Supercritical CO2 Extraction of Garlic: Optimization of Extraction Parameters

Abstract

Abstract: During the study of supercritical CO2 extraction of garlic, the extraction parameters were optimized by orthogonal test. The results indicated that under the designed optimal amount of influx and pretreatment conditions, a combination of extraction pressure 19 MPa and extraction temperature 35 ℃ proved optimal for the extraction efficiency, and later the garlic oil separation efficiency, provided that static soak time is 50 min and dynamic circulating time is 50 min, and a two-step separation method was employed, and the separating parameters were chosen as following: separator (I), 8 MPa, 35 ℃; separator (II): 6 MPa, 35 ℃.

Key words: garlic, supercritical carbon dioxide, extraction parameters, optimization

WANG Xin, CHEN Qing-Hua, LI Yuan-Rui. Supercritical CO2 Extraction of Garlic: Optimization of Extraction Parameters[J]. FOOD SCIENCE, 2007, 28(7): 249-251.

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Supercritical CO2 Extraction of Garlic: Optimization of Extraction Parameters

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