摘要
采用水蒸气蒸馏方法提取大蒜精油,并用精炼植物油萃取收集。通过研究蒜氨酸酶酶解时间、酶解温度、蒜与水质量比、蒸馏时间、大蒜粉碎程度等因素对成品大蒜油中蒜素含量的影响,得出最佳的工艺条件是:酶解时间为3h、酶解温度为55℃、蒜与水质量比为1:4、蒸馏时间为1.5h、大蒜粉碎程度为蒜泥。
By the method of water vapor distillation and extraction of refined vegetable oil, the garlic essential oil was prepared. The infection of processing conditions, including enzynolysis time, enzynolysis temperature, mass ratio of garlic to water, distillation time and the smash degree of garlic on the quantity of allicin were studied. The optimal processing conditions such as enzymolysis time, enzymolysis temperature, mass ratio of garlic to water, distillation time and smash degree were 3 hours, 55 ℃, 1 ： 4, 1.5 h and garlic mash, respectively.
出处
《食品研究与开发》
CAS
北大核心
2007年第4期124-127,共4页
Food Research and Development
关键词
水蒸气蒸馏
大蒜精油
大蒜素
蒜氨酸酶
water vapor distillation
garlic essential oil
allicin
alliinase
