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57 results about "Alliinase" patented technology
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In enzymology, an alliin lyase (EC 4.4.1.4) is an enzyme that catalyzes the chemical reaction an S-alkyl-L-cysteine S-oxide ⇌ an alkyl sulfenate + 2-aminoacrylate Hence, this enzyme has one substrate, S-alkyl-L-cysteine S-oxide, and two products, alkyl sulfenate and 2-aminoacrylate. This enzyme belongs to the family of lyases, specifically the class of carbon-sulfur lyases. The systematic name of this enzyme class is S-alkyl-L-cysteine S-oxide alkyl-sulfenate-lyase (2-aminoacrylate-forming).
Technique for producing toasted garlic polysaccharides and allinase by using toasted garlic as raw material
The fresh garlic is used as raw material and subjected to cleaning, roguing, crushing and juicing, filtering, adjusting the pH value of the juice, centrifugating to obtain raw alliinase; then dissolving, ultrafitering, freeze drying to produce alliinase product of high purity. The centrifugated supernatant is treated by cation exchange resin column and anion exchange resin column to obtain fine liquid of alliinase and then the garlic polysaccharide product of high purity is obtained by concentrating, pneumatic conveying drying. The invention uses raw material of the same batch to produce two active materials such as alliinase, garlic polysaccharide. The utilization factor of garlic resource is greatly increased and the environment pollution resulted from the single product is reduced and the manufacturing cost is reduced, the benefit for producing garlic polysaccharide or alliinase is greatly increased.
Owner:JINAN UNIVERSITY
Preparation process of ajoene
InactiveCN101928735AImprove conversion rateHigh purityOrganic compound preparationFermentationModerate dehydrationAlcohol
The invention relates to a preparation process of ajoene, comprising the steps of: converting natural alliin or synthesized alliin into allicin in a water solution by utilizing alliinase in garlic, adding a water-soluble organic solvent, such as alcohol, ketone, ether and the like, to remove partial impurities so as to prepare an allicin solution, then adding a dehydrating agent for moderate dehydration, converting 90% of allicin into the ajoene at moderate temperature, and evaporating the solvent to obtain an ajoene product with the purity of 90%. The process is easy to operate and is suitable to scale preparation of the ajoene products.
Owner:GUANGZHOU GENERAL HOSPITAL OF GUANGZHOU MILITARY COMMAND +1
Method for ultrasonic assisted extraction of alliin in garlic
ActiveCN102850245AHigh yieldReduce extraction timeOrganic chemistryOrganic compound preparationBiotechnologyFreeze-drying
The present invention provides a method for ultrasonic assisted extraction of alliin in garlic, and relates to the field of food processing. The method is performed according to the following steps: peeling and washing fresh garlic, and adding distilled water; adopting a water bath heating method to carry out inactivation on alliinase in the garlic; carrying out beating crushing; carrying out a pulse ultrasonic treatment on the resulting slurry under a certain condition; carrying out centrifugation on the ultrasonic-treated solution to obtain a supernatant; carrying out a ultrafiltration treatment to remove polysaccharides, proteins and other macromolecule impurities; collecting the filtrate; carrying out freeze drying to obtain the product; and determining the alliin content in the product, and calculating yield. According to the present invention, the ultrasonic technology is adopted to assistedly extract the alliin in the garlic, the extraction time is short, the efficiency is high, and the alliin yield of the method of the present invention is increased by 1.32-1.37 times than the alliin yield of the conventional heat extraction method.
Owner:JIANGSU UNIV
Botanical biopesticide
InactiveCN104082357ANo pollution in the processImprove efficacyBiocidePlant growth regulatorsAdditive ingredientBULK ACTIVE INGREDIENT
The invention relates to a botanical biopesticide. The botanical biopesticide is an aqueous emulsion composed of the extracts of plant active ingredients and auxiliaries, wherein the plant active ingredients include the extracts of sophora alopecuroide, cynanchum komarovii and thymus serpyllum, and the water extracts of onion, garlic and rheum; the auxiliaries include white sugar, turpentine oil and an emulsifying agent. Prepared from the reproducible edible plants used as the raw materials, the botanical biopesticide is pollution-free, has no pollution on the environment, complies with the pollution-free green ecological agricultural input norms and also has no withdrawal time. The botanical biopesticide is prepared compatibly from the Chinese herbal medicines, namely sophora alopecuroide, cynanchum komarovii and thymus serpyllum, added with the garlic as the major ingredient, onion as the auxiliary ingredient and rheum as the initiator; in the formula, the onion, similar to the garlic, contains a plurality of biological sulfides, and the sulfides are combined with the sulfides in the garlic to generate new allicin under the action of the alliinase. As the rheum and table vinegar are added, the efficacy and stability of the botanical biopesticide are further improved and the botanical biopesticide can be preserved for a long time without losing efficacy; the quality of crops can be improved.
