Microwave-assisted Extraction of Fresh Allium tuberosum L (Shallot) Oil

doi:10.7506/spkx1002-6300-200920017

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20): 101-104.doi: 10.7506/spkx1002-6300-200920017

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Microwave-assisted Extraction of Fresh Allium tuberosum L (Shallot) Oil

PAN Dong-li1，YAN Hui-jun1，ZHOU Xi-hao1，QIAN Yong-biao1，FAN Ya-ming1,*，CHEN Yong-heng2

1. College of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China ；
2. College of Environmental Science and Engineering, Guangzhou University, Guangzhou 510006, China

Received:2008-10-07 Online:2009-10-15 Published:2010-12-29
Contact: FAN Ya-ming1,*， E-mail:fanyaming@163.net

Abstract

Abstract:

Microwave-assisted solvent extraction at low temperature was used to separate flavor components in fresh shallot. The optimal extraction procedure was investigated, and the stability of fresh shallot product stored at different temperatures (30, 5, －7, －17 ℃) for 30 d was evaluated based on a fact that there is a correlation between freshness and colority of shallot oil. Fresh shallot was first extracted with salad oil once and then extracted with a mixture consisting of acetone and petroleum ether (1:1, V/V) twice, and finally shallot oil was obtained; and the optimal extraction conditions were as follows: microwave power 200 W, extraction temperatures 45 ℃, solvent/material ratio 2:1, and extraction time 5 min for 3 times. The best storage temperature for shallot oil was －17 ℃.

Key words: fresh shallot oil, microwave-assisted extraction, solvent extraction, preservation conditions, spectrophotometry

CLC Number:

TS225.6

PAN Dong-li1，YAN Hui-jun1，ZHOU Xi-hao1，QIAN Yong-biao1，FAN Ya-ming1,*，CHEN Yong-heng2. Microwave-assisted Extraction of Fresh Allium tuberosum L (Shallot) Oil[J]. FOOD SCIENCE, 2009, 30(20): 101-104 https://doi.org/10.7506/spkx1002-6300-200920017

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Microwave-assisted Extraction of Fresh Allium tuberosum L (Shallot) Oil

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