Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Exreaction of Thiosulfinates from Garlic Using Gas-in-Liquid-Dispersion

  • Lee, Won-Yiong (Dept. of Food Science & Technology, Kyungpook National University) ;
  • Bae, Dong-Ho (Dept. of Food Science & Technology, Kyungpook National University) ;
  • Park, Yong-Hee (Dept. of Food Science & Technology, Kyungpook National University)
  • Published : 1996.10.01
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Abstract

Extraction yields of thiosulfinates from garlic were studied by using gas-in-liquis-dispersion(GLD) system to maxmize the thiosulfinate extraction. Extracted thiosulfinates were spectrophotometically quantified using synthesized dially1 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 incresaing 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, Therfore, it was suggested that GLD system was one of the efficient extraction methods among the ever introduced ones, for thiosulfinate extraciton.

Keywords

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