微波辅助丙酮提取大蒜油工艺的研究  

Study on the Microwave-Assisted Acetone Extraction of Garlic Oil

作　　者：邵金华[1] 陈莫林[1] 董加宝[1] 胡娜[1] 

机构地区：[1]湖南科技学院生化系,永州425100

出　　处：《中国粮油学报》2013年第7期56-59,共4页Journal of the Chinese Cereals and Oils Association

基　　金：湖南省科技厅项目(2011NK3081);湖南省高校科技创新团队支持计划(2012-318);湖南省重点学科建设项目(2011-76)

摘　　要：为提高大蒜油的得率,增加大蒜的附加值,采用微波辅助、丙酮提取的方法进行大蒜油提取工艺。通过单因素和正交试验考察微波的功率、大蒜和丙酮的配比、微波提取的时间和丙酮的浓度对大蒜油提取得率的影响。结果表明,大蒜和丙酮的配比为大蒜油提取工艺的最显著影响因素;最佳的工艺条件是,微波功率100 W、微波提取时间75 s、液料比25∶1、丙酮体积分数为90%时,大蒜油的提取率最高,提取率为3.85%。In order to increase the garlic oil yield and add value of garlic, this article made a study on the ex- traction technology of garlic oil by using microwave - assisted acetone extraction method. Through single factor and orthogonal design of microwave power, garlic and acetone ratio, microwave extraction time and acetone concentration on garlic oil extraction rate effects. The results showed that the optimal conditions for the extraction of garlic oil were the microwave power of 100W, microwave extraction time of 75s, ratio of solvent to material of 25：1 and acetone concentration of 90%, and the highest rate of the garlic oil was 3.85%, and the ratio of solvent to material was a major influence factor for the extraction yield of garlic oil.

关 键 词：微波辅助 丙酮 大蒜油 提取 

分 类 号：S-1[农业科学]