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    • 5. 发明公开
    • 아조엔 함량이 강화된 마늘 추출물의 제조방법
    • 用于增强收获的提取物的制备方法
    • KR1020120107338A
    • 2012-10-02
    • KR1020110024970
    • 2011-03-21
    • 숙명여자대학교산학협력단
    • 류재하김상건전라옥정재연
    • A23L27/10A23L33/00
    • A23L27/105A23L33/127A23V2002/00A23V2200/30
    • PURPOSE: A producing method of a garlic extract having enhanced content of ajoene is provided to reduce the production costs for the garlic extract, and to simplify producing processes. CONSTITUTION: A producing method of a garlic extract having enhanced content of ajoene comprises the following steps: settling crushed garlic at room temperature for 30 minutes-2 hours; adding ethyl acetate into the garlic, and extracting the garlic at 45-75 deg C for 0.5-10 hours to obtain a garlic ethyl acetate extract; and adding water into the ethyl acetate extract, and fractionating the mixture to obtain the ajoene strengthened garlic extract. [Reference numerals] (AA) Garlic; (BB) Crushing and settling at room temperature for an hour (step 1), and extracting using ethyl acetate(60 deg. C, 8 hours)(step 2); (CC) Ethyl acetate extract; (DD) Adding water, and fractionating; (EE) Garlic extract having enhanced content of ajoene
    • 目的:提供一种具有提高含量的大蒜提取物的生产方法,以降低大蒜提取物的生产成本,并简化生产过程。 构成:具有增强含量的大蒜提取物的生产方法包括以下步骤:在室温下将压碎的大蒜沉淀30分钟-2小时; 向大蒜中加入乙酸乙酯,并在45-75℃下提取大蒜0.5-10小时,得到大蒜乙酸乙酯萃取物; 并向乙酸乙酯萃取液中加入水,并将混合物分馏得到加香大蒜提取物。 (AA)大蒜; (BB)在室温下破碎并沉降1小时(步骤1),并使用乙酸乙酯(60℃,8小时)萃取(步骤2); (CC)乙酸乙酯提取物; (DD)加水,分馏; (EE)具有增强含量的大蒜提取物