大蒜油提取及大蒜油与大蒜渣的化学成分分析  

THE EXTRACTION OF DIALLYL THIOSULFONATE AND THE ANALYSES OF CHEMICAL COMPOSITION OF GARLIC OIL AND THE RESIDUE

作　　者：屈姝存[1] 周朴华[1] 

机构地区：[1]湖南农业大学理学院

出　　处：《湖南农业大学学报（自然科学版）》1998年第3期235-237,共3页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：湖南省科委资助

摘　　要：采用不同浓度乙醇提取大蒜油，比较其大蒜素含量差异，并结合大蒜油与大蒜渣中粗蛋白、可溶性糖、脂肪、钙、铁和锌的含量，筛选出效果较好的大蒜油提取工艺．In this paper we make a comparison of diallyl thiosulfonate content and chemical composition in extracted garlic oil which is extracted by using different methods. The chemical composition contents of garlic residue obtained from the above experience are also analysed. A better extracted procedure of diallyl thiosulfonate from garlic clove is established in our study.

关 键 词：大蒜 提取 大蒜素 大蒜油 大蒜渣 化学成分 

分 类 号：TQ645.1[化学工程—精细化工] S633.409.9[农业科学—蔬菜学]