Preparation method of sulfur-allyl-L-cysteine

Abstract

The invention discloses a preparation method of sulfur-allyl-L-cysteine. The preparation method comprises the following steps of dissolving gamma-glutamoyl-sulfur-allyl-L-cysteine in a buffer solution, and adding gamma-glutamyl transpeptidase as a catalyst to the buffer solution for reaction so as to obtain a reaction liquid containing the sulfur-allyl-L-cysteine; sending the reaction liquid to a chromatographic column for adsorption separation, washing with de-ionized water and eluting by using a 0.3 mol / L-1.2 mol / L ammonia solution, and collecting an eluant containing the sulfur-allyl-L-cysteine; adding a solvent after the eluant is subjected to evaporation and concentration, stewing at a room temperature and separating out crystals; washing the crystals with ethanol, and recrystallizing by using an ethanol solution with the volume fraction of 60% after the crystals are dried so as to obtain the crystals containing the sulfur-allyl-L-cysteine. The preparation method of the sulfur-allyl-L-cysteine has the advantages that preparing the sulfur-allyl-L-cysteine is prepared in a high yield and the problem that the sulfur-allyl-L-cysteine is oxidized into alliin by oxidase in garlic cells is avoided.

Description

technical field

[0001] The invention relates to the field of bioengineering, in particular to a preparation method of thio-allyl-L-cysteine. Background technique

[0002] Sulfur-allyl-L-cysteine ​​(S-allyl-l-cysteine, SAC) is a water-soluble non-protein amino acid in garlic.

[0003] The research results show that SAC has the functions of antibacterial, anti-oxidation, enhancing the activity of SOD in the body, and anti-amyloid protein, and is used for the prevention and treatment of various diseases such as Alzheimer's disease, heart disease, and liver disease. At present, the SAC used in medical research is mainly derived from fermented black garlic (Aged garlic) extract, but the SAC content in black garlic is very low, so it is not suitable as a raw material.

[0004] Chinese patent CN102077965A discloses a method for preparing black garlic and extracting active substances therefrom. The garlic is placed in an environment with a temperature of 60-80°C and a relative humi...

Images