中国调味品
中國調味品
중국조미품
China Condiment
2015年
10期
19-22
,共4页
紫皮大蒜%大蒜素%提取%工艺研究
紫皮大蒜%大蒜素%提取%工藝研究
자피대산%대산소%제취%공예연구
purple skin garlic%allicin%extraction%technology research
采用有机溶剂法对紫皮大蒜中大蒜素提取工艺进行研究，通过考察单因素和正交试验确定了最佳的大蒜素提取工艺，当乙醇体积分数为90％，料液比为1∶5，提取温度为25℃，提取时间为2 h，大蒜素提取率达到0．364％，比优化前提高了19．8％，该工艺操作简单，方便易行。
採用有機溶劑法對紫皮大蒜中大蒜素提取工藝進行研究，通過攷察單因素和正交試驗確定瞭最佳的大蒜素提取工藝，噹乙醇體積分數為90％，料液比為1∶5，提取溫度為25℃，提取時間為2 h，大蒜素提取率達到0．364％，比優化前提高瞭19．8％，該工藝操作簡單，方便易行。
채용유궤용제법대자피대산중대산소제취공예진행연구，통과고찰단인소화정교시험학정료최가적대산소제취공예，당을순체적분수위90％，료액비위1∶5，제취온도위25℃，제취시간위2 h，대산소제취솔체도0．364％，비우화전제고료19．8％，해공예조작간단，방편역행。
Use the organic solvent method to extract allicin from the purple skin garlic,according to single factor experiment and orthogonal experiment,the optimal conditions of extraction process are determined as follows:the volume fraction of ethanol is 90%,the ratio of garlic powder to ethanol is 1∶5 ,the extraction temperature is 25 ℃,the extraction time is 2 h,the yield of allicin reaches 0.364%,which is increased by 19.8% ,the process has the advantages of simple operation, convenient and simple.
