Preparation method of garlic oil

A technology of garlic oil and garlic, which is applied in the fields of fat oil/fat refining, fat oil/fat production, and fat production. Effect of cleaning and improving extraction rate

Active Publication Date: 2014-03-05
江苏福多美生物科技有限公司
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  • Abstract
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Problems solved by technology

Zeng Zheling of Nanchang University and others have used ethanol to extract allicin in garlic. Ethanol has the effect of stabilizing allicin, so that the yield of garlic oil and the content of allicin in garlic oil are greatly improved compared with steam distillation. Direct extraction after crushing leads to high impurity content in the product, and its further purification is more complicated and difficult
Generally speaking, the solvent method has the advantages of high yield and easy recovery. It is currently a more feasible method for garlic oil extraction. However, at present, solvent extraction uses crushed garlic and then directly extracts it. Because garlic has not been fully enzymatically Solution, acid acid and alliinase did not fully react, resulting in low allicin content in the extracted product, affecting the use of garlic oil
Chinese invention patent CN 101243871B discloses a method for extracting garlic oil. In this method, garlic is mechanically pulverized and ultrasonically pulverized to extract garlic juice with a water-insoluble organic solvent, and then the extract is subjected to membrane filtration, and the filtrate is reduced. Concentrate and recover the solvent under pressure to obtain garlic oil products; in this preparation method, ultrasonic waves are used to crush garlic, which causes the cost of crushing to increase, which is not conducive to the production of small and medium-sized enterprises, and organic solvents such as n-hexane, petroleum ether, ether or No. 6 solvent oil are used The garlic juice is extracted and then desolventized, but it is impossible to completely separate organic solvents such as petroleum ether and ether from the garlic oil during desolventization, resulting in residual organic solvents in the garlic oil, and the resulting garlic oil is not conducive to human health
Chinese invention application patent CN 102067978A discloses a production process of garlic oil. In this production process, garlic is pretreated and placed in a closed container to soak and extract with ethanol, and then the leaching solution is vacuum concentrated and then purified. In the process, 65-75°C ethanol is used for soaking and extraction. Since the temperature of ethanol is between 65-75°C, allicin will be decomposed by heat, which will make the prepared garlic oil not good in flavor and taste, and no enzyme activator is used to catalyze the enzyme. Solution, soaking extraction rate is not high, can not completely extract allicin in garlic
Chinese patent CN 101985578B discloses a method for increasing the yield of garlic essential oil. In this method, a conversion agent is added after enzymatic hydrolysis of garlic paste to promote the conversion of allicin into diallyl disulfide, diallyl trisulfide, allyl trisulfide, allyl The components of garlic essential oil such as methyl disulfide, and then distilled and separated from the essential oil; but the aminoacidase activity regulator components used in the enzymolysis link in this preparation method are blue vitriol, milk of lime, and bittern; and the traditional Steam distillation, also has various deficiencies of steam distillation, which is not conducive to the extraction of garlic essential oil

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0025] Example 1: A preparation method of garlic oil, comprising the steps of:

[0026] Step a: Washing and beating: Select high-quality garlic without moths and mildew, separate the garlic and peel it, wash it with clean water, drain the water, and grind it into garlic pulp at 30°C;

[0027] Step b: enzymatic hydrolysis: add cellulase to the garlic pulp in step a, adjust the pH value of the garlic pulp to 6.5 with a phosphate buffer solution, and enzymolyze the garlic pulp at 30°C for 60 minutes to obtain the first primary enzymatic solution;

[0028] Step c: Filter the enzymolysis solution for the first time: filter the first enzymolysis solution in step b to obtain the filter residue and the first filtrate, add cellulase to the filter residue, and use the buffer solution to adjust the pH value of the filter residue to 6.5 , enzymatically hydrolyzing the filter residue for 60 minutes at a temperature of 30°C to obtain a second enzymatic hydrolysis solution;

[0029] Step ...

Embodiment 2

[0034] Example 2: A method for preparing garlic oil, comprising the following steps: step a: cleaning and beating: selecting high-quality garlic without moths and mildew, separating the garlic into petals and peeling the garlic, washing it with clean water, draining the water, and drying the garlic at 10°C. garlic pulp under the conditions; step b: enzymatic hydrolysis: add cellulase to the garlic pulp in step a, and use phosphate buffer solution to adjust the pH value of the garlic pulp to 5.0, so that the garlic pulp can be heated at a temperature of 25°C Under the condition of enzymatic hydrolysis for 40 minutes, the first enzymatic hydrolysis solution was obtained; step c: the first filtration of the enzymatic hydrolysis solution: filter the first enzymatic hydrolysis solution in step b to obtain the filter residue and the first filtrate, and add to the filter residue Cellulase, using a buffer solution to adjust the pH of the filter residue to 5.0, and enzymatically hydro...

Embodiment 3

[0035] Example 3: A preparation method of garlic oil, comprising the steps of:

[0036] Step a: Washing and beating: select high-quality garlic without moths and mildew, separate the garlic and peel it, wash it with clean water, drain the water, and grind it into garlic pulp at 20°C;

[0037] Step b: enzymatic hydrolysis: add cellulase to the garlic pulp in step a, adjust the pH value of the garlic pulp to 5.5 with a phosphate buffer solution, and enzymolyze the garlic pulp at 30°C for 140 minutes to obtain the first primary enzymatic solution;

[0038] Step c: Filter the enzymolysis solution for the first time: filter the first enzymolysis solution in step b to obtain the filter residue and the first filtrate, add cellulase to the filter residue, and use the buffer solution to adjust the pH of the filter residue to 5.5 , enzymatically hydrolyzing the filter residue for 90 minutes at a temperature of 30°C to obtain a second enzymolysis solution;

[0039] Step d: the first ...

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Abstract

The invention discloses a preparation method of garlic oil. The preparation method comprises the following steps: washing and pulping; enzymatically hydrolyzing for the first time; enzymatically hydrolyzing for the second time; extracting for the first time; extracting for the second time; performing reduced pressure distillation; purifying. Due to the mode, the stability of the garlic oil in a preparation process can be ensured, the extraction rate of the garlic oil is effectively increased, the prepared garlic oil is free from substances harmful to a human body, and the whole preparation process is clean, environment-friendly, green and healthy.

Description

technical field [0001] The invention relates to the field of plant essential oil extraction, in particular to a preparation method of garlic oil. 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 functions of lowering blood fat, preventing arteriosclerosis, preventing and treating coronary heart disease, cerebral thrombosis, anti-inflammatory, anti-cancer, improving immunity, protecting the liver, lowering blood pressure, lowering blood fat and delaying aging. Garlic oil is a general term for various volatile active organic sulfides in garlic. It has various physiological activities and is the main component of garlic's physiological activities. It has fe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/00C11B1/10C11B3/12
Inventor 韩彬张黎明兰玲
Owner 江苏福多美生物科技有限公司
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