食品科学 ›› 2006, Vol. 27 ›› Issue (2): 147-150.
• 工艺技术 • 上一篇 下一篇
何荣海, 马海乐
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HE Rong-Hai, MA Hai-Le
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摘要: 本文作者研究了超声辅助提取大蒜辣素的方法,在考察单因素对提取效果影响的基础上设计正交试验,得出提取最优条件:超声功率1000W,料液比1:4,提取时间60min,工作间歇时间比2s:1s和搅拌转速500r/min,此条件下大蒜辣素提取率达98.5%。与常温浸提和回流抽提方法相比,超声辅助提取法的提取时间分别缩短5/6和一半,大蒜辣素的提取率分别提高81.7%和172%。
关键词: 大蒜辣素, 超声提取
Abstract: The ultrasonic extraction of allicin from garlic was studied.With single factor test and orthogonal tests, the technological optimum parameters were found as follows:power of ultrasound rate 1000W, ratio of garlic weight and the solvent volume 1:4, extraction time 60min, ultrasonic extraction intermission 2s:1s and mixing speed 500r/min. The extraction rate of allicin is 98.5%. When this method is compared with the methods of ambient temperature extraction and reflux extraction, the extraction time is shortened 5/6 and half respectively, extraction rate of allicin is increased 81.7% and 172% respectively.
Key words: allicin, ultrasonic extraction
何荣海, 马海乐. 大蒜辣素超声辅助提取的试验研究[J]. 食品科学, 2006, 27(2): 147-150.
HE Rong-Hai, MA Hai-Le. Study on Ultrasonic Extraction of Allicin[J]. FOOD SCIENCE, 2006, 27(2): 147-150.
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