含大蒜水萃物抗菌粒子製備條件之探討

Evaluation and Preparation of Antimicrobial Particles from Aqueous Garlic Extract

10.6578/TJACFS.2017.004

劉佳玲(Chia-Ling Liu)；朱妝音(Jhuang-Yin Jhu)

大蒜素 ； 抗菌粒子 ； 製備條件 ； 食品包裝 ； Allicin ； Antimicrobial particles ； Preparation conditions ； Food packaging

臺灣農業化學與食品科學

55卷1期（2017 / 02 / 01）

41 - 48

繁體中文

近年來，受到微生物汙染食品的案例暴增，本研究目的是探討含有揮發性物質Allicin抗菌粒子的製備條 件及在不同溫度條件下的揮發特性，來應用到食品包裝上。實驗利用水萃方式萃取大蒜中抗菌物質Allicin，將Silica gel、Zeolite、Activated carbon三種物理性吸附材料及Gelatin、Gum arabic、β-cyclodextrin、Chitosan四種化學性包覆材料分別當成載體，利用材料的孔洞特性或成膠特性分別吸附或包覆Allicin製備成抗菌粒子，再探討抗菌粒子在不同溫度環境下抗菌粒子中Allicin吸附/包覆量變化。實驗結果顯示水萃液中Allicin濃度為5.45 mg/mL，乾燥方法為真空冷凍乾燥的方式最能保留抗菌粒子中Allicin的吸附/包覆量，在物理性吸附材料中以Silica gel的吸附量最高 (5.77 mg/g)，化學性包覆材料中則為Gelatin的包覆量最高(7.88 mg/g)。Silica gel-Allicin及Gelatin-Allicin抗菌粒子在25℃儲存1天後，Gelatin-Allicin抗菌粒子中的Allicin量下降了68.7%，而Silica gel-Allicin抗菌粒子的Allicin量下降了35%。顯示在25℃室溫下，Gelatin-Allicin抗菌粒子比Silica gel-Allicin抗菌粒子中的Allicin揮發的較快，儲存在38℃高溫後，兩種抗菌粒子有非常快速下降的趨勢，顯示溫度越高，抗菌粒子中的Allicin的揮發速度非常快。實驗證明製備出來的Silica gel-Allicin及Gelatin-Allicin抗菌粒子可以有效釋放抑菌物質，未來可應用到食品包裝上以延長食品的保存期限。

In recent years, due to surging incidents of microbial food contamination, this study is to develop antimicrobial particles containing volatile antimicrobial substance allicin and evaluate their volatile characteristics at different temperature conditions for use in food packaging applications. Antimicrobial substance allicin was firstly produced by water extraction from fresh garlic and incorporated into polymer matrices including three physisorption materials, silica gel, zeolite, and activated carbon and four chemisorption materials, gelatin, gum arabic, β-cyclodextrin and chitosan. Antimicrobial particles were produced through physical reaction and chemical bonding by former porous structure and latter hollow hydrogel-formed character. To further investigate changes of allicin concentrations of prepared antimicrobial particles during adsorption/encapsulation process at different temperature storage conditions. Results showed that the concentration of allicin in aqueous garlic extract was 5.45 mg/mL. The vacuum freeze-drying process retained the highest adsorption/inclusion concentration of allicin, determined to be 5.77 mg/g and 7.88 mg/ g, respectively, in Silica gel-Allicin and Gelatin-Allicin particles among physical and chemical adsorption materials. After 1 day of storage at 25℃, allicin levels decreased by 68.7% in Gelatin-Allicin and 35℃ in Silica gel-Allicin antimicrobial particles, indicating Gelatin-Allicin particles had faster allicin release than Silica gel-Allicin particles at room temperature, while stored at 38℃, both antimicrobial particles had a rapid reduce allicin levels rapidly reduced in, showing increased temperatures accelerated the rate of volatilization of allicin. In conclusion, the antimicrobial particles, Silica gel-Allicin and Gelatin-Allicin, had the effectiveness of antimicrobial effect, which can benefit food packaging by providing an extended shelf life for stored foods.

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