黒ニンニク抽出粉末の抽出方法は何ですか?

Garlic is warm in nature and pungent in taste. It is the underground bulb of the lily family, Allium spp., and originated in Central Asia and the Mediterranean region. It is currently used as a condiment in people&#日常的な食物39;sした。『本草綱目』によると、ニンニクは五臓六臓の円滑な流れを促し、体中の通路を妨げないようにし、寒さと湿気を取り除き、悪を追い出し、腫れと膿瘍を分散させ、蓄積された肉と食べ物を消化することができる。黒ニンニク(black garlic)は、ニンニクから作られる深加工食品である。ニンニクを温度60 ~ 90°c、湿度70 ~ 90%で処理して褐変させる[1]。

Fermented black garlic retains the original garlic flavor辛味を取り除きました。黒ニンニクは甘くて酸っぱい、柔らかくて歯ごたえがあり、ほとんどの消費者に愛されています。黒ニンニクは、抗酸化特性を高め、免疫システムを強化し、高血圧と心血管疾患を予防し、優れた殺菌、抗炎症、抗老化、抗がん、抗腫瘍効果を持っています[2]。黒ニンニクポリフェノールは、フリーラジカル、抗酸化、アンチエイジングを除去する効果があります。黒ニンニクのポリフェノール含有量は、ニンニクのポリフェノール含有量の数倍であり、ポリフェノール含有量の増加は抗酸化能に正比例することが実験で示されている[3]。黒ニンニクには多くのポリフェノール化合物が含まれており、中でもフラボノイド、フェノール酸、タンニンが最も重要である。黒ニンニクのポリフェノールを効率的かつ安全に抽出するための多くの高度な方法が開発され、応用されている。実験的抽出法として、黒ニンニクポリフェノールの酸性化エタノール溶液抽出法、マイクロ波を用いた抽出法、黒ニンニクポリフェノールの複雑な酵素抽出法の反応面最適化法、超臨界流体抽出法がある[3-5]。

At present, the awareness of black garlic in China is not very high, and there is a need to raise people&#より多くの人々が利益を得ることができるように黒ニンニクの39の意識。近年、多くの植物ポリフェノールの抽出法が応用されているが、その多くは試行段階にあり、黒ニンニクポリフェノールの抽出も例外ではない。関係者は引き続き実験を重ね、新たな抽出・分離技術の開発や抽出速度の向上を図る必要があります。

1黒ニンニクの効能と効果

1.1抗酸化とアンチエイジング効果

Studies have found that fresh garlic that has been processed to form black garlic has an antioxidant capacity that is about 13 times higher than that of fresh garlic[6]. This is especially the case with black garlic polyphenol biscuits, where the antioxidant capacity is even more prominent. This is because the fermentation process of black garlic produces antioxidant substances such as polyphenols, which have a very significant effect on improving the antioxidant properties[7].

Polyphenols can protect cell components from oxidative damage caused by excessive production of free radicals[8], remove free radicals in the body, rejuvenate human cells, and prevent ultraviolet rays from destroying the synthesis of collagen, thereby delaying the aging of cells and appearance [9]. のprinciple of the 1,1-diphenyl-2-trinitrobenzene hydrazone (DPPH) method is to directly measure the free radicals produced by lipid oxidation [10-11]. Cao Weiwei et al. [12] found using the DPPH radical test that both the total phenol content and the DPPH radical scavenging capacity of the optimal formula of black garlic polyphenol biscuits were significantly better than those of the blank sample. The optimal addition of black garlic total phenol was (0.73 ± 0.02) mg/g, and the optimal DPPH scavenging capacity was (297.14 ± 1.79) ug/g.

120抗がん効果

Black garlic has a certain anti-cancer effect because it contains S-allylcysteine (SAC) and S-allylmercapto-cysteine, which can block the synthesis pathway of nitrosamines and thus inhibit the growth of cancer cells. In addition, black garlic also contains trace elements that can inhibit the growth of cancer cells, such as germanium, which can inhibit the growth of carcinogens such as nitrosamines[13].

1.3肝臓保護

The liver is an important organ for human metabolism. However, modern people often stay up late, causing the liver to work overtime, which is harmful to the liver. Since black garlic has strong antioxidant properties, it can inhibit the damage caused by lipid peroxidase to the membrane structure of liver cells, ultimately protecting the liver. Studies have found that allicin in black garlic contains a variety of components, such as alliin, S-allylcysteine, S-methylthiocysteine, etc., which can have hepatotoxic activity. Black garlic contains methionine, which helps break down fat, and has a preventive effect on liver diseases such as acute and chronic hepatitis. In addition, the branched-chain amino acids in black garlic, such as asparagine and alanine, also have a significant effect on liver failure and other conditions [14].

1.4血圧、血中脂質、血糖値を調節する

Many elderly people suffer from hypertension, hyperglycemia and hyperlipidemia, which can lead to a series of diseases. Black garlic has a certain effect on lowering blood pressure, blood lipids and blood sugar. The combination of active oxygen and harmful cholesterol in the blood can be inhibited by the allicin in black garlic, thereby reducing serum cholesterol and triglycerides [9]. Black garlic is rich in S-allylcysteine and S-methylthiocysteine, which have a certain effect on glycogen synthesis in the liver and protect the islets of Langerhans from damage, thus lowering blood sugar [15].

