Method for extracting antibacterial components of garlics

A technology of garlic and extract, applied in the fields of botanical equipment and methods, fungicides, chemicals for biological control, etc., can solve the problems of high operator requirements, time-consuming and labor-intensive, expensive equipment, etc., and achieve simple operation. Effective, low cost, natural and environmentally friendly ingredients

Inactive Publication Date: 2018-02-27
CHENGDU NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the selection of supercritical fluid extraction conditions depends largely on rich experience, which is time-consuming and labor-intensive, has high requirements for operators, and requires very expensive equipment

Method used

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  • Method for extracting antibacterial components of garlics
  • Method for extracting antibacterial components of garlics
  • Method for extracting antibacterial components of garlics

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The present embodiment provides a kind of method of extracting antibacterial component of garlic, comprising:

[0027] (1) After peeling the garlic bulbs stored at 3°C, cut the garlic cloves into cubes of 1.8 mm and grind them in a juicer to obtain garlic paste; (2) mix the garlic paste with 50 mM Tris-HCl with a pH of 3.0 8g: 18mL were mixed to obtain a mixture until the pH of the mixture was 3.0; (3) After the mixture was kept at 3°C ​​for 2h, the mixture was centrifuged at 9000rpm at 3-5°C for 18min and left to stand until insoluble substances in the buffer were precipitated Finally, take the supernatant; (4) pass the supernatant through a membrane filter, the filter membrane of the membrane filter has a pore size of 0.22 μm, and filter to obtain the extract; (5) store the extract at 3°C.

Embodiment 2

[0029] The present embodiment provides a kind of method of extracting antibacterial component of garlic, comprising:

[0030] (1) After peeling the garlic bulbs stored at 5°C, cut the garlic cloves into cubes of 2.2 mm and grind them in a juicer to obtain garlic paste; (2) mix the garlic paste with 50 mM Tris-HCl with a pH of 5.0 12g: 22mL were mixed to obtain a mixture until the pH of the mixture was 5.0; (3) After keeping the mixture at 5°C for 2h, the mixture was centrifuged at 11000rpm at 5°C for 22min and left to stand until the insoluble substances in the buffer precipitated, Take the supernatant; (4) pass the supernatant through a membrane filter, the filter membrane of which has a pore size of 0.45 μm mesh, and filter to obtain the extract; (5) store the extract at 5°C.

Embodiment 3

[0032] The present embodiment provides a kind of method of extracting antibacterial component of garlic, comprising:

[0033] (1) After peeling the garlic bulbs stored at 4°C, cut the garlic cloves into 2mm cubes and grind them in a juicer to obtain garlic paste; (2) mix garlic paste with 50mM Tris-HCl with a pH of 4.0 as : 20ml was mixed to obtain the mixture until the pH of the mixture was 4.0; (3) after the mixture was maintained at 4°C for 2h, the mixture was centrifuged at 10000rpm for 20min at 4°C and left to stand until the insoluble substances in the buffer precipitated, and then the mixture was taken supernatant; (4) passing the supernatant through a membrane filter, the filter membrane of which has a pore size of 0.22 μm mesh, and filtering to obtain an extract; (5) storing the extract at 4°C.

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PUM

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Abstract

The invention belongs to the technical field of food processing, and provides a method for extracting antibacterial components of garlics. The method comprises the steps of (1) after peeling off the skins of garlic bulbs stored at 3 to 5 DEG C, grinding garlic flakes to obtain mashed garlic; (2) mixing the mashed garlic and a buffer solution according to (8 to 12g) to (18 to 22mL) to obtain a mixture until pH of the mixture is 3.0 to 5.0; (3) maintaining the mixture for 2h at 3 to 5 DEG C, then centrifugally separating the mixture at 3 to 5 DEG C, then standing, and thus obtaining supernate; (4) filtering the supernate through a filter membrane with the bore diameter being 0.22 to 0.45mu m to obtain an extracting solution; (5) storing the extracting solution at 3 to 5 DEG C. The method issimple in operation process and low in cost, and active substances for effectively inhibiting bacteria and fungi can be obtained.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for extracting antibacterial components of garlic. Background technique [0002] Garlic can be stored for a long time, can be used as an auxiliary material for ingredients, and can also be used as medicine, so it is widely loved by people. However, plant diseases caused by bacteria or fungi etc. will bring huge losses to the growth or storage of garlic. [0003] At present, it is very common to use various chemical bactericides and fungicides to reduce plant diseases in agriculture. However, chemical bactericides and fungicides have problems such as causing serious pollution to the environment. In order to solve the above problems and utilize the active ingredients in garlic rationally and scientifically, people turn their attention to extracting the active ingredients in garlic and utilizing them. [0004] In the prior art, most active components o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01N65/42A01P1/00A01P3/00
CPCA01N65/00A01N65/42
Inventor 陈存刘志斌蔡菁
Owner CHENGDU NORMAL UNIV
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