摘要
以挥发油提取率为指标,通过单因素和L9(34)正交试验设计确定了水蒸气蒸馏法提取大蒜挥发油的最佳提取工艺及条件。结果表明,各因素作用主次顺序为蒸馏时间(D)>料液比(C)>发酵温度(A)>浸泡时间(B),各因子的最优组合为A2B2C2D3,即以1∶3.5的料液比(m∶V),在35℃时浸泡3h后蒸馏2h为大蒜挥发油的最佳提取工艺,此时挥发油的提取率达到0.32%,证明此方法是大蒜挥发油提取的可靠、易行的科学方法。
Using the volatile oil extraction rate as index, the best extraction technology of garlic volatile oil by steam distillation was studied through single factor and orthogonal test of L9 （3^4 ）. The primary and secondary factor order was time of distillation;the ratio of material to water,fermentation temperature;time of soakage. The best extraction technology of garlic volatile oil was soaking for 3 h at 35℃ with the ratio of material to water 1 ： 3.5 prior to 2 h steam distillation. The volatile oil extraction rate reached 0.32%. This is a reliable and easy method.
出处
《氨基酸和生物资源》
CAS
2013年第1期11-14,共4页
Amino Acids & Biotic Resources
关键词
大蒜挥发油
水蒸气蒸馏法
提取工艺
volatile oil of garlic
steam distillation
extraction technology