2黒ニンニクポリフェノールの抽出工程

At present, there are various extraction techniques for the polyphenols in black garlic, mainly including solvent extraction, microwave-assisted extraction, ultrasonic-assisted extraction, etc.[3]. The purification methods mainly include conventional column chromatography, HPLC semi-preparative chromatography and high-speed countercurrent chromatography, etc.[16]. Different extraction methods have different advantages and disadvantages, and the yield and purity of black garlic polyphenol extracts also vary.

2.1溶媒抽出法

The solvent extraction method is a commonly used extraction technique. The principle of this technique is to take advantage of the fact that polyphenols are easily soluble in water, ethanol, methanol, ether, and ethyl acetate, but insoluble in chloroform, and to extract polyphenols from the mixture. The method is to put black garlic in the solvent. Due to the action of black garlic, such as diffusion and osmosis, the organic solvent can enter the cells. Commonly used extraction agents are methanol and ethanol. Ethyl acetate is commonly used for separating and purifying the extractant, and AB-8 type macroporous resin is commonly used as the adsorbent [17]. The operation is characterized by continuity, speed, and a relatively short production cycle; it causes less damage to heat-sensitive substances; and the solvent has a large concentration multiple and high purity when used in multi-stage extraction. Due to the large amount of organic solvent used and the use of toxic chloroform, there is a risk of chloroform residue, which places high demands on equipment and safety and requires various fire and explosion prevention measures.

2.2超音波補助抽出法

The most common method is to use ultrasound to assist in the extraction of polyphenols from black garlic. This method increases the molecular movement rate of the substance and enhances its penetrating power. The cavitation, mechanical and thermal effects of other ultrasound waves are used to achieve the extraction of the sample' s。超音波抽出技術は、高効率、高速、低温、広い適応性という特徴を持っています。抽出後の不純物が少なく、有効成分を容易に分離精製することができます。また、この技術は比較的操作が簡単で、機器の維持管理に役立ちます。一方、超音波や光波発生装置は比較的高価であり、工業生産コストも比較的高い[17]。また、黒ニンニクのポリフェノール抽出速度は、エタノールの体積分率、液対材料比、抽出時間、超音波周波数によって変化する。これらの要因のうち、エタノールの体積分率は比較的小さく、液-材料比は大きくなく、超音波周波数が最も重要な要因である[4]。

2.3超臨界抽出技術

Supercritical extraction technology affects the solubility of supercritical fluids by controlling pressure and temperature and using the relationship between the solubility and density of supercritical fluids. In the supercritical state, components with different polarities and relative molecular mass sizes are selectively extracted in one go by using supercritical fluids to come into contact with the substances to be separated [18]. Supercritical extraction technology is characterized by high extraction efficiency, high yield, low pollution, simple process flow, easy operation, short production cycle, and reduced manpower requirements.

It is an ideal technology for extracting natural medicines and has a wide range of applications. This technology has certain shortcomings in practical applications, the biggest of which is the high requirements for equipment. There are also other less obvious problems in the specific operation process, which increase the operational resistance, increase the cost of the experiment, and increase the requirements for the operator [19-20]. In the field of food, the main solvent used for food processing is carbon dioxide. Due to the inherent properties of carbon dioxide, it reaches a supercritical state at relatively low temperatures and pressures. Carbon dioxide also has the advantages of being safe, environmentally friendly, and inexpensive. Supercritical carbon dioxide is also very safe to handle. The amount of carbon dioxide in the food after processing is very low and can be easily removed, which reduces waste and protects the environment [21].

3食品分野における研究の進展

In modern food development, black garlic has gradually entered the field of view of ordinary people as a functional foodそして、さまざまな製品と組み合わせて、さまざまな食べ方を生み出すことができる。これらのうち、グミキャンディー、黒ガーリックソース、黒ガーリック麺、黒ガーリック発酵ワイン、黒ガーリックポリフェノールビスケットなどは、機能性食品として黒ガーリックの比較的一般的な用途である。グミキャンディーの生産において、黒ガーリックポリフェノールの添加は、フリーラジカルを効果的に除去し、老化を遅らせ、多くの栄養素を強化することができます。ワインの生産において、ニンニクに含まれる硫化物は辛味があり、主にアリシンが消化管粘膜を刺激し、下痢、血管拡張、血圧上昇を引き起こす。黒ガーリックワインは通常のガーリックワインよりもマイルドであり、腸を刺激しない。

