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大蒜素液真空酒精提取工艺研究

Processing for Vacuum Extraction of Allicin with Ethyl Alcohol
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摘要 研究了大蒜素液真空酒精提取工艺、工艺参数(浸提真空度、时间、酒精浓度)对提取液中大蒜素含量、总硫化物含量的影响。结果表明:浸提液中,大蒜素含量与酒精浓度成负相关。总硫化物含量与酒精浓度和浸提真空度成正相关,大蒜素含量不随浸提真空度的变化而变化。通过正交试验优选出了大蒜素真空酒精提取较佳工艺参数(脱臭剂加入量15%,酒精浓度55%,浸提真空度7.7308×104pa,浸提时间60d)。 Allicin vacuum extraction processing with alcohol was put forward in this paper,the relationships between amounts of allicin and organic sulphur compounds in extraction juice and processing parameters(concentration of alcohol(%),degree of vacuum(Pa))was studied.The results show that contents of allicin in extraction juice in linear negative relatlon with contents of alcohol,aiid that of total contents of organic sulphur compounds in extraction juice is in linear positive relation with degree of vacuum,but contents of allicin is not obviously changed.With the orthogonal experiment of extractive processing,optimal parameters were obtained,such as:deodorization agent 15%,concentration of alcohol 55%,degree of vacuum 77.308 kPa,extractive time 60 d.
出处 《西北农业大学学报》 CSCD 1996年第2期105-107,共3页 Journal of Northwest Sci-Tech University of Agriculture and Forestry(Natural Science Edition)
基金 陕西省自然科学基金
关键词 大蒜素 真空酒精提取 工艺参数 Allicin,vacuum extraction with ethyl alcohol,processing paramenter
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参考文献1

  • 1岳田利,西北农业大学学报,1993年,3期

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