微波辅助酶法大蒜油提取工艺研究

Study on Extraction Process of Garlic Oil by Microwave-assisted Enzymatic Method

以大蒜为原料,采用单因素试验研究微波辅助酶法提取大蒜油工艺。结果表明:微波辅助酶法提取大蒜油的最佳工艺参数为微波温度35℃,pH为6.5,微波时间60 min,外加酶激活剂PLP浓度为2 mmol·L-1时,大蒜油提取率高达0.40%。

Using garlic as raw material,a microwave-assisted enzymatic extraction of garlic oil was studied by single factor experiment.The results showed that the optimal process parameters of microwave-assisted enzymatic extraction of garlic oil were microwave temperature 35℃,pH 6.5,microwave time 60 min,and the addition of enzyme activator PLP concentration 2 mmol·L-1,the extraction rate of garlic oil was as high as 0.40%.