Study On The Synthetical Use Of Garlic

Garlic is a food whose value is very high in the application. The ingredients ofgarlic are very important to the human beings. This paper studied garlic from severalaspects such as the extraction of the allicin and SOD, and the lipesomization of SOD.The result showed that there is significant correlation between the extraction ofthe allicin and the time, pressure, temperature, pH and the ratio of material of enzymereaction. The best processing conditions of the extraeion of allicin are that the enzymereaction temperature is 35 0C, time is 2 hours, pH is 6.5,the ratio of material is1 :4.5,the distillation time is 1 hour.The thesis discussed a study on concentration of garlic SOD by ultrafiltrtionmembrane the first time in the country and the influence and enzyme retention ratio,compared the difference of the hollow fibers and ruling membrane in the experiment.and also established a mathematical model of the difference of pressure and thepolarization of consistency affecting the flux.The character of liposome, the method of making garlic SOD tiposome andmagnetic liposome are also introduced in this paper. The best technique conditions ofmaking SOD liposome are that the ratio of oil and water is 7:1,lecithin and cholesterinis 3:l,SOD and lecithin is 1:10.