Study on Extraction Technology of Allicin Oil from Garlic with Enzyme

Abstract

Abstract: According to the characteristics of the enzymatic reaction, a technology of using several enzymes to enhance the extraction of allicin oil from garlic was investigated in this article. Several factors, such as the kinds of enzyme, reaction time and temperature were studied to determine the optimum extraction conditions. The results indicated that 0.251% of allicin oil is obtained when 2.8 mg of cellulose enzyme and hemicellulose enzyme in a ratio of 13:7 are employed at 45℃for 2.5h reaction time. The resultant extraction ratio is higher than that without any enzyme.

Key words: , cellulose enzyme； hemicellulose enzyme； allicin oil；

Cui-Gang, Qiu-Ai-Yong, Xu-Chuan-Lai. Study on Extraction Technology of Allicin Oil from Garlic with Enzyme[J]. FOOD SCIENCE, 2006, 27(7): 177-180.

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Study on Extraction Technology of Allicin Oil from Garlic with Enzyme

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