Extraction of Garlic Oil by Molecular Distillation Method

doi:10.7506/spkx1002-6630-201024050

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 236-240.doi: 10.7506/spkx1002-6630-201024050

• Processing Technology • Previous Articles Next Articles

Extraction of Garlic Oil by Molecular Distillation Method

CUI Gang

College of Chemical and Biological Engineering, Yancheng Institute of Technology, Yancheng 224051, Chi

Received:2010-06-18 Revised:2010-11-29 Online:2010-12-25 Published:2010-12-29
Contact: CUI Gang E-mail:cuigang@ycit.cn

Abstract

Abstract:

Effects of different factors on extraction and separation efficiency of garlic oil were explored by using modern molecular distillation technology on the basis of Box-Behnken design principle and response surface analysis. The optimal extraction processing parameters were system pressure of 105 Pa, material-feeding rate of 1.2 g/min, material-feeding temperature of 40－55 ℃ and distillation temperature of 45.1 ℃. Under the optimal processing conditions, the quality of garlic oil was markedly improved, and the average yield of garlic oil was 0.476%. The content of water in garlic oil was 0.15% and the purity of garlic oil was up to 99.85%.

Key words: garlic, molecular distillation, extraction, garlic oil

CLC Number:

TS207.3

CUI Gang . Extraction of Garlic Oil by Molecular Distillation Method[J]. FOOD SCIENCE, 2010, 31(24): 236-240.

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Extraction of Garlic Oil by Molecular Distillation Method

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