Optimization of Supercritical CO2 Extraction of Allicin from Garlic Cloves

doi:10.7506/spkx1002-6630-200916026

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (16 ): 137-141.doi: 10.7506/spkx1002-6630-200916026

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Optimization of Supercritical CO2 Extraction of Allicin from Garlic Cloves

YANG Liu，TAO Ning-ping*

College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

Received:2009-06-15 Online:2009-08-15 Published:2010-12-29
Contact: TAO Ning-ping E-mail:nptao@shou.edu.cn

Abstract

Abstract:

We optimized the supercritical CO2 extraction of allcin from garlic cloves to obtain the highest extraction yield by single-factor and orthogonal array methods. The optimal conditions for the improved supercritical CO2 extraction of allicin were determined as follows: extraction press 15 MPa, extraction temperature 40 ℃, static extraction time 30 min and dynamic extraction time 105 min. Under these conditions, the extraction yield could reach 76.70%, which was higher than 63.16% by traditional solvent extraction and 68.12% by ultrasonic-assisted extraction.

Key words: supercritical CO2 extraction, garlic, allicin, extraction yield

CLC Number:

O658

YANG Liu，TAO Ning-ping*. Optimization of Supercritical CO2 Extraction of Allicin from Garlic Cloves[J]. FOOD SCIENCE, 2009, 30(16 ): 137-141.

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Optimization of Supercritical CO2 Extraction of Allicin from Garlic Cloves

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