| 超临界CO_2萃取大蒜素的研究 |
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| 引用本文： | 初乐,赵岩,周元炘,和法涛. 超临界CO_2萃取大蒜素的研究[J]. 农产品加工．学刊, 2013, 0(6): 33-34,40 |
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| 作者姓名： | 初乐 赵岩 周元炘 和法涛 |
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| 作者单位： | 中华全国供销合作总社济南果品研究院 |
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| 摘 要： | 以大蒜汁为原料,研究影响超临界CO_2萃取技术提取大蒜素的因素,包括萃取压力、萃取温度、CO_2流量等。通过正交试验,确定超临界CO_2萃取大蒜素的工艺参数:萃取压力为15 MPa,萃取温度为30℃,CO_2流量为30 m~3/h,大蒜素萃取率达0.35%,其中大蒜素含量为46%。
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| 关 键 词： | 大蒜素 超临界CO_2萃取 大蒜汁 |
Extraction of Garlic Allicin by Supercritical CO2 |
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| CHU Le,ZHAO Yan,ZHOU Yuan-xin,HE Fa-tao. Extraction of Garlic Allicin by Supercritical CO2[J]. Nongchanpin Jlagong.Xuekan, 2013, 0(6): 33-34,40 |
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| Authors: | CHU Le ZHAO Yan ZHOU Yuan-xin HE Fa-tao |
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| Affiliation: | (Ji’nan Fruit Research Institute,All China Federation of Supply & Marketing Co-operatives,Ji’nan,Shandong 250014,China) |
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| Abstract: | Using garlic juice as material,factors affecting allicin extraction by supercritical CO_2 technology are studied,including extraction pressure,extraction temperature,CO_2 flow.The optimistic processing parameters by orthogonal experiment are determined:extraction pressure 15 MPa,extraction temperature 30℃,,CO_2 flow 30 m~3/h.The allicin extraction rate reaches 0.35%,which the content of allicin is 46%. |
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| Keywords: | garlic allicin supercritical CO_2 extraction garlic juice |
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