Owner:何芳
Method for extracting onion essential oil through ultrahigh pressure regulation of alliinase reaction
InactiveCN101591587AAvoid interferenceAvoid residueEssential-oils/perfumesFermentationWater vaporAlliinase
The invention discloses a method for extracting onion essential oil through ultrahigh pressure regulation of alliinase reaction, and belongs to fine and deep processing technology for farm products. The method is carried out according to the following steps: (1) pretreating onion under ultrahigh pressure; (2) preparing onion alliin solution; (3) preparing onion alliinase solution; (4) catalyzing alliinase zymolysis reaction under the ultrahigh voltage; and (5) decompressing water vapor to distill and extract the onion essential oil. The method is easier to control the production process, thereby improving the yield and the quality of the onion essential oil. Under the process condition, the yield of the onion essential oil is between 0.43 and 0.47 percent. The quality of the essential oil and the content of active substances are also improved; and the essential oil has wide market development prospect.
Owner:JIANGSU UNIV
Method for purifying alliinase by double-water-phase separation
The invention belongs to the field of deep processing of garlic, and particularly discloses a method for purifying alliinase by double-water-phase separation. The method comprises the following steps: (1) peeling and precooling garlic squamous bulbs, immersing in a precooled extract, homogenizing, centrifuging, and discarding garlic slag, thereby obtaining the supernate crude enzyme solution; (2) dissolving ammonium sulfate, sodium dihydrogen phosphate or trisodium citrate in a Britton-Robinson buffer solution, oscillating to completely dissolve, adding a PEG (polyethylene glycol) solution, evenly mixing by oscillation, and standing for phase splitting, thereby obtaining a double-water-phase extractant; (3) adding the crude enzyme solution into the double-water-phase extractant, oscillating, centrifuging, and standing for phase splitting; and (4) ultrafiltering the lower phase of the enriched alliinase, and carrying out vacuum freeze drying on the trapped fluid to obtain the alliinase solid. The method is simple to operate, has the advantages of simple apparatuses, time saving, low cost, and higher alliinase purification multiple and enzyme activity recovery rate than the prior art, and can easily implement scale-up production.
Owner:QILU UNIV OF TECH
Sweep frequency ultrasonic assisted extraction method for alliinase in garlic
ActiveCN102851271AEfficient extractionNo pollution in the processLyasesUltrasonic assistedCentrifugation
The invention relates to a sweep frequency ultrasonic assisted extraction method for alliinase in garlic, and belongs to the field of food processing. The method is performed according to the following steps: peeling and washing fresh garlic; placing the washed garlic in a low temperature refrigerator to carry out cold preservation for 12 hours; adding a pre-cooling crude enzyme extraction liquid; carrying out crushing homogenate in a pre-cooling tissue triturator; filling the resulting homogenate into a plastic bag, and sealing; placing the bag in an extraction tank of a sweep frequency ultrasonic device to carry out a sweep frequency ultrasonic treatment, wherein the extraction tank is filled with tap water; after completing ultrasonic extraction, filtering through four layers of gauzes, removing garlic residue, and collecting filtrate; and carrying out centrifugation on the filtrate for 20 minutes at a rotation speed of 10000 g at a temperature of 4 DEG C, wherein the resulting supernatant is the alliinase crude product. According to the present invention, the sweep frequency ultrasonic technology is adopted to extract the alliinase in the garlic at a maximum, such that characteristics of convenient operation, short extraction time, high efficiency and reduced cost are provided.
