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。
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.
出处
《实用医药杂志》
2004年第4期347-348,共2页
Practical Journal of Medicine & Pharmacy
关键词
大蒜油
发酵
蒸馏
产率
Garlic essential oil Fermentation Distillation Productivity
