大蒜挥发油的提取工艺研究  

Research on the Extraction Process of Garlic Volatile Oil

作　　者：张丽勇[1] ZHANG Liyong(Baicheng Medical College,Baicheng,Jilin Province,137000 China)

机构地区：[1]白城医学高等专科学校,吉林白城137000

出　　处：《科技资讯》2024年第17期117-119,共3页Science & Technology Information

基　　金：吉林省中医药管理局科技项目(项目编号:2023172)。

摘　　要：主要对大蒜挥发油的提取工艺进行了研究。研究结果显示:当大蒜量、水量和蒸馏时间均为相同定值时,大蒜粉碎程度好,出油率会增加;当料液比、蒸馏时间和粉碎程度为定值时,大蒜浸泡后,挥发油出油率高;当料液比、蒸馏时间、浸泡时间和粉碎程度为定值时,大蒜去皮与带皮,大蒜挥发油出油率无明显差别,可以带皮提取,省时省力;浸泡时间达到25 h,蒸馏时间可大大缩短。这就为挥发油的大规模生产提供了依据。The article conducts research on the extraction process of garlic volatile oil.The research results show that when the amount of garlic,water,distillation time are the same constant value,the garlic crushing degree is good,the oil rate will increase;when the material-liquid ratio,distillation time,the degree of crushing are constant,after garlic immersion,volatile oil rate is high;when the material-liquid ratio,distillation time,immersion time,the degree of crushing are constant,there is no significant difference in the oil yield of garlic with and without skins,it can be extracted with skin,saving time and labor;when immersion time reaches 25 hours,distillation time can be greatly reduced.This has provided a basis for the large-scale production of volatile oil.

关 键 词：大蒜挥发油 提取工艺 水蒸气蒸馏法 蒸馏时间 

分 类 号：TQ461[化学工程—制药化工]