摘要
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2h,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。
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.
出处
《中国调味品》
CAS
北大核心
2015年第10期19-22,共4页
China Condiment
基金
河北省教育厅:廊坊师范学院生物化学精品课程项目(Z2010293)
关键词
紫皮大蒜
大蒜素
提取
工艺研究
purple skin garlic
allicin
extraction
technology research
