大蒜挥发油提取方法与应用研究  

Study on Extraction Method and Application of Volatile Oil from Garlic

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

机构地区：[1]白城医学高等专科学校,吉林白城137000

出　　处：《现代食品》2024年第18期75-77,共3页Modern Food

基　　金：吉林省中医药管理局科技项目(2023172)。

摘　　要：挥发油是大蒜的一种主要活性成分,水蒸气蒸馏法、有机溶剂萃取法、超临界二氧化碳流体萃取法、植物油萃取法、超声波辅助提取法和微波辅助提取法为6种常用的大蒜挥发油提取方法。本文综述了大蒜挥发油的提取方法及影响因素,并对其应用进行了探讨研究。Volatile oil is one of the main active components of garlic.Six commonly used extraction methods of volatile oil are steam distillation,organic solvent extraction,supercritical carbon dioxide fluid extraction,vegetable oil extraction,ultrasonic extraction and microwave extraction.In this paper,the extraction method and influencing factors of volatile oil of garlic were studied,and its application was discussed.

关 键 词：大蒜 大蒜油 提取方法 

分 类 号：S633.4[农业科学—蔬菜学]