| 植物油萃提大蒜精油工艺研究 |
| |
| 引用本文： | 胡秀沂,邱树毅,张难.植物油萃提大蒜精油工艺研究[J].现代食品科技,2006,22(2):144-146. |
| |
| 作者姓名： | 胡秀沂 邱树毅 张难 |
| |
| 作者单位： | 贵州省发酵工程与生物制药重点实验室,贵州,贵阳,550003;贵州大学化学工程学院,贵州,贵阳,550003 |
| |
| 摘 要： | 将大蒜破碎后加入精炼植物油直接常温浸提大蒜精油,通过研究大蒜切碎度、搅拌时间、大蒜与植物油质量比、搅拌速度等因素对成品大蒜油中蒜素含量的影响,得出最佳的工艺条件为:切碎度为细颗粒、搅拌时间为24h、大蒜与植物油质量比为1.0、搅拌速度为低速(168r/min).
|
| 关 键 词： | 大蒜 植物油 大蒜精油 大蒜素 常温浸提 |
| 文章编号： | 1007-2764(2006)02-0144-046 |
| 修稿时间： | 2005年11月26 |
The Extraction of Garlic Essential Oil by the Vegetable Oil |
| |
| Hu Xiu-yi,Qiu Shu-yi,Zhang Nan.The Extraction of Garlic Essential Oil by the Vegetable Oil[J].Modern Food Science & Technology,2006,22(2):144-146. |
| |
| Authors: | Hu Xiu-yi Qiu Shu-yi Zhang Nan |
| |
| Abstract: | The garlic essential oil was directly extracted by the refined vegetable oil at room temperature after the garlic was broken up. The affection of extraction conditions, including smash degree, mixing time, mass ratio of garlic to vegetable oil and mixing rate on the quantity of allicin were studied. The optimal conditions of smash degree, mixing time, mass ratio of garlic to vegetable oil and mixing rate were thin grain , 24 hours, 1.0 and low gear (168r/min), respectively. |
| |
| Keywords: | Garlic Vegetable oil Garlic essential oil Allicin Extraction |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
