摘要
以乙醇提取法提取温江大蒜("红七星")油,通过考察各影响因素对温江大蒜油提取率的影响,最终确定最佳提取工艺是酶解p H值为6.5、酶解温度40℃、酶解时间1.5 h、料液比1∶4、95%乙醇、在35℃下萃取1.5 h,总提取率为0.35%。通过深入研究乙醇提取法提取温江大蒜油的工艺研究,为温江大蒜的产业提升提供理论基础。
The best extraction condition of Wenjiang garlic oil by ethanol was determined. The pH value was 6.5, the enzymatic hydrolysis temperature was 40℃, the time of enzymatic hydrolysis was 1.5 h, the ratio of material to solvent was 1 ： 4, and the extract was 1.5 h at 35 ℃. The extraction rate was 0.35%.
出处
《广州化学》
CAS
2015年第3期41-44,共4页
Guangzhou Chemistry
关键词
“红七星”大蒜
大蒜油
乙醇萃取
单因素考察
＂red seven- stars＂ garlic
garlic essential oil
steam distillation
organic solvent extraction
