摘要
大蒜素是从大蒜的球形鳞茎中提取的挥发性油状物,是大蒜中主要生物活性成分,具有很高的保健和药用价值。文章采用微波辅助萃取大蒜中的大蒜素,与传统的溶剂萃取方法相比,微波萃取法具有萃取时间短,成本低,萃取效率高,能大大提高提取物中大蒜素的含量。实验以大蒜素得率为指标,考察了微波时间、料液比、提取温度、提取时间、蒸馏温度五个因素对提取过程的影响。
Garlic：in, which is volatile oily substance extracted from spherical bulb of garlic, is the major active ingredient of garlic, so it has high health care and medical value. Microwave is used hereby to extract garlicin from garlic. Compared with traditional solvent extraction method, microwave-assisted method has short extraction time, low cost and high extraction efficiency and it can improve garlicin content in the extractive. This test takes garlicin yield rate as indicator to find out impacts of the five factors such as microwave time, ratio of material to liquid, extraction temperature, extraction time and distillation temperature on extraction process.
出处
《中国调味品》
CAS
北大核心
2013年第6期28-31,共4页
China Condiment
关键词
大蒜素
萃取
微波
温度
料液比
时间
garlicin
extraction
microwave
temperature
ratio of material to liquid
time
