FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (2): 147-150.
Previous Articles Next Articles
HE Rong-Hai, MA Hai-Le
Online:
Published:
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
HE Rong-Hai, MA Hai-Le. Study on Ultrasonic Extraction of Allicin[J]. FOOD SCIENCE, 2006, 27(2): 147-150.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/
https://www.spkx.net.cn/EN/Y2006/V27/I2/147