行政院農業委員會台南區農業改良場  研究彙報第16號

大蒜加工技術研究

黃賢良 蔡清傳

摘  要

一、本試驗研究為利用乙醚抽取法和真空減壓濃縮法抽取大蒜蒜油,其抽取成份大部為Allicin。

二、利用乙醚抽取法,乾燥之蒜粉以Soxhlet法可抽取0.47%之蒜油,直接以乙醚粹取可得0.44%之蒜油;新鮮蒜肉直接以乙醚粹取可得0.17%之蒜油。利用真空減壓濃縮法,新鮮大蒜可抽0.13∼0.18%之抽取率。

三、以乙醚抽取方式雖可得較高的抽取率,但乙醚毒性及極性極強,成本亦高,可探討以正已烷有機溶劑代替;真空減壓濃縮法所得之抽出率雖少,但風味較佳,品質好,惟以目前實驗室所用之儀器設備,其抽取速率甚低,研究改良現有之設備,提高抽取速率,以作為實際業者之參考。


Studies on Processing Technique of Garlic (Allium sativum. Linn.)

S. L. Hwang, C. C. Tsai

Summary

1. The methods of solvent extraction and vacuum concentration were used in this trail to extract garlic oil, and allicin was the major component of the extracts.

2. In solvent extraction, where 0.44% of garlic oil was obtained from dry garlic powder, and 0.47% of garlic oil was obtained through Soxhlet method.  Garlic oil of 0.17% was obtained directly from fresh garlic in solvent extraction.  But in vacuum concentration method, the extraction proportion 0.13~0.18% was obtained from fresh garlic.

The higher extraction proportion was obtained from solvent extraction, but the Ethyl ether was poisonous and more expensive than other solvents.  It is necessary to try n-hexane in garlic oil extraction in future trial.  The extraction was lower but the flavor was better in vacuum concentration method.  We further hope to be fulfilled with more modern equipment to obtain the higher extraction effect and present it to producer.



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