Method for simultaneously extracting alliin and garlic polysaccharide

A technology of garlic polysaccharide and alliin, which is applied in chemical instruments and methods, preparation of organic compounds, organic chemistry, etc., can solve the problems of long desorption time, non-continuous operation, waste of garlic polysaccharide, etc., and shorten the extraction time, The process design is reasonable and the effect of improving the extraction rate

Inactive Publication Date: 2016-06-22
金乡县大蒜研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the method of extracting and separating alliin is mainly to use hot water to boil, inactivate the enzyme, and after centrifugation, the supernatant is passed through a cation exchange column, and then eluted with ammonia water to obtain alliin. This method has the disadvantages of incompl

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Weigh 10g of fresh peeled garlic, inactivate the enzyme with medium-high microwave at 2450MHz for 1min, add 30ml of water, make a slurry, transfer the sample paste to a centrifuge tube, extract it with a high-pressure microwave with a pressure of 0.2MPa and a power of 500W for 30s, and then centrifuge at a speed of 4000rpm for 10min. After the precipitation, take the supernatant solution and transfer it to a 100ml volumetric flask, add water to wash the precipitation twice, adjust the volume to the mark with water, and pass through ultrafiltration with double-layer ultrafiltration membranes with molecular weights of 10000Da and 1000Da respectively to collect alliin and garlic polysaccharide respectively The crude extraction solution, that is, the alliin crude extraction solution passes through the small molecular weight filter membrane, and the garlic polysaccharide crude extraction solution passes through the large molecular weight filter membrane but cannot pass through...

Embodiment 2

[0020] Weigh 10g of fresh peeled garlic, inactivate the enzyme with medium-high microwave at 2450MHz for 3min, add 70ml of water, make a slurry, transfer the sample paste to a centrifuge tube, extract it with a high-pressure microwave with a pressure of 0.8MPa and a power of 800W for 100s, and then centrifuge at 4000rpm for 10min. After the precipitation, transfer the supernatant solution to a 100ml volumetric flask, add water to the precipitation twice, adjust the volume to the mark with water, and pass through ultrafiltration with double-layer ultrafiltration membranes with molecular weights of 20000Da and 3000Da respectively, and collect the crude alliin and garlic polysaccharide respectively. Extract the solution. The collected alliin and garlic polysaccharide crude extraction solution is concentrated, spray-dried or vacuum freeze-dried to obtain alliin and garlic polysaccharide powder.

Embodiment 3

[0022] Weigh 10g of fresh peeled garlic, inactivate the enzyme with medium-high microwave at 2450MHz for 2min, add 50ml of water, make a slurry, transfer the sample paste to a centrifuge tube, extract it with a high-pressure microwave with a pressure of 0.5MPa and a power of 650W for 65s, and then centrifuge at a speed of 4000rpm for 10min. After the precipitation, transfer the supernatant solution to a 100ml volumetric flask, add water to the precipitation twice and adjust the volume to the mark with water, then pass through ultrafiltration with double-layer ultrafiltration membranes with molecular weights of 15000Da and 2000Da respectively, and collect the crude extracts of alliin and garlic polysaccharide respectively. solution. The crude extraction solution of alliin and garlic polysaccharide is further purified and crystallized to obtain high-purity alliin powder.

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Abstract

A method for simultaneously extracting alliin and garlic polysaccharide relates to the field of food processing. The method is carried out according to the following steps: fresh garlic is peeled, cleaned, and dried, and the enzymes are inactivated by microwaves, and water is added for beating and crushing. Garlic polysaccharides and alliin crude extracts were obtained by ultrafiltration with double-layer ultrafiltration membranes of 10000-20000 Da and 1000-3000 Da, respectively. The process design of the method is reasonable, and the high-pressure microwave-assisted extraction can increase the yield of alliin and garlic polysaccharide. The traditional process of using cation exchange resin is innovated, and the ultrafiltration method is used to separate garlic polysaccharide and alliin. Short extraction time and high efficiency.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for simultaneously extracting alliin and garlic polysaccharide. Background technique [0002] Alliin is one of the main biologically active substances in garlic. It has various pharmacological effects such as anti-tumor, synergistically lowering blood pressure, antibacterial and anti-virus, scavenging free radicals, protecting the liver and anti-diabetes, and is known as "natural broad-spectrum element". , has broad application prospects in the fields of medicine and health products, cosmetics, food additives, etc. Therefore, the research on the separation and purification method of alliin has become the focus of research at home and abroad. [0003] Alliin exists in plant cytoplasm. When plant tissue is broken by external forces such as cutting, crushing or chewing, the alliin in the cytoplasm contacts the alliinase in the cell fluid, and is instantly converted into alli...

Claims

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Application Information

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IPC IPC(8): C07C315/06C08B37/00C07C317/48
CPCC07C315/06C08B37/0003
Inventor 马龙传
Owner 金乡县大蒜研究所
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