对以盐渍藠头为原料、用醇提工艺制备的藠头素初提液的浓缩条件、保鲜效果和风味增强作用进行了研究。结果表明在压强-0.09 MPa、转速1800 r/min、45 ℃水浴的条件下，此初提液的浓缩效果较好；藠头素对豆腐有一定的保鲜效果；在酸奶中添加1%的藠头素可提高酸奶的风味和品质。

The vacuum condense, preservation and flavor enhancement of the extracts of pickled Allium chinense were studied. Results showed that the best condense condition were as follows: the pressure of -0.09 MPa, rotate rate of 1800 r/min and the temperature of 45 ℃. The preservation effect of the extracts of pickled Allium chinense on toufu was tested by soaking the toufu in the Allium chinense extracts. Obvious difference was found between the tufu soaked at room temperature and 36 ℃ with that at lower temperature. Besides, adding 1% of the Allium chinense extracts into yoghourt could greatly improve the flavor and quality of the yoghourt. This research provided references for the development of Allium chinense extracts