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Extraction method of garlic essential oil capable of reducing solubility of cholesterol in micelle

A technology of garlic essential oil and extraction method, which is applied in the direction of essential oil/spice, fat production, etc., can solve the problems of low extraction temperature, high cost, high content of soluble impurities, etc., and achieve the effect of reducing absorption

Pending Publication Date: 2019-04-12
YANCHENG INST OF TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Steam distillation is currently a relatively traditional method of extracting essential oils. The advantages of this method are that the required equipment is simple, the cost is low, and no pretreatment is required. The extraction solvent is water, which is safer; the disadvantage is that the extraction temperature high, low extraction rate
The supercritical extraction method has low extraction temperature and high extraction rate; but the required equipment is expensive and cannot be produced on a large scale; the extraction temperature of the solvent extraction extraction method is not high, and the content of allicin is high, but the content of other soluble impurities in the extract is relatively high. high, complicating further steps in the experiment
Molecular distillation technology has many advantages, such as low distillation pressure, material heating for a short time, low temperature during the experiment and high degree of separation, but it has strict requirements on equipment and high cost, so it cannot be used in large-scale production
[0006] The Chinese patent application with the application number CN2015107322797 discloses a method for fermenting garlic under aerobic conditions to increase the allicin content, but the extraction rate of this method is low; the Chinese patent application with the application number CN2013105848864 discloses 2-step enzymatic hydrolysis, 2-step extraction, The method of obtaining garlic essential oil by distillation under reduced pressure, but this method only uses a single enzyme and multiple enzymatic hydrolysis; the preparation process is relatively complicated, and the above two methods have little influence on the content of allicin

Method used

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  • Extraction method of garlic essential oil capable of reducing solubility of cholesterol in micelle
  • Extraction method of garlic essential oil capable of reducing solubility of cholesterol in micelle
  • Extraction method of garlic essential oil capable of reducing solubility of cholesterol in micelle

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Get 80g of garlic, wash and beat it, beat it into mashed garlic, add alliinase-cellulose-pectinase 0.48% to the mashed garlic, when the NaCl solvent concentration is 20g / L, the enzymolysis reaction temperature is 37°C, and the enzymolysis time 0.4h, the steam distillation time was 1h, extracted with 1:1 volume ratio of petroleum ether, each group was extracted 3 times, and the average value was taken.

[0034] Test group 1: the ratio of alliinase-cellulase-pectinase: 1:1:1;

[0035] Test group 2: the ratio of alliinase-cellulase-pectinase is: 2:1:2;

[0036] Test group 3: the ratio of alliinase-cellulase-pectinase is: 3:1:3;

[0037] Test group 4: the ratio of alliinase-cellulase-pectinase: 1:2:1;

[0038] Test group 5: the ratio of alliinase-cellulase-pectinase: 1:3:1.

[0039] Calculate the extraction rate of the garlic essential oil of each group respectively, the results are shown in figure 1 . Depend on figure 1 It can be seen that the ratio of alliinase-cell...

Embodiment 2

[0041] Get 80g of garlic, wash and beat, beat into mashed garlic, add alliinase-cellulose-pectinase ratio to the mashed garlic to be 3:1:3, when NaCl solvent concentration is 20g / L, enzymolysis reaction temperature is 37 ℃, enzymatic hydrolysis time is 0.8h, steam distillation time is 1.5h, extract with 1:2 volume ratio of petroleum ether, extract 3 times for each group, and take the average value.

[0042] Test group 1: alliinase-cellulase-pectinase quality: 0.36%;

[0043] Test group 2: alliinase-cellulase-pectinase quality: 0.48%;

[0044] Test group 3: alliinase-cellulase-pectinase quality: 0.6%;

[0045] Test group 4: alliinase-cellulase-pectinase quality: 0.72%;

[0046] Test group 5: alliinase-cellulase-pectinase quality: 0.84%;

[0047] Calculate the extraction rate of the garlic essential oil of each group respectively, the results are shown in figure 2 . Depend on figure 2 It can be seen that the extraction rate is the highest when the amount of enzyme added ...

Embodiment 3

[0049] Take 80g of garlic, wash and beat it, beat it into mashed garlic, add alliinase-cellulose-pectinase in the ratio of 1:2:1 to the mashed garlic, the amount of enzyme added is 0.48%, and the enzymatic hydrolysis reaction temperature is 38°C. The solution time was 0.6h, and the steam distillation time was 1.5h. The essential oil was extracted with petroleum ether at a volume ratio of 1:3. Each group was extracted 3 times, and the average value was taken.

[0050] Test group 1: when the NaCl concentration is 10g / L;

[0051] Test group 2: when the NaCl concentration is 15g / L;

[0052] Test group 3: when the NaCl concentration is 20g / L;

[0053] Test group 4: when the NaCl concentration is 25g / L;

[0054] Test group 5: when the NaCl concentration was 30 g / L.

[0055] Depend on image 3 It can be seen that the extraction rate is the largest when the concentration of NaCl is 25g / L, and slightly decreases when it is 30g / L. The purpose of adding sodium chloride is to increase ...

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Abstract

The invention discloses an extraction method of garlic essential oil capable of reducing solubility of cholesterol in micelle. The extraction method comprises the steps of carrying out crushing, carrying out enzymolysis, carrying out steam distillation by a NaCl solvent method, carrying out extraction and the like. According to the invention, the yield of the essential oil is increased through a damage effect on cell walls, and meanwhile, through the synergistic effect of a cell wall breaking enzyme and alliinase, the allicin content is increased while the garlic essential oil is improved. Thegarlic essential oil with high allicin content can inhibit the solubility of cholesterol in micelle, and has an effect of reducing cholesterol. The extraction method is simple to operate, has a low equipment requirement, is high in oil yield and good in oil quality, has a remarkable effect of reducing cholesterol, and is suitable for industrial production of garlic essential oil and development of health-care food.

Description

technical field [0001] The invention specifically relates to a method for extracting garlic essential oil that reduces the solubility of cholesterol micelles, and belongs to the technical field of natural product development and utilization. Background technique [0002] Garlic essential oil is extracted from garlic, which is equivalent to concentrating the efficacy of garlic. Divided into volatile essential oils and non-volatile essential oils. Steam distillation extracts garlic essential oil by distilling out the volatile garlic substances carried by the water vapor. The steam distillation method is usually used in combination with the hydroenzyme method, and a mixture of cellulase and pectinase is selected as the cell wall polysaccharide hydrolase. The concentration of NaCl will affect the electrolyte balance of the solution, thereby affecting the amount of garlic essential oil volatilized with water vapor, so the aqueous enzymatic method and NaCl have a synergistic eff...

Claims

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Application Information

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IPC IPC(8): C11B9/02
CPCC11B9/025C11B9/027
Inventor 苏建辉唐喆彭英云傅润泽陈洪兴
Owner YANCHENG INST OF TECH
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