第 35 卷第 2 期 Vol. 35 No. 2 2005 年 4 月 Apr 2005

所属栏目：其它 从紫皮大蒜萃余物中提取SOD

邹芝芳; 刘佳佳(湖南大学衡阳分校; 中南大学化学化工学院; 湖南衡阳; 湖南长沙)

摘　要：通过对紫皮大蒜中优先提取SOD与超临界CO2萃取蒜油后提取SOD的对比研究,实验结果表明,从紫皮大蒜萃余物中提取的SOD相对于优先从新鲜紫皮大蒜中提取的SOD活力相差不到10%。说明紫皮大蒜萃余物仍有很大的利用价值。

关键词：大蒜; SOD; 萃余物; 对比研究

中图分类号：TS255　　文献标识码：A　　文章编号：1009-9212(2005)02-0069-02

Abstracting SOD from purple-cover Garlic after Extracting Garlic Oil by Supercritical Carbon Dioxide

ZOU Zhi-fang; LIU Ja-ja（1.Hunan University Hengyang Branch; Hengyang 421101; China; 2. College of Chemistry and Chemical Engineering; Central South University; Changsha 410083; China）

Abstract：Through the contrastive experiment of abstracting SOD from purple-cover garlic preferentially and abstracting SOD after extracting garlic oil by supercritical carbon dioxide were researched, the result shows that, the difference of the activity between both of them is less 10%, which explains that the residue is still of great value

Key words：garlic; SOD; residue; contrastive study

收稿日期：2004-12-03

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