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Method for extracting allicin

An extraction method and technology for allicin, applied in the chemical industry, can solve the problems of low garlic extraction rate and residual odor in the mouth, and achieve the effects of reducing garlic odor, inhibiting decomposition and improving extraction rate.

Inactive Publication Date: 2017-05-24
陈增光
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the extraction methods of allicin are basically divided into three categories: steam distillation, organic solvent extraction, supercritical CO 2 extraction method, but the extraction rate of garlic extracted by these three methods is low, and it has a strong garlic odor, which is easy to leave peculiar smell in the mouth after use. Therefore, a new garlic extraction method is needed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for extracting allicin, specifically comprising the following steps:

[0017] (1) Crushing: Peel the garlic, wash it, add absolute ethanol to immerse the garlic, freeze at -28°C for 12 hours, take out the garlic and crush it immediately, the particle size is 80 mesh, no ice crystals will be produced, after crushing, inhibit Allicin is decomposed, the odor of garlic is diluted, the extraction amount is increased, and garlic pulp is obtained;

[0018] (2) Fermentation: add 12% white sugar solution with twice the weight of garlic pulp to garlic pulp, mix evenly, add lactic acid bacteria, ferment at 17°C for 60 hours, pH is 4.6~4.8, add small molecules A large number of extracellular metabolites can inhibit the decomposition of allicin, reduce garlic odor, increase acidity, improve the conversion rate of alliin, increase the content of allicin, increase the leaching rate of allicin, and obtain fermented garlic pulp;

[0019] (3) Extraction: Add anhydrous ethanol 6...

Embodiment 2

[0025] A method for extracting allicin, specifically comprising the following steps:

[0026] (1) Crushing: Peel the garlic, wash it, add absolute ethanol to immerse the garlic, and freeze it at -27°C for 13 hours. Take out the garlic and crush it immediately. The particle size is 80 mesh, and no ice crystals will be produced. After crushing, inhibit Allicin is decomposed, the odor of garlic is diluted, the extraction amount is increased, and garlic pulp is obtained;

[0027] (2) Fermentation: Add 2.5 times the weight of garlic pulp to the garlic pulp and add white sugar solution with a mass fraction of 13%, mix evenly, add lactic acid bacteria, and ferment at 18°C ​​for 65 hours, with a pH of 4.7, to increase the fragrance of small molecules And nutrients, a large number of extracellular metabolites can inhibit the decomposition of allicin, reduce garlic odor, increase acidity, improve the conversion rate of alliin, increase the content of allicin, increase the leaching rate ...

Embodiment 3

[0034] A method for extracting allicin, specifically comprising the following steps:

[0035] (1) Crushing: Peel the garlic, wash it, add absolute ethanol to immerse the garlic, freeze at -26°C for 14 hours, take out the garlic and crush it immediately, the particle size is 100 mesh, no ice crystals will be produced, after crushing, inhibit Allicin is decomposed, the odor of garlic is diluted, the extraction amount is increased, and garlic pulp is obtained;

[0036] (2) Fermentation: add 3 times the weight of garlic pulp to the garlic pulp and add a white sugar solution with a mass fraction of 14%, mix evenly, add lactic acid bacteria, and ferment at a constant temperature of 19°C for 70 hours, with a pH of 4.8, to increase the fragrance of small molecules And nutrients, a large number of extracellular metabolites can inhibit the decomposition of allicin, reduce garlic odor, increase acidity, improve the conversion rate of alliin, increase the content of allicin, increase the ...

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Abstract

The invention mainly relates to the technical field of chemical engineering and discloses a method for extracting allicin. The method comprises the following steps of: crushing, fermenting, extracting and packaging. The method is simple, the allicin extraction ratio reaches 0.526%, the purity is 20.7%, and the economic income is increased by 28.3%. When garlic is added into absolute ethyl alcohol, any ice crystal is not produced after low temperature freezing, the activity of allinase is maintained, decomposition of the allicin is inhibited after crushing, the garlic odor is lightened, and the extraction amount is increased; due to low-temperature lactobacillus fementation, the aroma and nutritional ingredients of micro-molecules are increased, the decomposition of the allicin is inhibited after crushing, the garlic odor is lightened, the extraction amount is increased, the conversion ratio of alliin is improved, the content of the allicin is increased, and the allicin leaching efficiency is improved; when the garlic is added into the absolute ethyl alcohol for performing ultrasonic crushing extraction, so that the contact area of the alliin and allinase is enlarged, the content of the allicin is increased, the extraction rate is improved, and the method is safe, environmental-friendly and low in cost.

Description

technical field [0001] The invention mainly relates to the technical field of chemical industry, in particular to a method for extracting allicin. Background technique [0002] Allicin is a biologically active organic sulfide produced by alliin under the catalysis of alliinase after garlic bulbs are broken, and its scientific name is diallyl thiosulfinate. Allicin has a wide range of physiological effects, such as antibacterial and anti-inflammatory, lowering blood fat, lowering cholesterol, enhancing blood vessel elasticity and lowering blood pressure, regulating blood sugar, preventing cancer, enhancing immune function, detoxification and health care. [0003] At present, the extraction methods of allicin are basically divided into three categories: steam distillation, organic solvent extraction, supercritical CO 2 However, the extraction rate of garlic extracted by these three methods is low, and it has a strong garlic odor, which is easy to leave peculiar smell in the o...

Claims

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Application Information

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IPC IPC(8): C12P11/00A23K10/30A23K20/10
CPCC12P11/00
Inventor 陈增光
Owner 陈增光
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