摘要
介绍了大蒜油的理化性质、提取方法、影响出油率的因素以及在抗氧化和食品调味方面的应用。其提取方法主要有3种:水蒸气蒸馏法、有机溶剂浸提法和超临界CO2萃取法。试验证明:大蒜油在抗氧化和食品调味等方面具有广阔的应用前景。
The physical and chemical characters,the extracting methods,the factors which influence the extracting rate and the utilization in antioxidation and food condiment of garlic oil are introduced in this paper.Three main extracting methods are steam distillation,solvent extraction and super critical CO 2 extraction.It has been studied that garlic oil can be used as antioxidation agent and condiment.
出处
《保鲜与加工》
CAS
2002年第4期11-12,共2页
Storage and Process
关键词
大蒜油
应用
现状
提取技术
garlic
garlic oil
extraction
utiliaztion
