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Method for extracting garlic oil

A technology of garlic oil and garlic, which is applied in the direction of fat oil/fat production, fat production, food preparation, etc., can solve the problems of high test cost of supercritical fluid extraction method, difficult control of influencing factors, easy loss of active ingredients, etc., and achieve a good market Foreground, the effect of low residual organic solvent content and low cost

Active Publication Date: 2007-10-10
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is complex and requires appropriate temperature, and it is extremely easy to lose effective active ingredients.
The test cost of supercritical fluid extraction method is high, the operation is complicated, and the influencing factors are difficult to control. So far, supercritical fluid extraction method has not found a stable and ideal combination of optimal process parameters.
The extraction rate of existing methods is generally around 90%

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1, extract garlic oil

[0023] 1. After crushing and homogenizing 500g of fresh garlic, let it stand at 60°C for 120min;

[0024] 2. Add NaCl and water to the slurry obtained in step 1, so that the final concentration of NaCl is 90g / L, and the mass percentage of fresh garlic is 500g / L;

[0025] 3. Put the mixture obtained in step 2 into the sample bottle of the Likens-Nickerson simultaneous distillation extraction device, and add 20ml CH to the solvent bottle at the same time 2 Cl 2 . The solvent bottle was heated in a constant temperature water bath at 55°C, the rate of solvent dripping was controlled to be one drop every 15 seconds, and the extraction was distilled for 120 minutes to obtain the extract;

[0026] 4. Freeze the obtained extract in a low-temperature freezer at -40°C overnight, remove the remaining water in the extract, volatilize it in a constant temperature water bath at 55°C to constant weight to obtain garlic oil, and recover CH 2 Cl 2...

Embodiment 2

[0027] Embodiment 2, extract garlic oil

[0028] 1. After crushing and homogenizing 500g of fresh garlic, let it stand at 70°C for 180min;

[0029] 2. Add NaCl and water to the slurry obtained in step 1, so that the final concentration of NaCl is 360g / L, and the mass percentage of fresh garlic is 500g / L;

[0030] 3. Put the mixture obtained in step 2 into the sample bottle of the Likens-Nickerson simultaneous distillation extraction device, and add 20ml CH to the solvent bottle at the same time 2 Cl 2 . The solvent bottle was heated in a constant temperature water bath at 58°C, the rate of solvent dripping was controlled to be one drop every 15 seconds, and the extract was obtained by distillation and extraction for 90 minutes;

[0031] 4. Freeze the obtained extract in a low-temperature freezer at -40°C overnight, remove the remaining water in the extract, volatilize it in a constant temperature water bath at 55°C to constant weight to obtain garlic oil, and recover CH 2 ...

Embodiment 3

[0032] Embodiment 3, extract garlic oil

[0033] 1. After crushing and homogenizing 500g of fresh garlic, let it stand at 80°C for 120min;

[0034] 2. Add NaCl and water to the slurry obtained in step 1, so that the final concentration of NaCl is 150g / L, and the dry mass percentage of garlic is 400g / L;

[0035] 3. Put the mixture obtained in step 2 into the sample bottle of the Likens-Nickerson simultaneous distillation extraction device, and add 20ml CH to the solvent bottle at the same time 2 Cl 2 . The solvent bottle was heated in a constant temperature water bath at 60°C, the rate of solvent dripping was controlled to be one drop every 15 seconds, and the extraction was distilled for 150 minutes to obtain the extract;

[0036] 4. Freeze the obtained extract in a low-temperature freezer at -40°C overnight, remove the remaining water in the extract, volatilize it in a constant temperature water bath at 55°C to constant weight to obtain garlic oil, and recover CH 2 Cl 2 ...

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Abstract

The present invention discloses one kind of garlic oil extracting process. The garlic oil extracting process includes the following steps: 1) crushing garlic material and homogenating; 2) adding NaCl and water into the garlic slurry to result in NaCl concentration of 90-360 g / L and garlic material concentration of 300-700 g / L; 3) distilling and extracting the mixture of the step 2) with water insoluble organic solvent of density higher than water to obtain garlic oil. The process has low cost, simple steps, less solvent consumption and high garlic oil extracting rate.

Description

technical field [0001] The invention relates to a method for extracting garlic oil in the field of food processing. Background technique [0002] Garlic oil is a special substance in garlic. It is a bright and transparent amber liquid. The main components are S-allyl alliin, propyl alliin and S-propyl alliin. It is beneficial to general health and Cardiovascular health is very helpful. [0003] At present, the methods for extracting garlic oil mainly include traditional steam distillation and supercritical fluid extraction. The main production process of the traditional steam distillation method is to use high-quality sesame oil as a solvent and melt allicin to make it. During the process, it goes through multiple processes such as screening, soaking, peeling, beating, liquefaction, constant temperature, centrifugation, distillation, and filtration. This method has complicated procedures and requires proper temperature, so it is extremely easy to lose effective active ingr...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L27/10C11B1/10
Inventor 倪元颖李景明刘冬文孙亚青王国义陈晓明李丽梅曲昆生
Owner CHINA AGRI UNIV
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