Method for extracting alliin from garlic

A technology of alliin and garlic, applied in the field of alliin extraction, which can solve the problems of high cost, chemical synthesis products that do not meet the requirements of returning to nature, and easy existence of organic matter

Inactive Publication Date: 2003-04-23
XINJIANG TECHN INST OF PHYSICS & CHEM CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the methanol and ethanol extraction methods and chemical synthesis methods in organic matter extraction are widely accepted by later generations. Because the cost of the first two methods is relatively high, and organic matter residues are likely to exist in the product, chemical synthesis products do not meet people's requirements. The requirement of returning to nature, therefore, the requirement for the improvement of alliin extraction process is more and more urgent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] First weigh 2 kilograms of garlic, put in 4 liters of boiling water and boil for 20 minutes to inactivate alliin in the garlic, and use a food processing agent or a homogenizer to make garlic paste;

[0012] Then dilute the garlic pulp with water at 1:5 and add 1 ml of pectinase to carry out enzymolysis for 24 hours at a temperature of 20°C;

[0013] After routine disinfection, the enzymatic hydrolyzate was fermented with lactic acid bacteria for 24 hours at a temperature of 30°C;

[0014] After the fermentation is completed, the fermentation broth is processed and the fermentation broth is exchanged through a strongly acidic cation exchange column, the effluent is discarded, the ion exchange column is washed with water until the reducing sugar reaction is negative, and the eluate is obtained by eluting with 1.0N ammonia water;

[0015] Concentrate the eluate to 1 / 10 of the original volume after rotary evaporation at 40°C, add ethanol to make the concentrated solution t...

Embodiment 2

[0017] First weigh 1 kg of garlic, heat it in a microwave oven to inactivate alliin in the garlic, squeeze the juice with a juicer, soak the acid residue in water at a ratio of 1:2 and filter twice to get the supernatant;

[0018] Then dilute the garlic juice with water at a ratio of 1:2, add 0.5 ml of pectinase and cellulase mixture to carry out enzymolysis for 15 hours, and the temperature is 25 ° C;

[0019] After routine disinfection, the enzymatic hydrolyzate was fermented with lactic acid bacteria for 15 hours at a temperature of 37°C;

[0020] After the fermentation is completed, the fermentation broth is processed and the fermentation broth is exchanged through a strong acid cation exchange column, the effluent is discarded, the ion exchange column is washed with water until the reducing sugar reaction is negative, and the eluent is obtained by eluting with 2.0N ammonia water;

[0021] Concentrate the eluate to 1 / 15 of the original volume after rotary evaporation at 45...

Embodiment 3

[0023] First weigh 2 kg of garlic, put it into 4 liters of acidic solution with PH=4 and boil for 20 minutes to inactivate the alliin in the garlic, and use food processing agent or homogenizer to make garlic slurry;

[0024] Then dilute the garlic pulp with water at 1:10, add 2 ml of cellulase for enzymolysis for 2 hours, and the temperature is 37°C;

[0025] After routine disinfection, the enzymatic hydrolyzate was fermented with lactic acid bacteria for 30 hours at a temperature of 35°C;

[0026] After the fermentation is completed, the fermentation broth is processed and the fermentation broth is exchanged through a strong acid cation exchange column, the effluent is discarded, the ion exchange column is washed with water until the reducing sugar reaction is negative, and the eluent is obtained by eluting with 0.5N ammonia water;

[0027] Concentrate the eluent to 1 / 8 of the original volume after rotary evaporation at 35°C, add ethanol to make the concentrated solution tur...

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Abstract

The method for extracting alliin from garlic includes the following steps: boiling garlic by using water or microwave or acid solution to inactivate alliin being in garlic and obtain garlic pulp or garlic juice, diluting with water and adding pectase or cellulase or their mixture to make enzymolysis, after conventional disinfection treatment inoculating lactic acid bacteria to make fermentation, making fermented liquor pass through strong acidity cation-exchange column to make exchange, eluting with ammonia water to obtain eluent, concentrating by using rotary evaporator, adding ethyl alcohol, standing still and crystallizing to obtain white or helvolus crystal product, i.e. the invented alliin.

Description

technical field [0001] The invention relates to a method for extracting alliin from garlic Background technique [0002] Alliin (alliin) is the most abundant sulfur compound in garlic. Alliin is also called alliin, and its chemical name is S-allyl-L-cysteinesulfoxide, (S-allyl-L-cysteinesulfoxide,) is a unique non-protein sulfur-containing amino acid in garlic. In fresh garlic, it exists in the form of polysaccharides, which account for 90% of the sulfur compounds in garlic, and the content is as high as 0.5%-1.4%, and the highest is 2.0%. It is thermally stable and will not decompose even when heated at 85°C for three days. It is soluble in water but insoluble in non-polar organic solvents such as ether. When garlic is subjected to external force or cut, alliin will generate allicin under the action of alliinase located in the cell wall and pyridoxal phosphate, and allicin is unstable and further degraded into ajoene and vinyl dithiabenzene class of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P13/12
Inventor 信学雷李维琪张云峰杨向明刘敏
Owner XINJIANG TECHN INST OF PHYSICS & CHEM CHINESE ACAD OF SCI
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