2006•Cereals & OilsRequires access

Study on Extraction of Garlic Oil by Supercritical CO_2

Yusong Zhang

Abstract

SFE technology was studied in this paper, the parameters including the pressure, temperature and time of extraction cosolvent. Taking by orthogonal experiment, the optimistic combination is: taking 15% ethanol as cosolvent, Extraction pressure 25 MPa, extraction temperature 35℃and extraction time 240 min, The extraction rate reached 0.446%. The conclusion was drawn that the garlic oil extracted by SFE was tan and translucence, little fluid, and have the flavor of garlic.

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Available abstract

Key concepts: Extraction (chemistry), Supercritical fluid extraction, Supercritical fluid, Garlic Oil, Flavor, Chromatography, Chemistry, Food science