The Study On Ultrasonic Assisted Extraction Of Elephant Garlic Allicin And Its Microencapsulation

This thesis mainly content includes using GC-MS for determining the content of the primary components of garlic and elephant garlic,optimization of ultrasonic assisted extraction conditions of allicin.Main conclusions are as follow:1.Using GC-MS determination of ordinary allicin content in garlic,the Trisulfide,di-2-propenyl content of 27.81%.Using GC-MS determination of eleplant allicin content in garlic,the trisulfide,di-2-propenyl content of 26.46%.2.Ultrasonic assisted extraction of allicin,mainly examines the entire journey ultrasonic assisted extraction time,ultrasonic power,ethanol concentration three object allicin extraction yield of single factors.3.On the basis of single factor experiments,choose the whole ultrasonic assisted extraction time,ultrasonic power,ethanol concentration of three factors in the orthogonal experiment,and carried on the analysis,the results are as follows:①Optimum extraction conditions for the whole 45 min ultrasonic assisted extraction time,ultrasonic power is 800 w,the ethanol concentration of 55%.② Is the main factor affecting the white garlic extraction yield of ultrasonic power,the second is the entire ultrasonic assisted extraction time,ethanol concentration.4.Comparative experiments show that under the condition of the optimal allicin extraction rate reached 96.45%,while the traditional organic solvent extraction ratio of only 62.22%,ultrasonic assisted solvent extraction method than the traditional organic solvent extraction,extraction efficiency increased by more than 50%.5.Using efficiency as judge guide line,wall composition,homogenizing pressure,inlet and outlet air temperature were investigated.By orthogenesis test,optimum wall composition and processing conditions for allicin microcapsules were determined as:gum Arabic powder 15%,maltodextin 15%,xanthan gum 0.15%,allicin 9.0%,homogenizing pressure 35MPa,inlet air temperature 180℃,outlet air temperature 90℃.