紫皮大蒜中大蒜素提取工艺的研究  

Study on the Extraction Process of Allicin in Purple Skin Garlic

作　　者：侯志敏[1] 王淑敏[1] 姜淑慧[1] 

机构地区：[1]廊坊师范学院生命科学学院,河北廊坊065000

出　　处：《中国调味品》2015年第10期19-22,共4页China Condiment

基　　金：河北省教育厅:廊坊师范学院生物化学精品课程项目(Z2010293)

摘　　要：采用有机溶剂法对紫皮大蒜中大蒜素提取工艺进行研究,通过考察单因素和正交试验确定了最佳的大蒜素提取工艺,当乙醇体积分数为90%,料液比为1∶5,提取温度为25℃,提取时间为2h,大蒜素提取率达到0.364%,比优化前提高了19.8%,该工艺操作简单,方便易行。Use the organic solvent method to extract allicin from the purple skin garlic,according to single factor experiment and orthogonal experiment,the optimal conditions of extraction process are determined as follows：the volume fraction of ethanol is 90%,the ratio of garlic powder to ethanol is 1∶5 ,the extraction temperature is 25 ℃,the extraction time is 2 h,the yield of allicin reaches 0.364%,which is increased by 19.8% ,the process has the advantages of simple operation, convenient and simple.

关 键 词：紫皮大蒜 大蒜素 提取 工艺研究 

分 类 号：TS264.29[轻工技术与工程—发酵工程]