大蒜油的醇提与超临界CO_2萃取结合工艺研究  

Research on Garlic Oil Extraction with Ethanol and Supercritical CO_2 Extraction

作　　者：焦静[1] 许克勇[2] 李元瑞[3] 郭康权[1] 

机构地区：[1]西北农林科技大学机械与电子工程学院,杨凌712100 [2]华南理工大学轻工与食品学院,广州510640 [3]西北农林科技大学食品科学与工程学院,杨凌712100

出　　处：《食品工业》2007年第2期39-41,共3页The Food Industry

摘　　要：以乙醇提取与超临界CO_2萃取结合的工艺路线提取大蒜油。先经过醇提试验确定乙醇的最佳用量,再采用三因素三水平的正交试验,测定在不同萃取条件下的蒜油提取率,并分析了大蒜油成分。以此方法提取大蒜油,萃取时间短,且乙醇可回收。试验测试表明:用40%浓度为94．5%的乙醇浸泡大蒜颗粒2h,将浸出汁液经超临界CO_2萃取,在萃取温度35℃,萃取压力15 MPa,CO_2流量为8kg·h^(-1)的条件下,出油率最高,大蒜素含量60．54%。In this paper we used the process technology of ethanol extraction combined with supercritical CO2 to extract garlic oil. For first we determined the best use of quantity of the ethanol by ethanol extraction experiment. We had orthogonal experiment with 3 factors and 3 levels, measured the garlic oil＇s recovery rate under different extraction condition, and analyzed the composition of the garlic oil. With this method, extraction time is short and ethanol can be recycled. The study indicated that the recovery rate is best when we using 40% ethanol （94.5% v/v） to soak garlic pellet for 2 hours, and then extract the soak juice with supercritical CO2 extraction under 35℃ temperature, 15 MPa pressure and 8 kg · h^-1 rate of flow of CO2, and the content of allicin is 60.54%.

关 键 词：大蒜油 乙醇提取 超临界CO2萃取 大蒜素 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]