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STUDY ON THE EXTRACTION OF GARLIC ESSENTIAL OIL BY THE WATER VAPOR DISTILLATION

Tang Yu

Abstract

By the method of water vapor distillation and extraction of refined vegetable oil, the garlic essential oil was prepared. The infection of processing conditions, including enzynolysis time, enzynolysis temperature, mass ratio of garlic to water, distillation time and the smash degree of garlic on the quantity of allicin were studied. The optimal processing conditions such as enzymolysis time, enzymolysis temperature, mass ratio of garlic to water, distillation time and smash degree were 3 hours, 55 ℃, 1:4, 1.5 h and garlic mash, respectively.

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Available abstract

Key concepts: Allicin, Garlic Oil, Distillation, Essential oil, Chemistry, Extraction (chemistry), Steam distillation, Degree (music)