大蒜油提取的比较研究
详细信息大蒜油提取的比较研究
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Abstract: In this paper, the extracting conditions of garlic oil with steam distillation and solvent extraction were investigated by using the orthogonal design.And the two kinds of garlic oil were compared and analysed.
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Keywords:
- garlic oil;extraction;organic sulphur compounds; /
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[1] 孙举胜等 苍山大蒜综合利用研究报告 山东食品与发酵 , 1 986 ( 1 1 ) :4 [2] Gy.Telery Vamossy, et al.Evaluation of odour intensityversus concentration of nrtural garlic oil and some of itsindividualaroma compounds.Die nahrung1 986, 30 ( 8) :775~782
[3] 济南市轻工研究所译 合成食用香料手册 轻工业出版社 [4] 大蒜精油胶丸协作组 大蒜胶丸治疗高血脂症和抗血小板聚集临床疗效观察 中医杂志 , 1 985 ( 2 ) :4 2~ 4 4 [5] 孙君社等 大蒜的化学与药效及利用 广州食品工业科技 , 1 994增刊 :8~ 1 1 [6] Tung His Yu, et al.Effects of p H Adjustment andSubsequent Heat Treatment on the Formation of volatileCompounds of Garlic.Journalof Food Science1 989, 5 4 ( 3) :632~ 635
[7] 沈立言等 以气相层析仪嗅闻法进行蒜及葱精油挥发性成分香气之评估 中国农业化学会志 , 1 992 , 30 ( 1 ) :1 4~ 2 4 [8] Sun Min Kim et al.Effect of Soybean Oil on GarlicVolatile Compounds lsolated by Distillation.J.Agric.FoodChem.1 995 ( 43) :4 49~ 4 5 2
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