玉米淀粉对大蒜中大蒜素的包合及其复合物的抑菌活性

Complexation of Corn Starch for Allicin in Garlic and Antimicrobial Activity of Their Complex

摘要:

以玉米淀粉和鲜大蒜为原料，尝试高速剪切混合制备淀粉-大蒜素复合物，并对其抑菌活性进行评价。结果表明，当高速剪切混合处理时间为40 min，大蒜(干基)/淀粉质量比为3:2时，复合物中大蒜素的含量为1.17±0.02 μg/mg，包埋率为89.71%±1.20%。碘结合实验表明，淀粉与大蒜中的大蒜素通过主客体相互作用形成复合物。玉米淀粉经高速剪切混合处理后颗粒形态的变化不大，但是与大蒜共同处理后淀粉颗粒的形态发生较大的变化。形成复合物后淀粉的结晶度降低；淀粉复合物比大蒜粉具有较高的热稳定性。抑菌实验表明，复合物的抑菌活性良好，当大蒜（干基）与玉米淀粉质量比为3:2时，其对E. coli, S. aureus, B. subtilis 和S. Typhimurium的抑菌圈直径分别为19.92±0.03、23.02±0.03、34.51±0.20、23.21±0.15 mm。淀粉-大蒜素复合物的形成，提高了大蒜素的生物活性。

Abstract:

In this work, the complex of corn starch (CS) with allicin in fresh garlic was prepared by high-speed shear blending treatment, and its antimicrobial activity was evaluated. The results showed that, when the treatment time was 40 min and the garlic (dry base)/starch mass ratio was 3:2, the content of allicin in the complex was 1.17±0.02 μg/mg, and the embedding rate was 89.71%±1.20%. Iodine binding test showed that the complex between starch and allicin was formed by the host-guest interactions. The morphology of starch granules changed little after high-speed shear mixing, however, the morphology of starch granules changed greatly after co-treatment with garlic. The crystallinity of starch decreased after the formation of the complex, and the thermal stability of the starch complex is higher than that of garlic powder. When the mass ratio of garlic (dry base) to starch was 3:2, the inhibition zone diameters of complex against E. coli, S. aureus, B. subtilis and S. typhimurium were 19.92±0.03, 23.02±0.03, 34.51±0.20, 23.21±0.15 mm, respectively. Our results confirm that starch and allicin in garlic formed complex during the high-speed shear blending, which improved the biological activity of allicin.