Method for promoting conversion of alliin in garlic into ajoene

A technology of ajoene and alliin, which is applied in the field of promoting the conversion of alliin into ajoene in garlic, and can solve problems such as difficulty in obtaining ajoene products, low yield of ajoene, and complex enzymatic hydrolysis conditions , to achieve the effect of avoiding the reduction of oxidation activity, strong practical value and simple process

Inactive Publication Date: 2018-11-13
深圳市阿霍烯生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this method, it is difficult to obtain a higher content of ajoene products. In the presence of a large amount of water, the edible oil has problems such as high acid value and emulsification due to hydrolysis.
Fu Xiaojing et al. controlled the influencing factors of the enzymatic conversion process. When the control time was 10.8min, pH5.67, and enzymatic hydrolysis temperature 27.3°C, the yield of ajoene increased by 34.32% compared with that without enzymatic hydrolysis. This method has enzymatic hydrolysis conditions Complicated, cumbersome operation, low yield of ajoene, etc.
[0005] So far, there is no public report that can promote the conversion of alliin in garlic to ajoene and prepare ajoene-rich products. Therefore, there is an urgent need for a method that can promote the production of ajoene, which is the active ingredient of garlic. The further development and utilization of horene provides the basis

Method used

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  • Method for promoting conversion of alliin in garlic into ajoene
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  • Method for promoting conversion of alliin in garlic into ajoene

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Get the garlic produced in Qixian County, Kaifeng, Henan, peel it, and pulverize it until the particle diameter is 1mm, and take 100g;

[0037] (2) Add 100mL rapeseed oil to the garlic, and stir at a constant speed for 5 minutes to obtain a garlic-vegetable oil mixture;

[0038] (3) Put the mixture in an iron pot, control the temperature at 120°C, and stir fry evenly for 2 minutes;

[0039] (4) The stir-fried mixture was centrifuged at 4000 r / min for 5 min to separate and obtain 155 g of garlic grains with increased ajoene content and 41 mL of ajoene-rich vegetable oil. As detected by HPLC, the content of ajoene in the processed garlic grains was 0.01066%, which was 7.69 times of that in untreated garlic; content of 28.60 times.

[0040] Table 1 Example 1 HPLC detection result

[0041]

[0042]

Embodiment 2

[0044] (1) Get Shandong Jinxiang to produce garlic, peel, pulverizer is pulverized to particle diameter and is 0.1mm, takes by weighing 100g;

[0045] (2) Add 25mL sunflower oil to the garlic, and stir at a constant speed for 10 minutes to obtain a garlic-vegetable oil mixture;

[0046] (3) Put the mixture in an iron pot, control the temperature at 80°C, and stir fry evenly for 5 minutes;

[0047] (4) The stir-fried mixture was centrifuged at 4000 r / min for 10 min to separate and obtain 110 g of garlic grains with increased ajoene content and 13 mL of ajoene-rich vegetable oil. As detected by HPLC, the ajoene content in the treated garlic grains was 0.008087%, which was 4.16 times that of the untreated garlic; the ajoene content in the vegetable oil was 0.05216%, which was 0.05216% of the ajoene content in the untreated garlic. 26.84 times of content.

[0048] Table 2 Example 2 HPLC detection result

[0049]

Embodiment 3

[0051] (1) Get the garlic produced in Xuzhou, Jiangsu, peel it, grind it to a particle diameter of 5mm, and weigh 100g;

[0052] (2) Add 200 mL of sesame oil to the garlic, and stir at a constant speed for 2 minutes to obtain a garlic-vegetable oil mixture;

[0053] (3) Put the mixture in an iron pot, control the temperature at 160°C, and stir fry evenly for 1 minute;

[0054] (4) The stir-fried mixture was filtered through a 100-mesh sieve to separate and obtain 198 g of garlic grains with increased ajoene content and 95 mL of ajoene-rich vegetable oil. As detected by HPLC, the content of ajoene in the processed garlic grains was 0.009358%, which was 5.33 times of that in untreated garlic; 20.01 times of content.

[0055] Table 3 Example 3 HPLC detection result

[0056]

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Abstract

The invention discloses a method for promoting conversion of alliin in garlic into ajoene. The method comprises the following steps of (1) crushing garlic so as to obtain garlic granules; (2) adding vegetable oil to the garlic granules, and performing uniform stirring so as to obtain a garlic-vegetable oil mixture; (3) placing the mixture in an iron pan, and performing stir-frying at high temperature; and (4) filtering the stir-fried mixture so as to obtain garlic granules of which the ajoene content is increased and a vegetable oil product which is rich in ajoene. The method disclosed by theinvention has the advantages that the technology is simple, and the stability is good; the crushed garlic and an appropriate amount of vegetable oil are mixed, the alliin is converted into the ajoenethrough catalysis under the high temperature condition, the content of the ajoene in the treated garlic granules is increased by 4 times or above, and the content of the ajoene in oil is 20 times or above of that of untreated garlic.

Description

technical field [0001] The invention relates to a method for promoting the production of active components, in particular to a method for promoting the conversion of alliin in garlic into ajoene. Background technique [0002] Ajoene is a highly biologically active sulfide present in garlic, which has the functions of preventing cardiovascular disease, anti-oxidation, anti-coagulation, lowering blood pressure, and reducing the incidence of Alzheimer's disease and cancer, anti-pathogenic bacteria ( Including Helicobacter pylori), anti-virus (including influenza virus, hepatitis B virus), improving immunity and other physiological and pharmacological activities. [0003] Garlic is rich in alliin, which mainly exists in the cytoplasm of garlic in a stable and odorless form. Alliin is the precursor substance of the main functional components in garlic, which can produce allicin, pyruvate and ammonia under the catalytic cleavage of allinase. When cutting, smashing, chewing, etc....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23D9/007A23D9/04C12P11/00
CPCA23D9/007A23D9/04A23L19/01C12P11/00
Inventor 张佳俐
Owner 深圳市阿霍烯生物科技有限公司
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