Owner:JIANGSU UNIV
Natural food preservative and preparation method thereof
PendingCN105707642AEasy to useHigh antibacterial activityFood ingredient as antioxidantFood preservationPreservativeNatural food
The invention provides a natural food preservative. The natural food preservative is prepared from the following raw materials of garlic, rosemary, siraitia grosvenorii, lotus leaves, dandelions and haws. The preparation method of the natural food preservative comprises the following steps of (1) preparing a garlic extracting solution: performing inactivation treatment on alliinase in the garlic, and then performing slight boiling extraction with water so as to obtain the garlic extracting solution; (2) preparing a rosemary and siraitia grosvenorii extracting solution: crushing the rosemary and the siraitia grosvenorii, and then performing slight boiling extraction with water so as to obtain the rosemary and siraitia grosvenorii extracting solution; (3) preparing a lotus leaf, dandelion and haw extracting solution: crushing the lotus leaves, the dandelions and the haws, and then performing slight boiling extraction with water so as to obtain the lotus leaf, dandelion and haw extracting solution; and (4) performing drying: uniformly mixing the garlic extracting solution with the rosemary and siraitia grosvenorii extracting solution, and the lotus leaf, dandelion and haw extracting solution, and performing spray drying so as to obtain the natural food preservative. The natural food preservative is good in various anticorrosive indexes, and is harmless to human bodies.
Owner:CHANGSHA LANGLIN BIOLOGY PROD
Preparation method of composite rich in ajoene
The invention discloses a preparation method of a composite rich in ajoene. The preparation method comprises the following steps of transforming natural alliin extracted from garlic into diallyl thiosulfinate by taking alliinase as a catalyst; carrying out membrane concentration, extraction, separation and enrichment, and then reacting and purifying to obtain a high-content ajoene product. The preparation method disclosed by the invention has the advantages of available process raw materials, easily controlled production process conditions and high product purity.
Owner:四川省荣桓科技有限责任公司
Method for preparing edible fungus culture matrix from garlic straw wastes
InactiveCN102584354ALarge amount of processingRealize the purpose of turning waste into treasureClimate change adaptationBioloigcal waste fertilisersBiotechnologyAlliinase
The invention relates to a method for preparing an edible fungus culture matrix from garlic straw wastes. The method comprises the following steps of: putting the ground garlic straws into a steamer of a steam distillation device, spraying an alliinase-containing aqueous solution on the ground garlic straws, extracting garlic oil by a steam distillation method, and preparing the edible fungus culture matrix from the garlic straws from which the garlic oil is extracted. The garlic straw wastes are treated by the method, so that the wastes are recycled, and a natural garlic oil product can be obtained; and cost is low, the treatment capacity is high, obvious social and economic benefits are achieved, and industrial production can be implemented.
Owner:云南金雨庄生物科技有限责任公司
Deodorized garlicin extraction method
The invention relates to a deodorized garlicin extraction method. The method comprises the following steps: selecting high-quality garlic as a raw material, adding water for immersion, peeling the cuticle, flushing, crushing, adding to an enzymatic hydrolysis apparatus, adding water, adding an enzyme activator Fe<2+> enzyme, and carrying out enzymatic hydrolysis of alliinase in garlic under controlled conditions; carrying out steam heating distillation extraction, and cooling through a condenser to obtain an oil-water mixed solution; allowing the obtained oil-water mixed solution to stand for layering, and taking the obtained lower layer oil to obtain an oil-water distillate containing garlicin; adding salad oil for extraction deodorization; and allowing the obtained mixture to stand, and taking the bottom layer oil phase liquid to obtain a deodorized garlicin stock solution. The method has the advantages of reasonable technology, short extraction time, no organic solvent residual, good deodorization effect and high extraction efficiency; and the garlicin prepared through the method reserves all nutrition components in the raw material and has a good product safety.
Owner:SHANDONG HOMEY AQUATIC DEV
Method for preparing gram-level high-purity natural thiosulfinate
The invention relates to a method for preparing gram-level high-purity natural thiosulfinate, belonging to the technical field of compound preparation. The method comprises the following steps: preparing an allium tissue homogenate containing active alliinase, keeping the temperature, washing off endogenous thiosulfinate generated in the tissue homogenate with an organic solvent, preparing exogenous ACSO into a solution, adding the solution into the tissue homogenate, keeping the temperature to generate single thiosulfinate or mixed thiosulfinates, and finally, purifying to obtain the product. The method has the advantages of mild reaction conditions, high product purity, high reaction yield, high cleanness and environmental protection, is simple to operate, and conforms to green technological requirements. The purity of the prepared pure thiosulfinate is sufficient for manufacturing drugs and especially diallyl thiosulfinate (garlicin). The research indicates that the garlicin has the maximum antibacterial, antihypertensive, anticancer, antioxidation and other activities in thiosulfinate.
