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

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/ * * “ ” 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.  3.2 Compared with the commercial AGE Commercial AGE Aqueous AGE Aqueous ethanol Aqueous 10 or 20 months 20 days Extract solvent Production cost Production period High Low 1.6-2.4 g/kg 1.8 g/kg The content of SAC 3. Results and discussion 3.3 Investigated the antioxidants in the aqueous AGE 3. Results and discussion Compound 3 extracted Aqueous AGE GC/MS D101 Compound 4 Compound 2 Water Fr. 10% ethanol Fr. Compound 1 n-butanol Fr. Ethyl acetate Fr. Petroleum ether Fr. Water Fr. 30% ethanol Fr. 60% ethanol Fr. 95% ethanol Fr. Semi-Preparative HPLC Compound 5 3. Results