Method for extracting allium sativum oil and allium sativum polyose from garlic by supercritical CO2

A technology of garlic polysaccharide and garlic oil, which is applied in the direction of fat oil/fat production, fat production, bulk chemical production, etc., can solve the problems of increased process, low comprehensive utilization value of garlic, and difficult filtration, etc., achieves no solvent residue, provides comprehensive The effect of using value and shortening the process

Active Publication Date: 2008-08-27
广东健芝缘保健食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although Chinese patent CN1124591A has announced the supercritical extraction method of odorless allicin, garlic needs to be processed into odorless garlic grains earlier, and part of the allicin is lost in the processing process, and the processing process is complicated at the same time, which increases the production cost. Low comprehensive utilization value
[0006] Chinese patent CN1376770A realizes the liquid-phase countercurrent extraction of allicin, but the garlic needs to be squeezed and filtered, which increases the process and is difficult to filter, and the remaining garlic residue is difficult to dry

Method used

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  • Method for extracting allium sativum oil and allium sativum polyose from garlic by supercritical CO2

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Peel the fresh garlic, weigh 10kg, and put the whole grain into the hanging basket of the extraction kettle. The pressure was 5 MPa, the temperature was 45°C, and dynamic extraction was performed for 3 hours to obtain 33 grams of garlic oil with an allicin content of 56%. The extraction kettle released 3.6 kilograms of juice, boiled, filtered, and evaporated to dryness to obtain 680 grams of garlic polysaccharide.

Embodiment 2

[0021] Peel the fresh garlic, weigh 10kg, slice it, and put it into the hanging basket of the extraction kettle. The pressure is 5MPa and the temperature is 45°C. Dynamically extract for 3 hours to obtain 32 grams of garlic oil with an allicin content of 60%, 4.2 kilograms of juice is released from the extraction kettle, boiled, filtered, and evaporated to dryness to obtain 750 grams of garlic polysaccharide.

Embodiment 3

[0023] Fresh garlic is peeled, weighed 10kg, sliced, put into the hanging basket of extraction kettle, the pressure of control extraction kettle is 25MPa, and temperature is 40 ℃, static extraction 3 hours; The pressure of extraction kettle is 25MPa, and temperature is 40 ℃, The pressure of the primary separation kettle is 9MPa, and the temperature is 45°C; the pressure of the secondary separation kettle is 5MPa, and the temperature is 45°C; dynamic extraction for 3 hours obtains 34 grams of garlic oil with a content of 58% allicin, and 4.8 kilograms of juice is released from the extraction kettle. Boil, filter, and evaporate to dryness to obtain 780 grams of garlic polysaccharide.

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Abstract

The invention opened a method to abstract the garlic oil and the garlic polyoses by the supercritical CO2. The process is: (1) put the garlic in the extractive kettle, inlet the CO2, increase the press into the 10-35MPa, the temperature is 32-50 DEG C, static extraction for 0-3h; (2) dynamic extraction for 1-4h, the press is 10-35MPa; the temperature is 32-50 DEG C; the first extractive kettle press is 5-12MPa and the temperature is 30-50 DEG C; the secondary extractive kettle press is 4-7MPa and the temperature is 30-50 DEG C; (3) Release the garlic oil from the the secondary extractive kettle; (4) release the liquid from the outlet of the kettle, after drying the polyoses can be get. The process can improve the utilization ratio of the garlic.

Description

technical field [0001] The present invention relates to the extraction technology of active ingredient of garlic, especially refers to a kind of extraction technology of garlic oil and garlic polysaccharide with supercritical CO 2 A method for simultaneously extracting garlic oil and garlic polysaccharide from fresh garlic. Background technique [0002] Garlic is the bulb of the Liliaceae Allium plant (Allium Sativum.), also known as garlic, Hu, single head garlic, single garlic, etc., native to western Asia. Garlic is rich in nutrients and has strong health care functions for disease prevention and treatment. Traditional Chinese medicine believes that: Garlic has the functions of appetizing and invigorating the spleen, dispelling cold and dehumidification, reducing swelling and detoxification. Modern medical research has proved that garlic has the effects of lowering blood fat, lowering blood pressure, preventing and treating cerebral thrombosis, coronary heart disease, p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B1/10C08B37/00
CPCY02P20/54
Inventor 刘峻岭许克勇许凯旋胡继安
Owner 广东健芝缘保健食品有限公司
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