Study on Ultrasonic Extraction of Allicin

Abstract

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 https://doi.org/

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Study on Ultrasonic Extraction of Allicin

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