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目的优选蒜油β-环糊精包合的最佳工艺。方法以包合物收得率和大蒜素利用率为测评指标,采用正交设计综合评分法优化蒜油β-环糊精包合工艺。结果优选出包合工艺条件为:大蒜油、β-环糊精和水比例为1∶8∶80,包合时间1h,包合温度35℃。结论蒜油的包合方法合理可行。
Objective To optimize the inclusion of garlic oil β-cyclodextrin. Methods The inclusion compound yield and allicin utilization rate were used as the evaluation indexes. The orthogonal design method was used to optimize the inclusion process of garlic oil β-cyclodextrin. Results The results showed that the optimum conditions for the inclusion of garlic oil, β-cyclodextrin and water were 1:8:80, inclusion time 1 h and inclusion temperature 35 ℃. Conclusion Inclusion of garlic oil is reasonable and feasible.