超临界二氧化碳萃取大蒜素  

The Extraction of Allicin with Supercritical Carbon Dioxide

作　　者：崔保伟[1] 秦广利 朱俊朋 CUI Baowei;QIN Guangli;ZHU Junpeng(Shangqiu Polytecnic,Shangqiu 476000;Nation Center of Quality Supervision and Inspection on Flour and Products,Shangqiu 476000)

机构地区：[1]商丘职业技术学院,商丘476000 [2]国家面粉及制品质量监督检验中心,商丘476000

出　　处：《食品工业》2021年第8期66-69,共4页The Food Industry

基　　金：河南省软科学研究计划项目(182400410429);河南省高等学校青年骨干教师培养计划项目(2017GGJS265);河南省高等教育教学改革研究与实践项目(2017SJGLX155)。

摘　　要：为从大蒜中萃取大蒜素,大蒜原料经去皮、破碎、冷冻干燥,并采用超临界CO_(2)技术,通过单因素试验和正交试验考察大蒜素的萃取率。结果表明,影响萃取因素的主次顺序为萃取温度>萃取时间>萃取压力>大蒜粒度。得到的最佳萃取条件为萃取温度40℃、大蒜颗粒250μm、萃取压力10 MPa、萃取时间120 min。在此条件下进行验证试验,大蒜素的萃取率为76.45%。In order to extract allicin from garlic,garlic raw materials were peeled,crushed and freeze-dried,and supercritical CO_(2)technology was used to investigate the extraction rate of Allicin by single factor test and orthogonal test.The results showed that the order of influencing factors was extraction temperature>extraction time>extraction pressure>garlic particle size.The optimum extraction conditions were as follows:extraction temperature 40℃,garlic particle size 250μm,the extraction pressure 10 MPa and the extraction time 120 min.Under these conditions,the extraction rate of allicin was 76.45%.

关 键 词：超临界CO2 工艺参数 大蒜素 萃取率 

分 类 号：TS201.2[轻工技术与工程—食品科学]