Study On Extraction, Microcapsule Of Garlic Oil

Garlic (Allium sativum L) is not only a kind of old-line flavoring but also a traditional Chinese medicine. Besides the active substances such as Allicin and sulfur compounds, it has abundantly trace elements, especially calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn), manganese (Mn), phosphorus (P), selenium (Se) are very high, which make it have function to prevent cancer. Garlic is regarded as an economic vegetable, which is nutritious, flavoring and functional.In this dissertation garlic oil was extracted by simultaneous distillation and solvent extraction (SDE) and supercritical carbon dioxide extraction (SFE) respectively, and using micro-encapsulation technology. The effects of different processing conditions and the optimal parameters were studied. The results were summarized as follows:1. The differences of two extraction methods were studied. The parameters having effect on SDE include extracting time, Enzymotic temperature, Enzymotic time, and the concentration of sodium chloride solution, pH. Taking jiangsu province dafeng county ershuizao garlic as material, by orthogonal experiment, the optimistic combination is: ratio of garlic homogenates and the sodium chloride solution is 1:2, Enzymotic temperature 60 ℃, Enzymotic time 120min, extracting time 120min, the extraction rate reached 0.438%. At the meantime, SFE technology was studied; the parameters including the pressure, temperature and time of extraction and cosolvent.Taking jiangsu province dafeng county ershuizao garlic as material, by orthogonal experiment, the optimistic combination is: taking 15% ethanol as cosolvent, Extraction pressure 25MPa, extraction temperature 35 ℃ and extraction time 240min, The extraction rate reached 0.446%. The conclusion was drawn that the garlic oil extracted by SDE was amber and clarity, well fluid, but the flavor not nature while the product by SFE was tan and translucence, little fluid, and have the flavor of garlic.2. The micro-encapsulation technology was studied. Taking the garlic oil extracted by SFE as material, the parameters of producing stable micro-capsulation were established by orthogonal experiment: acacia gum being shell material, garlic oil 20%(V/W) being core material, emulsification temperature 30℃. Light yellow micro-capsule powder with the diameter of 5~8μm is acquired and easy to melt.