Owner:JIANGNAN UNIV
Composition capable of preventing and treating respiratory system diseases like novel coronavirus infection and other diseases
InactiveCN111701015AAchieve long-term storageImprove complianceAntibacterial agentsPowder deliveryEscherichia coliStaphylococcus aureus
Owner:WUXI HONGRUI BIOMEDICAL TECH CO LTD
Process of preparing conjugates of allium organosulfur compounds with amino acids, peptides, and proteins
ActiveUS20110082282A1Maximize yield and recoveryGood anti-inflammatory effectAlbumin peptidesTripeptide ingredientsThiosulfinateThiosulfinic acids
Owner:WISCONSIN ALUMNI RES FOUND
Natural preservative comprising heated garlic extract and method for preparing thereof
The present invention relates to a natural preservative comprising heated garlic extract and a method for preparing thereof. More particularly, the invention relates to a method for preparing a natural preservative, comprising a) inactivating alliinase contained in garlic to obtain alliinase-inactivated garlic; b) extracting said alliinase-inactivated garlic to obtain garlic extract; and c) heating said garlic extract, and a natural preservative prepared by said method. The heated garlic extract of the invention has a high antimicrobial activity, a high stability over a wide range of pH and a high storage stability without unique unpleasant flavor and taste of garlic, and has not an adverse effect of chemical preservatives on a human body. Therefore, the heated garlic extract of the invention can be effectively used as a preservative for a wide variety of products.
Owner:SEJONG UNIVERSITY
Method for processing alliinase in radiofrequency passivated garlic
ActiveCN107183596AReduced activityReduce energy and water consumptionFood thermal treatmentAlliinaseRadio frequency
The invention discloses a method for processing alliinase in a radiofrequency passivated garlic, and belongs to the field of agricultural product processing. The processing method comprises the following steps: conducting radiofrequency passivated enzyme technology processing on fresh garlic in a process of producing alliin, rapidly cooling the garlic after completing the treatment in a radiofrequency processing chamber, and then conducting the next step of production. The treatment method can be used for passivate 70 to 80% of activity of the alliinase. The method has good enzyme passivating effect, can prevent allicin production in the process of producing the alliin, and reduces energy consumption and water consumption.
Owner:JIANGNAN UNIV
Compositions and methods for treating aspergillosis
The present invention provides monoclonal antibodies specific for members of the Aspergillus genus and uses thereof for increasing the survival rate of a subject infected with an Aspergillus species. The present invention also provides conjugates of alliinase with monoclonal antibodies specific for members of the Aspergillus genus that preserve the ability of the antibody to recognize the fungus as well as the activity of the enzyme to produce cytotoxic molecules of allicin from the substrate alliin. The invention further provides pharmaceutical compositions comprising the conjugates of the mAbs of the invention and alliinase and uses thereof in combination with the substrate alliin in the treatment of diseases cause by Aspergillus species, in particular invasive aspergillosis.
Owner:YEDA RES & DEV CO LTD
Promoter sequence of garlic allinase gene
PendingCN111286502AOvercoming the disadvantages of traditional PCRStrong specificityCarbon-sulfur lyasesVectorsEnzyme GeneAlliinase
The invention relates to a garlic alliinase gene promoter sequence which consists of 2407 nucleotides in SEQ ID NO.1. The gene sequence of the alliinase promoter disclosed by the invention can providea powerful molecular basis for researching alliinase interaction genes and researching an allicin synthesis mechanism in the future. Defects caused by traditional PCR in alliinase promoter gene cloning are overcome, and by means of chromosome stepping, the the advantages of being efficient, easy and convenient to implement, high in specificity and sensitivity and long in unknown sequence are obtained at a time. The gene sequence of the alliinase promoter can provide a powerful molecular basis for researching alliinase interaction genes, researching an allicin synthesis mechanism and increasing the allicin content in the future.
Owner:XUZHOU NORMAL UNIVERSITY
Combined preparation method of garlic extract
ActiveCN112707852AGuaranteed purityGuaranteed qualityOrganic chemistryCarbon-sulfur lyasesBiotechnologyAlliinase
The invention provides a combined preparation method of a garlic extract, belongs to the field of natural substance extraction, separation and purification, and can solve the problems of single component of a substance prepared by an extraction process and incapability of truly realizing full utilization of garlic raw materials in the prior art. The preparation method comprises the following steps of: (1) preparing a garlic extracting solution; (2) preparing alliinase; (3) preparing allicin; and (4) preparing garlic polysaccharide and garlic amino acid. The method can be applied to combined preparation of the garlic extract.
