Method for extracting garlic oil

An extraction method and garlic oil technology, applied in the field of garlic oil extraction and production, can solve the problems of inability to obtain pure garlic oil, lack of attention, waste of resources and the environment, and achieve comprehensive processing and utilization, reduce dissolution and impact, The effect of reducing the burden

Inactive Publication Date: 2008-08-20
NANJING UNIV OF TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Zeng Zheling of Nanchang University and others have used ethanol to extract allicin in garlic. Ethanol can stabilize allicin, so that the yield of garlic oil and the content of allicin in garlic oil are greatly improved compared with steam distillation, but the garlic is broken. After the direct extraction, the impurity content in the product is higher, and its further purification is more complicated and difficult; CN1098434A, CN1209278A etc. peel the garlic and grind it, then add an appropriate amount of edible vegetable oil to soak and filter to obtain garlic oil with added edible vegetable oil , but this product is a mixture of edible oil and garlic oil, and it is impossible to obtain garlic oil with higher p

Method used

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  • Method for extracting garlic oil

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Effect test

Embodiment 1

[0021] (1) Get mildew-free garlic and peel it through a peeler; add one volume of water and crush it to a particle size of 0.1 mm with a homogenizer;

[0022] (2) obtain garlic juice and garlic dregs by pressing with an extruder;

[0023] (3) Add 6 times the volume of n-hexane to the garlic juice and extract at 30°C for 3 hours;

[0024] (4) Take the extracted organic phase and use an organic membrane with a molecular weight of 1500Da, filter it at a pressure of 0.5 MPa and a temperature of 25° C., and collect the permeate;

[0025] (5) The permeate is concentrated to obtain garlic oil; the concentration temperature is 30°C.

[0026] (6) The obtained in step 2 is freeze-dried by a freeze dryer to obtain food-grade garlic powder.

Embodiment 2

[0028] (1) Get mildew-free garlic, peel it through a peeling machine; add one volume of water, and synchronously crush it to a particle size of 0.05mm with a colloid mill and ultrasonic waves (controlling ultrasonic frequency 25KHz);

[0029] (2) obtain garlic juice and garlic dregs by pressing with an extruder;

[0030] (3) Add 1 volume of petroleum ether to the garlic juice and extract at 45°C for 1.5 hours;

[0031] (4) Take the extracted organic phase and use an organic membrane with a molecular weight cut-off of 300Da, filter it at a pressure of 0.1 MPa and a temperature of 35° C., and collect the permeate;

[0032] (5) The permeate was concentrated under reduced pressure to obtain garlic oil; the concentration under reduced pressure was at a temperature of 55°C.

[0033] (6) Keep the garlic residue obtained in step 2 at 20° C. for 6 hours, and freeze-dry using a freeze dryer to obtain food-grade garlic powder.

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Abstract

The invention relates to a production method of garlic oil and comprehensive utilization of garlic, belonging to finely processing and comprehensive utilization of garlic. Extraction of garlic is closely related with pretreatment of raw material, extraction method and impurity removing. The invention is characterized in that: mechanical disruption or combination of mechanical disruption and ultrasonic micro grinding is made upon garlic for squeezing and extracting juice; solvent extraction, film treatment for impurity removing and concentration produce garlic essential oil; food grade garlic powder can be prepared from squeezed garlic residue through directly freezing and drying or through enzymatic conversion and freezing and drying, thereby realizing finely processing and comprehensive utilization of garlic with high added value.

Description

technical field [0001] The invention relates to a method for extracting and producing garlic oil, which belongs to the field of garlic finishing and comprehensive utilization. Background technique [0002] Since ancient times, garlic has been regarded as a treasure that can be used both as medicine and food. Its functions of appetizing and invigorating the spleen, eliminating bacteria and diseases, dispelling cold and dampness, reducing swelling and detoxification have been recognized by the world. Modern studies have proved that garlic has the effects of lowering blood fat, preventing arteriosclerosis, preventing and treating coronary heart disease, cerebral thrombosis, anti-inflammatory and bactericidal, anti-cancer, improving body immunity, protecting the liver, lowering blood pressure, lowering blood fat, and delaying aging. The medical and health effects are all related to the garlic essential oil, garlic polysaccharide, organic germanium, selenium and other ingredients...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/28A23L1/212A23L1/30A23D7/02A23L33/105
Inventor 熊晓辉陆利霞孙芸张志年
Owner NANJING UNIV OF TECH
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