| 大蒜素的提取工艺研究 |
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| 引用本文： | 曾哲灵,熊伟,熊涛,吴刘健.大蒜素的提取工艺研究[J].食品与发酵工业,2006,32(2):121-123. |
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| 作者姓名： | 曾哲灵 熊伟 熊涛 吴刘健 |
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| 作者单位： | 南昌大学食品科学教育部重点实验室,南昌,330047 |
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| 基金项目： | 科技部农业科技成果转化基金 |
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| 摘 要： | 大蒜素是大蒜中的主要活性成分,由内源蒜酶(alliinase)酶解蒜氨酸而生成。文中研究了以乙醇为提取剂分离提取大蒜素的最佳工艺条件：蒜泥在40℃下酶解0．5h,按料液比1g：4mL 加入体积分数95%乙醇于 30℃下萃取1．5h,然后控制蒸馏温度在50℃,压力在0．01MPa,旋转蒸发仪转速在75r/s 进行减压浓缩,大蒜素的提取率达到0．24%
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| 关 键 词： | 大蒜素 萃取 提取率 |
| 收稿时间： | 08 22 2005 12:00AM |
| 修稿时间： | 12 1 2005 12:00AM |
Study on the Extraction of Allicin |
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| Zeng Zheling,Xiong Wei,Xiong Tao,Wu LiuJian.Study on the Extraction of Allicin[J].Food and Fermentation Industries,2006,32(2):121-123. |
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| Authors: | Zeng Zheling Xiong Wei Xiong Tao Wu LiuJian |
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| Affiliation: | The Key Laboratory of Food Science of MOE, NanChang University, Nanchang 330047,China |
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| Abstract: | Allicin is the major medical component in garlic.It is produced by the interaction of alliin with alli- inase.In ethyl alcohol was used to extract and seperate allicin from garlic and its optimal conditions was deter- mined.The garlic slurry was kept under 40℃ for 0.5 hour,extracted allcin with 95% ethyl alcohol for 1.5h,the ratio between the garlic slurry and 95% ethyl alcohol was 1 g:4 mL,extracted liquid was concentrated by a rotate evaporation apparatus in the speed of 75 r/s,with the distillate temperature 50℃ and the pressure 0.01 MPa,the extraction rate was 0.24% |
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| Keywords: | allicin extraction extraction rate |
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