期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 92, 期 7, 页码 1475-1478出版社
WILEY
DOI: 10.1002/jsfa.4729
关键词
molecular distillation; allicin; purity
资金
- National Natural Science Foundation of China [30972040]
- Specialized Research Fund for the Doctor Program of Higher Education of China [20093702110002]
Background: With recent improvements in living standards, people have been giving more consideration to the healthcare effects of foods. In this respect, allicin, which is the most important organosulfur compound in garlic and plays a key role in physiological function, has been receiving much attention. RESULTS: Allicin obtained from garlic by supercritical CO2 extraction was purified by molecular distillation (MD). The effects of operating conditions such as absolute pressure (AP), distillation temperature (DT) and feed flow rate (FFR) on allicin purity and yield were studied. The optimal AP, DT and FFR levels in first-stage MD were found to be 200 Pa, 50. C and 15 mL min-1 respectively. After three stages of MD the contents of allicin, diallyl disulfide (DADS) and diallyl trisulfide (DATS) were 68.04, 9.19 and 5.91% (w/ w) respectively. CONCLUSION: This study has provided a safe and effective method for the purification of allicin. (C) 2012 Society of Chemical Industry
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