大蒜油的提取及其副产物的应用.pdfVIP

Vo.l 29, No. 10, 2008 , ( 中南林业科技大学食品科学与工程学院, 湖南长沙 4 10004) :采用了不同的提取方法, 通过比较 大蒜的出油率, 来判定最佳提取方式结果发现, 50% 乙醇超声波浸提法 为最佳提取方法, 出油率为 140% 对酶解时间和酶激活剂的量进行对比实验发现, 4h, 05mL为最佳组合; 而对萃 取时间和料液比的对照实验发现, 最佳组合为 4h, 12同时也对大蒜粉的保鲜效果做了比较实验, 发现 15g/kg的添 加量的保鲜效果最好, 基本上与添加 005g/ kg山梨酸钾的防腐效果一致 : 大蒜油, 水蒸气蒸馏, 溶剂萃取, 蒜渣 Extractio of garlic oil a d applicatio of its by- product HUANG L ing, ZHUO Su- zh en ( Facu lty of Food Scie ce a d E gi eeri g, Ce tral South U iversity of Forestry a dTech ology, Cha gsha 410004, Chi a) Abstrac:t Us i g d iffe re t extrac toi m e thod s, throug h com pa ri g its g arlic oil ex tractio rate, the b est extrac tio w ay w as ob ta i edThe resu lts d iscovered tha t 50% e thy la lcoho lu ltraso ic w ave soak the fo rmu la tio w as the best w ay, its o ilextrac toi rate w as 140% The co trast exp ermi e t to the e zym o lysis tmi e a d the e zym e ac tiva ti g age t qua tity w as ca rried o , d iscovered tha t4h, 05m L w as the op tmi a l fi,t a d extrac t tmi e a d m a teria l flu id compa red to the co tro l expe rmi e t d iscove red tha t the op tmi a l fit w as 4h, 12S mi u lta eous yl a com pa riso exp ermi e t to the m a i ta i ed fresh ess e ffect of the g arlic p ow de r w as stud ied, d iscove red tha t 15g /kg rec ru itm e t s m a i ta i s fresh ess effec t to be b es ,t a lm ost co s iste t w ith 005g / kg sorb ic ac id po tass ium a tico rros oi e ffec t Key w ords: ga rlic o i;l w e t d istillatio ; so lve t extractio ; ga rlic dreg s : TS25536 : A : 1002- 0306( 2008) 010- 0197- 03 , ; JJ- 2 , A lliumSativum, [ 1