以大蒜为原料,采用内源酶催化-水蒸气蒸馏两步法提取大蒜油,考察酶解时间、酶解温度、蒸馏时间和蒸馏温度等因素对大蒜油提取的影响及工艺优化,并分析大蒜油的抗氧化性能。结果表明,在酶解温度30℃、酶解时间100min,蒸馏温度90℃、蒸馏时间80min时大蒜油提取率高,而且大蒜油与VE的抗氧化性相当。

Garlic oil was extracted by Endogenous Enzyme and steam-distillation method.We also studied the effect of the relative parameters on garlic oil extraction and optimization of the process conditions.The relevant parameters were time and temperature of enzymolysis and distillation,respectively.Based on optimization condition,we analyzed antioxidant activity of garlic oil.The results were as follows:Enzymolysis time and temperature was 100 min and 30℃,and time and temperature of distillation was 80min and 90℃.The antioxidant ability of garlic oil was identical to that of VE.