中文摘要：

此次试验采用超声波辅助溶剂提取蒜粉中的蒜氨酸。首先进行单因素实验,在此基础上采用Plackett-Burman试验设计对实验中的提取因素进行研究,筛选出显著影响蒜氨酸提取率的因子:提取温度(P=0.0326)、pH(P=0.0110)和提取时间(P=0.0004)。

英文摘要：

Ultrosonic wave was used to extract alliin from garlic powder in this study .First,single factors experiment was conducted .On the basis of it ,Plackett-Burman design was applied to study the extraction factors in the study and screen out the key factors which influence the extraction yield of alliin:extraction temperature(P=0.0326),pH(P=0.0110),extraction time(P=0.0004).