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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.1 No.2
- 발행연도
- 1996.12
- 수록면
- 179 - 185 (7page)
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초록· 키워드
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Extraction yields of thiosulfinates from garlic were studied by using gas-in-liquid-dispersion(GLD) system to maximize the thiosulfinate extraction. Extracted thiosulfinates were spectrophotometically quantified using synthesized diallyl thiosulfinate. The conditions for maximum extraction were optimized by response surface methodology. The volatile components extracted by various methods, such as hexane extraction, simultaneous steam distillation and GLD system, were compared by using gas chromatography. The results indicated that the thiosulfinate yield was increased by increasing temperature and nitrogen gas flow rate, while the effects of bubble sizes on thiosulfinate extraction were not significant at the ranges tested. Application of GLD system resulted in extraction of more volatile components than other extraction methods. Therefore, it was suggested that GLD system was one of the efficient extraction methods among the ever introduced ones, for thiosulfinate extraction.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
CONCLUSION
REFERENCES
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UCI(KEPA) : I410-ECN-0101-2009-511-018072421