大蒜挥发油提取工艺的优化研究

采用L9(34)正交试验法，研究大蒜挥发油最优提取工艺。以挥发油得率为指标，以发酵温度、料液比、浸泡时间、蒸馏时间为研究因素，在单因素试验的基础上，进行正交试验。结果：影响大蒜挥发油提取的最主要因素为蒸馏时间，其次为加水量、发酵温度、浸泡时间。最佳提取工艺条件为：发酵温度35℃，料液比1:3.5(m/V)，浸泡4h，提取2h。此提取工艺简便易行，在此最佳提取工艺条件下提取率为0.35%。

Orthogonal Array Design for Optimizing Extraction Technology of Volatile Oil from Garlic Bulbs

Volatile oil was obtained from crushed, peeled garlic cloves by the following steps: soaking in hot water, ultrasonic treatment and steam distillation. Single-factor experiments were conducted to evaluate the effects of four crucial factors, such as soaking temperature and time, material/water ratio, and distillation time on extraction yield of volatile oil. Subsequently, the four factors were optimized using an orthogonal array design involving 9 experiments. The most important affecting factor was distillation time, followed in turn by material/water ratio, and soaking temperature and time. A maximum extraction yield of volatile oil of 0.35% was obtained under the optimized conditions: soaking for 4 h at 35 ℃ with a material/water ratio of 1:3.5 prior to 2 h steam distillation. In general, the method is simple and practicable.