Owner:青岛博恩高科生物技术有限公司
Site-specific in situ generation of allicin using a targeted alliinase delivery system for the treatment of cancers, tumors, infectious diseases and other allicin-sensitive diseases
Owner:YEDA RES & DEV CO LTD
Compound alliin powder injection
The compound alliin powder for injection contains alliin and alliinase in the weight ratio of 0.7-2.5 and inhibitor sodium chloride in the amount of 0.6-1.5 % of the total weight of alliin and alliinase. The compound alliin powder for injection is stored in sealed container with inflated nitrogen at -4~+4 deg.c, and is stable, safe and suitable for intravenous injection and intravenous instillation. It has the following medicinal effects: preventing and treating cardiac and cerebral vascular diseases owing to its thrombus-resisting and blood fat-lowering function; resisting tumor and resisting fungus and virus.
Owner:XINJIANG AILEXIN PHARMA
Alliin-base essence and preparation method thereof
PendingCN110876694AImprove permeabilityImprove antioxidant capacityCosmetic preparationsToilet preparationsProtein compositionBiochemical engineering
The invention discloses an alliin-base essence and a preparation method thereof. The alliin-base essence comprises the following components (by weight): 80-90 parts of an alliin solution, 5-8 parts ofa plant extract essence composition and 2-3 parts of a polypeptide protein composition. Allicin is produced after alliin is subjected to an alliinase chemical reaction. The problem is that allicin isnot stable enough. The shelf life of cosmetics made of allicin is short, which is not conducive to product promotion. The inventors re-studied and invented cosmetics based on alliin. The alliin is colorless and tasteless, is water-soluble, and has stable components. The shelf life of the prepared cosmetics can be as long as three years without adding preservatives, and there is no garlic flavor unique to allicin, which is more convenient to add odors of other components. And the cosmetic effect is better. In the invention, alliin is used as a base, so that the essence has a good antioxidant effect, and further plays the role of anti-oxidation and anti-aging.
Owner:欧露莲生物科技(广东)有限公司
Low-temperature air-isolated allicin production apparatus and usage method thereof
ActiveCN104498351AMild conditionsEffective isolationBioreactor/fermenter combinationsOrganic chemistryLysisDistillation
The invention relates to the technical field of biosynthesis apparatuses, and relates to a low-temperature air-isolated allicin production apparatus and a usage method thereof. The production apparatus comprises a reaction tank, a first low-temperature aseptic tank, a second low-temperature aseptic tank, a microfiltration device, an ultrafiltration device, a cycled extraction device, an injection loading device, a molecular distillation device and an oxygen-removed water tank. Through current pharmaceutical new technologies such as alliinase catalyzing alliin lysis for biosynthesis of allicin, microfiltration and ultrafiltration for purifying allicin, cycled extraction and molecular distillation for realizing liquid-liquid separation, physical sterilization and argon-filling precharging and the like, the low-temperature air-isolated allicin production apparatus effectively isolates air, reduces the temperature of biologically synthesizing allicin and avoids allicin decomposition, and enables the allicin biological synthesis conditions to be mild, the yield to be high and the quality to be excellent. Also the low-temperature air-isolation allicin production apparatus is especially applicable to separation of heat-sensitive easily-oxidized substances, and is capable of effectively keeping the physical properties of natural substances.
Owner:新疆胡蒜研究院(有限公司)
Process of preparing conjugates of allium organosulfur compounds with amino acids, peptides, and proteins
ActiveUS8481284B2Maximize yield and recoveryGood anti-inflammatory effectTripeptide ingredientsPeptide preparation methodsBiological bodyThiosulfinate
Owner:WISCONSIN ALUMNI RES FOUND
Garlic extract containing protein peptide for cosmetics and preparation method thereof
ActiveCN111529467AGood antibacterial effectConvenient careCosmetic preparationsHair removalBiotechnologyArginine
The invention discloses a garlic extract containing protein peptide for cosmetics and a preparation method thereof. The garlic extract does not contain allicin and contains alliin, protein peptide, protein, free amino acid, hydrolyzed amino acid, soluble sugar, polysaccharide, mineral nutrient elements and the like, wherein the content of alliin is 1-6%, and the effective components such as protein peptide, soluble sugar and polysaccharide in garlic are retained. The content of protein peptide is 2.8-3.2%, and the content of protein is 9-15%. The total content of free amino acid is 3.8-4.3%, wherein the content of lysine is 1.8-2.3%. The total content of hydrolyzed amino acid is 6-8%, wherein the content of arginine is 1.9-2.2%. According to the invention, the low-temperature grinding technology and the inactivated component alliinase technology are adopted, so that the generation of allicin in the garlic extract can be avoided, and the components such as alliin, protein peptide, protein and free amino acid beneficial to skin can be retained; and no chemical solvent is used in the extraction process, so that the garlic extract is energy-saving and environment-friendly, the naturalproperty of garlic peptide and the original characteristics of biological raw materials are kept, and the garlic extract is a new material in the field of cosmetics.
