从紫皮大蒜萃余物中提取SOD  

Abstracting SOD from purple-cover Garlic after Extracting Garlic Oil by Supercritical Carbon Dioxide

作　　者：邹芝芳[1] 刘佳佳[2] 

机构地区：[1]湖南大学衡阳分校,湖南衡阳421101 [2]中南大学化学化工学院,湖南长沙410083

出　　处：《精细化工中间体》2005年第2期69-70,共2页Fine Chemical Intermediates

摘　　要：通过对紫皮大蒜中优先提取SOD与超临界CO2萃取蒜油后提取SOD的对比研究,实验结果表明,从紫皮大蒜萃余物中提取的SOD相对于优先从新鲜紫皮大蒜中提取的SOD活力相差不到10%。说明紫皮大蒜萃余物仍有很大的利用价值。Through the contrastive experiment of abstracting SOD from purple-cover garlic preferentially and abstracting SOD after extracting garlic oil by supercritical carbon dioxide were researched, the result shows that, the difference of the activity between both of them is less 10%, which explains that the residue is still of great value.

关 键 词：大蒜 SOD 萃余物 对比研究 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]