摘要
大蒜素具有很高的保健和药用价值。采用真空微波辅助萃取大蒜中的大蒜素,与传统溶剂萃取方法相比,微波萃取法更简单,而且具有萃取时间短,成本低,萃取效率高等优点。该法适用面更广,能大大提高提取物中大蒜素含量,且溶剂损耗较少。微波辐射10min后可以得到较好的效果,而且利用微波处理,提取率可达到0.243%。
Allicin have high values of health care and medical. They are extracted by vacuum microwave. Compared with traditional solvent extraction, this method is simpler and have some advantages of less time, lower cost, higher extractive ratio. This method can be used in wider fields with less usage of solvent and great content of extraction. The results are excellent within only 10 minutes by microwave radiation extraction. The extractive ratio can reach 0.243 %.
出处
《食品工程》
2008年第4期17-19,34,共4页
Food Engineering
关键词
大蒜素
真空微波辅助萃取
工艺
allicin
VMAE（vacuum microwave-assisted extraction）
technology
