大蒜素纳滤纯化工艺研究

Study on Allicin Purification by Nanofiltration Technique

大蒜素纳滤纯化工艺可有效除去大蒜乙醇提取液中糖类等杂质，获得的产品中大蒜素含量比单纯乙醇浸提浓缩工艺提高了8倍，达到13．4％，大蒜素得率为0．18％。适宜的纳滤纯化工艺条件为：150u纳滤膜，压力0．6MPa，温度30～35℃。

Nanofiltration membrane technique in removing the impurities as glucides from ethanol - extracted liquid of garlic was studied. The purity of allicin in the final product was 13.4%, more than eight times higher than extracted by ethanol only. The extraction rate was 0.18%. The suitable nanofiltration conditions were： 150Da nanofiltration membrane, pressure 0.6MPa, temperature 30- 35℃.