2009•Zhongguo tiaoweipinRequires access
Study on the extraction of allicin in the Saimaiti garlic
Wei Wang, Gulinazi, Jinyu Li, Pang HuanMing, Fu Li
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Abstract
the ethyl alcohol was used to extract and separate allicin from garlic and its optimal conditions was determined in this paper.The garlic slurry was kept under 35 ℃ for 0.5 h,extracted allicin with 95% ethyl alcohol for 1.5 h,the ratio between the garlic slurry and 95% ethyl alcohol was 1 g∶4 mL,extracted liquid was concentrated by a rotate evaporation apparatus in the speed of 75 r/s,with the distillate temperature 45 ℃ and the pressure 0.01 MPa,the extraction rate was 0.25%.