摘要
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℃.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第6期143-146,共4页
Food and Fermentation Industries
基金
国家农业科技成果转化项目(No.2003360080863)
关键词
大蒜素
纳滤
纯化
nanofiltration, allicin, purification