【摘要】 研究了不同因素对大蒜素提取率的影响。使用单因素实验方法,分别考察了乙醇体积分数,提取温度,提取时间以及液固比对大蒜素提取率的影响。结果表明捣碎的蒜泥于40℃下酶解30 min,以95%乙醇作为提取剂,液固比为5∶1,在30℃下提取90 min,大蒜素的提取率为2.23 g/kg大蒜。酶解法提取大蒜素的工艺简便可行,能显著提高了大蒜的利用率,为大蒜素提取工艺的工业生产提供理论基础。更多还原

【Abstract】 The different factors were studied with the aim of allicin extraction rate.The ethanol volume fraction,temperature,time and liquid to solid ratio were investigated by the single factor experiment method.Garlic pure was hydrolyzed under 40℃ in 30 min,ethanol volume concentration was 95%,liquid to solid ratio was 5∶1,the extraction temperature was 30℃,and the extraction time was 90 min,under such condition,the maximum allicin extraction rate was 2.23 g/kg garlic.Enzymolysis technology was considerable convenient and practicable,such method could improve the garlic utilization significantly and provide theoretical basis for allicin production.更多还原