Owner:欧露莲生物科技(广东)有限公司
Onion which have less pungent taste and does not form lachrymatory factor
Owner:HOUSE FOODS GRP INC
Onion with reduced pungency that does not generate lachrymatory component
ActiveUS20160073607A1Weak and no pungency and tear-inducingReduce the amount requiredMicrobiological testing/measurementMutant preparationBiotechnologyAlliinase
Owner:HOUSE FOODS GRP INC
Extraction method of garlic essential oil capable of reducing solubility of cholesterol in micelle
The invention discloses an extraction method of garlic essential oil capable of reducing solubility of cholesterol in micelle. The extraction method comprises the steps of carrying out crushing, carrying out enzymolysis, carrying out steam distillation by a NaCl solvent method, carrying out extraction and the like. According to the invention, the yield of the essential oil is increased through a damage effect on cell walls, and meanwhile, through the synergistic effect of a cell wall breaking enzyme and alliinase, the allicin content is increased while the garlic essential oil is improved. Thegarlic essential oil with high allicin content can inhibit the solubility of cholesterol in micelle, and has an effect of reducing cholesterol. The extraction method is simple to operate, has a low equipment requirement, is high in oil yield and good in oil quality, has a remarkable effect of reducing cholesterol, and is suitable for industrial production of garlic essential oil and development of health-care food.
Owner:YANCHENG INST OF TECH
Preparation method of dried garlics
PendingCN111528272AMaintain nutrientsAvoiding the problem of unstable allicinFruits/vegetable preservation by dehydrationAlliinaseProcess engineering
The invention belongs to the technical field of food production, and particularly relates to a preparation method of dried garlics. The preparation method of the dried garlics provided by the invention comprises the steps of pretreatment, pre-drying and variable-temperature pressure-difference puffing drying. The preparation method is characterized in that according to pre-drying and variable-temperature pressure-difference puffing drying, garlic cloves obtained through pre-treatment are subjected to pre-drying and variable-temperature pressure-difference puffing drying. The method of the invention omits a slicing or cutting process; the garlic cloves obtained through pre-treatment are directly subjected to pre-drying and variable-temperature pressure-difference puffing drying; a fire-newscheme is provided for the preparation of the dried garlics; and an original idea of performing drying after slicing or cutting is broken. The method has the advantages that the nutritional ingredients of the garlics are completely maintained; in addition, the problem that parts of alliin are subjected to enzymolysis by alliinase in the slicing process to produce instable allicin is avoided; and meanwhile, the occurrence of the problem that a great amount of waste water is generated since a cutter needs to be cleaned after slicing is avoided.
Owner:TIANJIN FOOD RES INST
Preparation method of allium sesame oil
The invention provides a method for preparing sesame oil from Allium genus to solve the problems that the sesame oil of Allium genus prepared by the existing method has heavy greenish gas, incomplete extraction, and indistinct characteristic aroma, including first extraction, oil-water layering, precursor Release, re-extraction and vacuum dehydration steps, wherein the first extraction is to drain the washed allium plants, cut into sections, homogenize with vegetable oil, heat to 80-120°C and keep for 2-4 minutes, filter; oil-water separation It is to add water to the residue and stir to separate the vegetable oil remaining on the residue from the residue and enter the water layer to form a water layer and an oil layer, and adjust the volume ratio of the oil layer and the water layer; the precursor release is to add alliinase enzyme to the water layer solution; re-extraction is stirring after enzymatic hydrolysis, then centrifuging to separate the water layer and oil layer, collecting the oil layer, and merging with the crude essential oil extracted for the first time; vacuum dehydration is to heat the prepared crude allium sesame oil to 50 ~70°C and keep it for 2~5 minutes, filter and dehydrate with suction.
Owner:铜陵大通小磨麻油有限公司
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