材下载：/sucai/ PPT背景图片：/beijing/ PPT图表下载：/tubiao/ 优秀PPT下载：/xiazai/ PPT教程： /powerpoint/ Word教程： /word/ Excel教程：/excel/ 资料下载：/ziliao/ PPT课件下载：/kejian/ 范文下载：/fanwen/ 试卷下载：/shiti/ 教案下载：/jiaoan/ Tianjin University of science technology Wang Xiaomin 1. Background What is AGE? Aged garlic extract (AGE) is a commercial garlic product manufactured by soaking sliced fresh garlic in aqueous ethanol and maturing the extract for up to 10 or 20 months at room temperature. 1. Background The problems of commercial AGE 2. The main content of our research 3. Results and discussion 3.1 An aqueous AGE A novel production process of AGE was established by soaking sliced garlic in water for only 20 days at room temperature. The aqueous AGE contained the well-known organosulfur compound S-allylcysteine （SAC） in the concentration of 1.8 g/kg dry weight.  3. Results and discussion 3.3.1 The aqueous AGE was dissolved in distilled water and extracted with petroleum ether, ethyl acetate and n-butanol, successively. 3.3.2 The antioxidant activity of these fractions were analyzed by ABTS assay, DPPH assay as well as FRAP assay.  3. Results and discussion The antioxidant activities of these fractions were in the order of ethyl acetate fraction n-butanol fraction petroleum ether fraction water fraction. Fig. 1 The ABTS radical scavenging rates (A), DPPH radical scavenging rates (B) and the FRAP values (C) of extracted fractions A B C 3. Results and discussion 3.3.3 The ethyl acetate fraction showed the highest antioxidant activity in all the three antioxidant assays, but its yield was much less enough to be separated further, hence GC–MS analysis was conducted to obtain its ingredient information. Fig. 2 The total ion chromatography of ethyl a