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摘 要：目的-黑蒜经过超微粉碎和机械粉碎这两种处理方式，通过测定其提取物中多酚含量及抗氧化活性，比较两种粉碎方式对黑蒜抗氧化性的影响，为优化黑蒜提取工艺，最大限度保留其活性成分，发挥其生理功能提供一定的理论依据。方法-对经过超微粉碎的黑蒜粉末进行宏观观察和电镜扫描，并进行粒度大小分布分析；然后分别以黑蒜超微粉体（超微组）和机械粉体（机械组）为原料制备黑蒜提取物，采用福林酚法测定其多酚含量，并通过测定DPPH自由基清除率和还原能力来衡量其抗氧化性优良。结果-超微组的黑蒜提取物中多酚含量、DPPH自由基清除率、还原能力均明显高于机械组。结论-经过超微粉碎处理的黑蒜，其提取物中多酚含量、抗氧化性均优于机械粉碎处理方式，这对黑蒜提取工艺优化具有一定的参考价值。67607
毕业论文关键字：黑蒜，超微粉碎，抗氧化性，多酚
Abstract：Objective- It provided a theoretical basis for black garlic to optimize it extraction process , to maximize the retention of its active ingredient, and to play its physiological function by measuring the extract polyphenol content and antioxidant activity, and comparing the effect of oxidation resistance with ultrafine grinding and mechanical crushing these two approaches.Methods- It needed to be SEM and analyzed the particle size distribution for after ultrafine grinding of black garlic powder ; then the preparation of black garlic extract were separately black garlic superfine powder (ultrafine-group) and mechanical powder (mechanical-group) as raw material. After that the polyphenol content was determined using the Lowry method, and the DPPH radical scavenging and reducing ability was measured to assess its oxidation resistance. Result- Black garlic extract ultrafine group of polyphenol content, DPPH radical scavenging, reducing power were significantly higher than the mechanical group. Conclusion- Black garlic after ultrafine grinding process, the extract of polyphenol content, antioxidant activity are superior to mechanical pulverization, which has a certain reference value for black garlic extraction process optimization.
Keywords：black garlic, ultrafine grinding, antioxidant, polyphenol
目 录
1.1大蒜的主要活性成分及保健功能 4
1.2黑蒜的主要化学成分 4
1.3黑蒜的主要生理功能 6
1.4超微粉碎技术 7
1.4.1 超微粉碎技术的概念及分类 7
1.4.2 超微粉体的理化特性 7
1.4.3 超微粉碎技术的优点 7
2 材料与方法 7
2.1材料 7
2.1.1 实验材料 7
2.1.2 实验主要试剂 8
2.1.3 实验主要仪器 8
2.2方法 8
2.2.1不同浓度的乙醇提取黑蒜粉末 8
2.2.2黑蒜提取物的制备 8
2.2.3多酚含量的测定 8
3 结果与分析 9
3.1经超微粉碎加工的黑蒜粉末宏观和微观观察以及粒度分布分析 9
3.2用不同浓度乙醇提取超微粉碎和机械粉碎的黑蒜粉末的多酚含量测定及比较 12
3.4比较不同粉碎方式的黑蒜提取物还原Fe3+的能力