Salting-out extraction of allicin from garlic (Allium sativum L.) based on ethanol/ammonium sulfate in laboratory and pilot scale

Food Chemistry

Volumn 217, Issue , 2017, Pages 91-97

  Li, Fenfang ^b   Li, Qiao ^b   Wu, Shuanggen ^b   Tan, Zhijian ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b CENTRAL SOUTH UNIVERSITY   (China)

Author keywords

Allicin; Biological activities; Purification; Salting out extraction

Indexed keywords

BIOACTIVITY; EFFICIENCY; ETHANOL; NATURAL POLYMERS; ORGANIC POLYMERS; PURIFICATION; SULFUR COMPOUNDS;

ALLICIN; AQUEOUS TWO-PHASE EXTRACTION; CONVENTIONAL POLYMERS; ETHANOL CONCENTRATIONS; EXTRACTION AND PURIFICATIONS; EXTRACTION EFFICIENCIES; RESPONSE SURFACE METHODOLOGY; SALTING OUT;

EXTRACTION;

ALCOHOL; ALLICIN; AMMONIUM SULFATE; ASCORBIC ACID; PLANT EXTRACT; SODIUM CHLORIDE; SOLVENT; SULFINIC ACID DERIVATIVE; WATER;

ANTIBACTERIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; EXTRACTION; GARLIC; NONHUMAN; PURIFICATION; RESPONSE SURFACE METHOD; SALTING OUT EXTRACTION; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; PROCEDURES;

AMMONIUM SULFATE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ETHANOL; GARLIC; PLANT EXTRACTS; SODIUM CHLORIDE; SOLVENTS; SULFINIC ACIDS; WATER;

EID: 84983606970     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.08.092     Document Type: Article

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