After fermentation, black garlic has more active ingredients。zhu bingqiaoらはマウスを用いた実験で、黒ニンニク製品を与えることで血液と肝臓のマロンジアルデヒド濃度を低下させ、抗酸化酵素の活性を高めることを明らかにした[22]。黒ニンニク粉末を含む食品を摂取すると、体内のコレステロール合成に顕著な抑制効果があり、それによって代謝に影響を与えることがわかっています。したがって、黒ニンニクは脳血管疾患に対して有意な予防効果を有する[23]。がん細胞に対する黒ニンニクの成長阻害効果は、含まれるゲルマニウムと関連しており、ニトロソアミンの産生と蓄積を防ぐ。さらに、黒ニンニクのアリシンは、腫瘍細胞の透過性を高め、細胞膜と核に損傷を与え、細胞の内容物を流出させることによって、腫瘍細胞の死を促進する[24]。損傷した肝臓と腎臓をマウスに与えたところ、黒ニンニクには体重を減らし、血中脂質を下げ、肝臓と腎臓を保護する効果があることがわかった[25]。また、黒ニンニクのアミノ酸、ビタミンc、および微量元素亜鉛は、すべての体を改善することができます'の免疫機能[15]。ニンニクと比較して、黒ニンニクはワインを作るのにはるかに良い効果を持っています。

新鮮なニンニクよりもblack garlic has higher nutritional value and greatly enhanced functional effects. However, black garlic is not yet well known to the public, and there is a lack of a market for it. In addition, black garlic has a long production cycle, low yield, high price, and difficulty in controlling product quality, which has led to poor sales. Most of the black garlic on the market is ready to eat, and most black garlic-related processed products are primary products. Deeply processed products are relatively simple and cannot meet people' s必要。そのため、黒ニンニク関連の深加工製品の開発が最優先課題となっている。黒ニンニク食品は良い開発の見通しを持っています。現在の市場状況から判断すると、黒ニンニクはラバニンニク、シュガーガーリック、ガーリックペーストなどの他のニンニク品種に比べて一般的ではないため、普及していない一因となっている。第二に、黒ニンニクの製品タイプはほとんどが小さなパッケージであり、袋詰めまたは缶詰製品がより大きな市場シェアを占めています。黒ニンニクは新しい資源食品として、その豊富な栄養価と健康効果が国民の共感を得るには、まだまだ道のりが長い。市場の状況を十分に理解した上で、科学的なマーケティング戦略と政策を組み合わせることは、黒ニンニク製品が市場を迅速に獲得するための重要な方法であり、それを促進し、実践する価値があります。

を通じてbiological fermentation technology, researchers have produced garlic into a health food that is convenient to carry with you and has significant value for human health. Zhou Guangyong et al. [26] conducted a large number of studies on the changes in various components of fresh garlic and black garlic. The results showed that the main components in black garlic, such as sugars, total acids and free radical scavenging capacity, were enhanced, while the moisture content of garlic was reduced and the volatile substances (such as organic sulfides) were relatively reduced. In addition, the study also found that the ethanol extract contained in black garlic has a certain anti-aging effect. Other studies have also shown that black garlic is rich in a variety of amino acids, organic sulfides, vitamins and other substances [27]. Zhang Xin et al. [28] compared the effects of extracts from black garlic and fresh garlic on cellular immune function and found that, relative to fresh garlic extract, black garlic extract had a more pronounced effect on inducing Th1/Th17-type cellular immune responses and stronger killing activity of NK cells. Black garlic extract has been shown to play a key role in antibacterial and antitumor effects, and to promote the body&#強力なth1型免疫応答を生成する39の能力。

According to incomplete statistics, there are currently relatively few related 食品 made from black garlic. Among these, black garlic polyphenol biscuits are one type of product that have already appeared on the market. These biscuits are marketed on the basis of their ability to ensure the original nutritional composition of black garlic, and to provide antioxidant, anti-aging, and free radical scavenging properties. At present, there have been some studies on black garlic compound drinks. For example, Guo Jinting et al. [29] studied a drink called black ginseng and black garlic, with additives such as citric acid, oligofructose, and white sugar. The finished product has a prominent aroma of black ginseng and black garlic, a moderately sweet and sour taste, and good product stability. Dong Yan et al. [30] brewed a black garlic vinegar. Yuan Lei et al. [31] developed a black garlic flavored beer, and the optimal process conditions were fermentation with M4 yeast, and adding 5% black garlic during the main fermentation period, at which time the beer had the best flavor.

4結論

In recent years, research on the extraction technology of plant polyphenols has increased year by year. The polyphenols currently found in China are mainly plant polyphenols, which are widely available in a wide variety of sources. Their scope of application is mainly focused on medicine, food additives, daily cosmetics, agriculture, etc. Black garlic polyphenols are natural compounds with biological activity, and it is of great significance to optimize the process of extracting polyphenols from black garlic. Black garlic polyphenols have important physiological functions, such as anti-oxidation, scavenging free radicals, relieving constipation, etc., which have a positive effect on human health and have attracted widespread attention. Modern technology adds polyphenol extracts to foods to make a variety of healthy foods that are popular with the public. It can be seen that functional foods made with black garlic polyphenols as an auxiliary ingredient have even broader development prospects. Currently, the extraction of black garlic polyphenols is looking for high-tech methods to improve the extraction rate of black garlic polyphenols, conduct in-depth research on its biological activity, expand the market for black garlic deep-processing products, and in the future, black garlic polyphenols will also play a role in more fields.

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