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| 大蒜油提取及应用研究现状 | |
| 引用本文： | 王家埔,于克学,等.大蒜油提取及应用研究现状[J].保鲜与加工,2002,2(4):11-12. |
| 作者姓名： | 王家埔 于克学 |
| 作者单位： | 1. 山东省临沭县农业广播学校,山东临沭,276700 2. 山东农业大学生命科学院,山东泰安,271018 3. 山东省临沭县南古农林站,山东临沐,276700 |
| 摘 要： | 介绍了大蒜油的理化性质、提取方法、影响出油率的因素以及在抗氧化和食品调味方面的应用。其提取方法主要有3种:水蒸气蒸馏法、有机溶剂浸提法和超临界CO2萃取法。试验证明:大蒜油在抗氧化和食品调味等方面具有广阔的应用前景。 |
| 关 键 词： | 大蒜 大蒜油 提取 应用 |
| 文章编号： | 1009-6221(2002)04-0011-02 |
| 修稿时间： | 2002年4月27日 |
Present Situation of Study on Extracting and Utilizing of Garlic Oil |
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| WANG Jia-pu,YU Ke-xue,GAO Cui-xi.Present Situation of Study on Extracting and Utilizing of Garlic Oil[J].Storage & Process,2002,2(4):11-12. | |
| Authors: | WANG Jia-pu YU Ke-xue GAO Cui-xi |
| Institution: | WANG Jia-pu 1,YU Ke-xue 2,GAO Cui-xi 3 |
| Abstract: | The physical and chemical characters,the extracting methods,the factors which influence the extracting rate and the utilization in antioxidation and food condiment of garlic oil are introduced in this paper.Three main extracting methods are steam distillation,solvent extraction and super critical CO 2 extraction.It has been studied that garlic oil can be used as antioxidation agent and condiment. |
| Keywords: | garlic garlic oil extraction utiliaztion |
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