摘要
以大蒜汁为原料,研究影响超临界CO_2萃取技术提取大蒜素的因素,包括萃取压力、萃取温度、CO_2流量等。通过正交试验,确定超临界CO_2萃取大蒜素的工艺参数:萃取压力为15 MPa,萃取温度为30℃,CO_2流量为30 m^3/h,大蒜素萃取率达0.35%,其中大蒜素含量为46%。
Using garlic juice as material, factors affecting allicin extraction by supercritical CO2 technology are studied, in- cluding extraction pressure, extraction temperature, COz flow. The optimistic processing parameters by orthogonal experiment are determined： extraction pressure 15 MPa, extraction temperature 30 ℃, CO2 flow 30 m3/h. The allicin extraction rate reaches 0.35%, which the content of allicin is 46%.
出处
《农产品加工（下）》
2013年第3期33-34,40,共3页
Farm Products Processing
关键词
大蒜素
超临界CO2萃取
大蒜汁
garlic allicin
supercritical CO2 extraction
garlic juice
