Carbon dioxide extraction method of garlic essential oil

A technology of garlic essential oil and carbon dioxide, which is applied in the direction of essential oil/spice, fat production, etc., can solve the problems of low extraction rate, influence of active ingredients, waste, etc., and achieve the effect of improving extraction rate and benefiting industrial production

Inactive Publication Date: 2018-02-09
徐州光明生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to the research, the content of alliin in the head, stem and leaf of garlic is 1.17%, 0.41% and 0.13% respectively. However, in the current harvesting method of garlic, only the head part of garlic is used. The remaining garlic stems after harvesting are mostly directly buried or burned on the spot. During the burning process, the alliin contained in the garlic stems is easily cracked into sulfide, which not only pollutes the environment, but is

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0024] Example 1:

[0025] Embodiment 1 of the present invention discloses a carbon dioxide extraction method of garlic essential oil, which includes the following steps:

[0026] 1) A garlic stalk is selected, and after cleaning the garlic stalk, it is pulverized with a pulverizer, and the smashed garlic stalk is further beaten into a slurry to prepare a garlic stalk slurry. , Use a pulverizer to pulverize the mold-free garlic heads, and further beat the pulverized garlic heads into a slurry;

[0027] 2) Mix the garlic head pulp and garlic stem pulp at a mass ratio of 1:1 to obtain mixed garlic pulp;

[0028] 3) Put the mixed garlic slurry in an aerobic environment for continuous fermentation at 30° for 6 hours to prepare a fermented mixed garlic slurry;

[0029] 4) Extract the above-mentioned fermented mixed garlic pulp with 75% ethanol at 30°C for 8 hours, and filter after the end of the extraction to obtain a mixed garlic pulp extract, wherein the mass ratio of fermented garlic pas...

Example Embodiment

[0036] Example 2:

[0037] Embodiment 2 of the present invention discloses a carbon dioxide extraction method of garlic essential oil, which includes the following steps:

[0038] 1) A garlic stalk is selected, and after washing the garlic stalk, it is pulverized with a pulverizer, and the smashed garlic stalk is further beaten into a slurry to prepare a garlic stalk slurry, which is screened out without insects , Use a pulverizer to pulverize the mold-free garlic heads, and further beat the pulverized garlic heads into a slurry;

[0039] 2) Mix the garlic head pulp and garlic stem pulp at a mass ratio of 2:1 to obtain mixed garlic pulp;

[0040] 3) Put the mixed garlic slurry in an aerobic environment for continuous fermentation at 35° for 7 hours to prepare a fermented mixed garlic slurry;

[0041] 4) Extract the above-mentioned fermented mixed garlic pulp with 75% ethanol at 32°C for 9 hours, and filter after the extraction to obtain a mixed garlic pulp extract, wherein the mass rat...

Example Embodiment

[0048] Example 3:

[0049] Embodiment 3 of the present invention discloses a carbon dioxide extraction method of garlic essential oil, which includes the following steps:

[0050] 2) A garlic stalk is selected, and after cleaning the garlic stalk, it is pulverized with a pulverizer, and the smashed garlic stalk is further beaten into a slurry to prepare a garlic stalk slurry, which is screened out without insects , Use a pulverizer to pulverize the mold-free garlic heads, and further beat the pulverized garlic heads into a slurry;

[0051] 2) Mix the garlic head pulp and garlic stem pulp at a mass ratio of 3.5:1 to obtain mixed garlic pulp;

[0052] 3) Put the mixed garlic slurry in an aerobic environment for continuous fermentation at 40° for 8 hours to prepare a fermented mixed garlic slurry;

[0053] 4) Extract the above-mentioned fermented mixed garlic pulp with 75% ethanol at 35°C for 10 hours, and filter after the extraction to obtain a mixed garlic pulp extract, wherein the mass...

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PUM

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Abstract

The invention discloses a carbon dioxide extraction method of garlic essential oil. The method comprises the following steps that garlic heads and garlic stems of garlics are respectively crushed andbeaten into a paste shape; then, mixing is performed to form mixed garlic paste; the characteristic that the self specific garlic ammonia enzyme of the garlics can oxidize the garlic paste into allicin under the aerobic condition is utilized, so that the mixed garlic paste is subjected to fermentation treatment so as to improve the content of effective ingredients in the garlic essential oil; then, an extracting agent is used for extracting and filtering the fermented garlic paste; filter liquid is subjected to carbon dioxide extraction and grading pressure reduction separation; the finished product of the garlic essential oil is finally obtained. In addition, the principle that ice points are different is utilized, so that the water and the extracting agent in residual juice of the mixedgarlic paste extracting liquid after the extraction are sequentially removed, so that the garlic essential oil is obtained again. When the carbon dioxide extraction method of the garlic essential oilprovided by the invention is used for extracting the garlic essential oil, the extraction rate of the garlic essential oil is effectively improved; meanwhile, the effective ingredients of the target product are reserved to the greatest degree; the industrial production is facilitated.

Description

technical field [0001] The invention relates to an extraction process of garlic essential oil, in particular to a carbon dioxide extraction method of garlic essential oil. Background technique [0002] The main component of garlic essential oil is allicin, which is produced by the transformation of alliin under the action of allinase. Because garlic has antibacterial effects, it has gradually received medical attention in recent years. At the same time, garlic is a food with a long history. Its special spicy taste and strong taste have been praised by gourmets all the year round, which makes the area of ​​garlic planted increase year by year. According to the research, the content of alliin in the head, stem and leaf of garlic is 1.17%, 0.41% and 0.13%, respectively. However, the current method of harvesting garlic only uses the head part of garlic, and the other Most of the remaining garlic stems after harvesting are directly buried or incinerated on the spot. During the b...

Claims

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Application Information

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IPC IPC(8): C11B9/02
CPCC11B9/022C11B9/025
Inventor 张明永
Owner 徐州光明生物科技有限公司
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