Garlic is one of the leading global producers, contributing approximately 25% of the world's total garlic output. A significant portion—over 80%—of garlic consumed in Japan and Southeast Asian countries comes from China. Traditionally, China has focused on exporting fresh garlic, with limited development of high-value processed products, resulting in relatively low economic returns. In contrast, developed nations such as the United States, the United Kingdom, and Japan have invested heavily in deep processing of garlic, particularly in pharmaceutical applications. Scientific research has revealed that garlic contains potent pharmacological properties, making it increasingly popular in both traditional and modern medicine.
The utilization of garlic has evolved significantly, with products ranging from injections, tablets, powders, and capsules being widely used in clinical settings. As medical science advances and new diseases emerge, garlic continues to prove its value in human health. From simple exports like garlic flakes and garlic powder to more advanced forms such as garlic oil and allicin extracts, the deep-processing industry is booming. Recently, supercritical COâ‚‚ extraction technology has become a key innovation in garlic processing, offering a more efficient and stable method for extracting valuable compounds.
Garlic contains over 30 volatile flavor compounds, primarily sulfur-containing substances such as diallyl trisulfide, diallyl disulfide, methallyl trisulfide, and allyl sulfide. Fresh garlic itself is odorless, but when cut, crushed, or chewed, the cell walls break, releasing alliin. Under the action of the enzyme alliinase and in the presence of oxygen, alliin transforms into allicin, which gives garlic its characteristic pungent smell. However, allicin is highly unstable and degrades quickly at room temperature, often disappearing within 20 hours. This makes it challenging to extract and preserve.
Allicin constitutes about 0.18% to 0.5% of fresh garlic and is considered the primary source of its fresh flavor. The concentration of allicin directly reflects the quality of garlic oil. Traditional methods of extracting garlic oil include steam distillation and solvent extraction, but supercritical COâ‚‚ extraction has emerged as the most effective technique due to its ability to maintain the stability and purity of allicin while yielding higher-quality results.
Supercritical COâ‚‚ fluid extraction is an advanced technology that offers milder operating conditions, no solvent residues, and better preservation of active ingredients compared to conventional methods. It is widely used in the food and pharmaceutical industries for producing high-value products. In this project, garlic is first treated with ethanol extraction to obtain a concentrated garlic solution. This solution is then purified using supercritical COâ‚‚ to extract and purify allicin efficiently. The process ensures continuous and stable extraction while maintaining the original flavor and potency of the compound.
The production process involves two main steps: first, ethanol is used to extract garlic liquid, which contains 1.2–2.2 mg of allicin per milliliter. Then, the extracted solution is introduced into a high-pressure extraction vessel where supercritical CO₂ is applied to isolate allicin. After extraction, CO₂ is recovered through a series of pressure reduction stages. The final product achieves an extraction rate of over 92% and a purity level of up to 84%, making it highly suitable for pharmaceutical and food applications.
In terms of investment, the project requires a total investment of 10 million yuan, with 6 million yuan allocated for fixed assets and 4 million yuan for working capital. If only semi-finished allicin is produced and sold without further processing into capsules, the annual output value could reach around 50 million yuan, with profits and taxes amounting to approximately 30 million yuan. This highlights the strong economic potential of garlic deep-processing, especially with the adoption of advanced technologies like supercritical COâ‚‚ extraction.
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