本文是对新开发的大蒜品种NARC-G1的超声辅助提取优化和有价值成分表征的综合研究。采用响应面法优化提取时间,溶剂固体比和提取温度,对于最佳总酚含量(TPC),DPPH自由基清除活性,α-淀粉酶抑制,和α-葡萄糖苷酶抑制。在优化条件下(提取时间23min,温度60°C,和39:1的溶剂与溶质之比)的最佳TPC(13.76mgGAE/g),DPPH自由基清除活性(62.76%),α-淀粉酶抑制(71.43%),获得α-葡萄糖苷酶抑制(79.43%)。在所选响应的实际值和预测值之间观察到显着的相关性。气相色谱-质谱(GC-MS),揭示了26种高价值生物活性物质,其中二烯丙基二硫化物含量最高(16.22%),其次是2,3-二氢-3,5-二羟基-6-甲基,4H-吡喃-4-酮和5-羟甲基糠醛。此外,硅调查表明,豆甾醇,熊果苷,角鲨烯,α-生育酚和亚油酸具有抗高血糖的潜力。此外,抗菌活性显示变异链球菌(19.25±1.98mm)和单核细胞增生李斯特菌(19.34±2.04mm)最敏感,而铜绿假单胞菌是对优化的NARC-G1大蒜提取物最不敏感的细菌菌株。这项研究有效地解释了从NARC-G1高价值成分的最佳回收,并可能有助于Nutra药物和功能性食品的开发。
The present paper is a comprehensive study on the optimization of ultrasonic assisted extraction and characterization of valued components from the newly developed garlic cultivar NARC-G1. The response surface methodology was employed to optimize the extraction time, solvent-to-solid ratio and extraction temperature, for optimal total phenolic contents (TPC), DPPH radical scavenging activity, α-amylase inhibition, and α-glucosidase inhibition. Under the optimized conditions (23 min extraction time, 60 °C temperature, and 39 : 1 solvent-to-solute ratio) the optimal TPC (13.76 mg GAE/g), DPPH radical scavenging activity (62.76 %), α-amylase inhibition (71.43 %), and α-glucosidase inhibition (79.43 %) were obtained. Significant correlations were observed between actual values and predicted values for the selected responses. Gas chromatography-mass spectrometry (GC-MS), revealed 26 high-value bioactives, with diallyl disulphide being the most abundant (16.22 %), followed by 2,3-dihydro-3,5-dihydroxy-6-methyl, 4H-pyran-4-one and 5-Hydroxymethylfurfural. Additionally, in silico investigation indicated that stigmasterol, arbutin, squalene, α-tocopherol and linoleic acid were responsible for antihyperglycemic potential. Moreover, antimicrobial activity revealed that S. mutans (19.25±1.98 mm) and L. monocytogenes (19.34±2.04 mm) were the most sensitive, while P. aeruginosa was the least sensitive bacterial strains against the optimized NARC-G1 garlic extract. This research effectively explains the optimal recovery of high-valued components from NARC-G1 and may contribute to nutra-pharmaceutical and functional food developments.