Common index of garlic oil
Garlic oil
Garlicoil
Garlic (AlliumsativumL.) The bulb was obtained by steam distillation. To clarify the pale yellow to orange liquid. And strong irritating smell, like mercaptan. 1.050 # 1.0951.550 # 1.580. The main components are allyl disulfide, diallyl disulfide, diallyl trisulfide, allicin and so on. Mainly produced in Egypt, China and so on. Mainly used in the preparation of spice seasoning, but also used in disinfectants and other drugs. Garlic oleoresin can be extracted from garlic bulb by organic solvent and can be used in food industry.
[chemical name]: propylene trisulfide
[English name] Allitridi
[source]: extracted or synthesized from garlic
Garlic extraction is mainly used in food / medicine and health care.
Artificial synthesis is mainly used for feed additives, but it is more polluting. One ton of garlic oil is generally produced, resulting in more than 10 tons of sewage, in which the sewage has a high salt content, a large amount of garlic odor and a large diffusion area. in recent years, a lot of work has been done in the development of pollution-free synthesis process in China, of which Weifang Lianzhong biochemical Co., Ltd.
[product information] approved by the Ministry of Agriculture as a feed additive, garlic oil is premixed with some carrier to become allicin, with a general specification of 25% garlic oil.
[character]: light yellow to brownish red volatile liquid, strong smell of garlic, insoluble in water, glycerin and propylene glycol, relative density 1.050-1.059, refractive index 1.550-1.580, stable chemical properties, but easy to fail in case of alkali.
[active ingredient]: propyl disulfide, propylene disulfide, propylene trisulfide, dipropylene disulfide, methyl propylene sulfide and other volatile sulfur compounds
[function]: sterilization and mildew prevention, seasoning, feed additives, etc.
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New cultivation techniques for high quality and high yield of garlic
With the improvement of people's living standards and the continuous increase of agricultural exports, the planting area of garlic continues to expand, and the requirements for product quality are also increasing. Through years of practice, we have summed up a set of cultivation techniques for high quality and high yield of garlic. the main technical points are as follows: 1 the varieties with large head and small clove, weak bolting ability, white and bright skin color, long dormancy period and spicy flavor should be selected for garlic production, such as Soviet Red garlic and Lunong garlic; the varieties with early bolting, long and thick bolting and easy extraction can be selected for garlic bolting.
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Several obstacles to garlic cultivation and their prevention
Due to the lack of production experience in planting garlic in agricultural areas, there are some cultivation obstacle factors that affect the benefit. On the basis of field investigation and research, a set of preventive countermeasures was found out for reference. It is difficult to sow and germinate from January to July, which affects the early listing of green garlic under suitable temperature and humidity conditions, it will take root and sprout one week after sowing. Garlic sown from June to July needs 15-30 days to germinate slowly due to unfavorable conditions such as high temperature, drought and dormancy of garlic cloves. To overcome this obstacle, it is necessary to do a good job in planting garlic and cooling and preserving soil moisture after sowing. The specific method is: before the broadcast
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