大蒜超临界CO_2萃取成份开发利用前景  

The Applications of Supercritical CO_2 Extracted Garlic Flavor Components

作　　者：陈庆华 王欣[2] 

机构地区：[1]上海金山食品工业学校,201500 [2]上海理工大学食品科学与工程研究所

出　　处：《中国林副特产》2003年第3期33-34,共2页Forest By-product and Speciality in China

摘　　要：大蒜含有多种营养成份,且具有极高的医用价值,随着超临界CO_2萃取技术的应用,已获得大蒜油及油树脂。对大蒜油及油树脂的开发利用,从食品调味剂、功能食品、药物几个方面进行了综述。The garlic was nutritionally and medically available. It demonstrated that supercriticai CO2 extraction of garlic was superior to the traditional extraction technology. The SC-CO2 extracts were composed of garlic oil and oleoresin. This paper summarized the applications of garlic oil and oleoresin in food additives, functionas foods and medicines.

关 键 词：大蒜 超临界二氧化碳萃取 开发利用 营养成份 食品调味剂 功能食品 药物 

分 类 号：S633.4[农业科学—蔬菜学] TS255.5[农业科学—园艺学]