| 大蒜油蒸馏法提取条件的探讨 |
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| 引用本文： | 孙淑爱,曹晶,王永明,袁兴兰. 大蒜油蒸馏法提取条件的探讨[J]. 实用医药杂志(山东), 2004, 21(4): 347-348 |
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| 作者姓名： | 孙淑爱 曹晶 王永明 袁兴兰 |
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| 作者单位： | [1]山东大学公共卫生学院，山东济南250012 [2]济南市疾病控制中心，山东济南250013 |
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| 摘 要： | 目的探讨蒸馏法提取大蒜油的适宜条件,对影响产率的重要因素进行多水平比较,优化组合,指导生产。方法按照大蒜油的生产步骤和影响因素,选择大蒜的破碎粒径,蒜酶激活剂—亚铁离子浓度,发酵温度和蒸馏提取时间这四个因素在三种水平下大蒜油的产率进行比较。结果大蒜破碎粒径为0.2mm、亚铁离子浓度为10mmol/L、发酵温度在33℃、蒸馏提取时间为120min时大蒜油的产率最高熏为0.49%。结论该实验结果能提高大蒜油产率一倍以上,在指导大蒜油生产中,应用效果良好。
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| 关 键 词： | 大蒜油 发酵 蒸馏 产率 |
| 修稿时间： | 2004-02-05 |
The studv on proper distillation conditions of garlic essential oil |
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| Abstract: | Objective To study the proper distillation conditions of garlic essential oil by comparing the affecting factors on productivities and optimizing producing conditions.Methods The distillation yields of garlic essential oil were compared under four affecting factors including the broken garlic fragment diameter,activator of alliinase-Fe 2+ concentration,fermentation temperature and distillation time,at three levels respectively.Results The highest distillation yield(0.49%)of garlic essential oil was gotten with0.2mm diameter of garlic fragment,10mmol/L Fe 2+ concentration,fermentation at33℃and distillation for120minutes.Conclusion The productivity of garlic essential oil is increased two times at above producing conditions. |
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| Keywords: | Garlic essential oil Fermentation Distillation Productivity |
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