26 results about "Alliin" patented technology

The present application provides a method for preparing black garlic stock solution by supercritical carbon dioxide extraction, which includes: (1) black garlic pretreatment; and (2) supercritical carbon dioxide extraction, wherein an entrainer and a surfactant are used in the supercritical carbon dioxide extraction. By reasonably designing the parameters of the supercritical carbon dioxide extraction and the types and dosages of the entrainer and the surfactant used therein, the method of the present application effectively improves the extraction rates of active ingredients such as allicin, alliin, and deoxyalliin.

This application relates to an alliinase expression gene, an expression vector for the alliinase expression gene, an alliinase expressed by the alliinase expression gene, an engineered bacterium containing the alliinase expression gene, and the application of the alliinase expression gene. The alliinase expression gene of this invention expresses an alliinase with high activity, reaching an enzyme activity of 173.72±12.89 U / mg, which can effectively increase allicin yield in allicin production and has good industrial application prospects.

The invention discloses a raw and auxiliary material pretreatment method for keeping the texture and flavor quality of a garlic-flavor canned shellfish, which comprises the following steps: performing pre-degerming treatment on frozen scallop raw materials by adopting multiple physical and chemical combined means of high-voltage electrostatic field treatment, terahertz wave coupling subacid electrolyzed water and short-time high-temperature steam; while commercial sterility is ensured, the thermal sterilization strength is remarkably reduced, and the product quality deterioration caused by thermal sterilization is improved; according to the canned garlic shellfish and the preparation method thereof, the canned garlic shellfish is sterilized, the auxiliary material crushed garlic is deodorized by utilizing terahertz wave coupled composite deodorizing liquid, endogenous alliinase is passivated and dissolved out, and allicin is removed, so that the sterilized canned garlic shellfish has good flavor quality, is free of garlic odor, and is suitable for mass consumption. In addition, a back pressure servo cooling mode is innovatively adopted, tank body deformation caused by too large pressure difference inside and outside the tank in the cooling stage is avoided, and the yield of products is greatly improved.

The present application provides a black garlic and emblica liquid beverage, characterized in that the black garlic and emblica liquid beverage comprises 8-12% v / v black garlic essence extracted by supercritical carbon dioxide extraction, 20-40% v / v emblica juice, a stabilizer, and an antioxidant. The black garlic and emblica beverage of the present application not only plays the health functions of black garlic and emblica anti-oxidation and immunity improvement, but also uses the sour and sweet taste of emblica to effectively mask the irritation and bad taste of black garlic. By matching suitable stabilizers and antioxidants, the enzymatic oxidation of polyphenols is suppressed, ensuring that turbidity, precipitation and other phenomena are less likely to occur in the product, and the levels of polyphenols, alliin, deoxyalliin and allicin, the characteristic components of black garlic, in the product are maintained.

The present invention provides an alliin monoclonal antibody, a preparation method, and an application thereof. Specifically, the present invention provides an anti-alliin antibody or an antigen-binding fragment thereof, which has excellent specificity and can be used to effectively detect alliin in a sample.

The invention provides a synthesis method of S-allyl sulfydryl cysteine (SAMC), S-allyl sulfydryl-glutathione (GSSA) and S-allyl sulfydryl-homocysteine (SAMC). The invention further provides a preparation method of the S-allyl sulfydryl-glutathione (GSSA) and the S-allyl sulfydryl-homocysteine (SAMC). Specifically, allicin generated by reaction of alliin and allinase is taken as a substrate and reacts with cysteine (Cys), glutathione (GSH) and homocysteine (Hcy) to generate SAMC, GSSA and SAMHC. According to the method, high-purity SAMC, high-purity GSSA and high-purity SAMHC can be obtained, and the yield is high.

The application discloses an extraction method of black garlic extract and application thereof. The extraction method comprises the following steps: fermenting fresh garlic into black garlic by using a high-temperature and high-humidity liquid fermentation mode, inactivating activated enzyme allinase in the black garlic by using a microwave enzyme inactivation method, selecting 26% ethanol as an extraction solvent, centrifuging a solution containing the black garlic extract to obtain supernatant, and combining and drying the supernatant to constant weight to obtain the black garlic extract. The application takes alliin as an object in the black garlic extract, optimizes a method of preparing the black garlic extract by using the microwave enzyme inactivation method, explores an action mechanism of the black garlic extract by combining in-vivo and in-vitro antioxidant experiments and network pharmacology target function prediction, applies the black garlic extract to pet main food for the first time, explores effects in the anti-aging and other health fields, and verifies actual effects and industrial production by feeding experiments of pet cats.

This invention relates to a cultivation method for increasing the alliin content of garlic and its application, belonging to the field of vegetable cultivation technology. The invention provides a cultivation method for increasing the alliin content of garlic, comprising the following steps: (1) applying potassium sulfate aqueous solution during the garlic seedling stage; (2) applying potassium magnesium sulfate aqueous solution and cysteine ​​aqueous solution during the garlic growth stage; (3) manually removing all flower stalks during the garlic bolting stage, and simultaneously spraying paclobutrazol aqueous solution on the leaves; (4) applying potassium magnesium sulfate aqueous solution and valine aqueous solution during the garlic bulb enlargement stage; (5) spraying cold water onto the leaves before harvesting the garlic bulbs until water droplets remain on the leaves. The cultivation method of this invention is simple to operate, easy to learn and master, and has low input costs. Using this cultivation method to grow garlic can significantly increase the alliin content in garlic, resulting in garlic with an alliin content of 1.24% to 1.34%.

The invention provides a garlic extract as well as a preparation method and application thereof, belongs to the technical field of extraction of natural active substances, and can solve the problems of single extract component and pollution residue risk in the existing extraction and preparation method of the garlic extract. The garlic extract disclosed by the invention is prepared from the following components in percentage by mass: 40 to 50 percent of garlic polysaccharide, 4 to 3 percent of alliin, 2 to 1 percent of allicin and 0.5 to 0.1 percent of S-allyl-L-cysteine. The garlic extract contains various active substances, is rich in effective components, has the content higher than that of the garlic extract obtained by a traditional method, has no solvent residue or plasticizer residue risk, and can be applied to myocardial protection and repair.

The invention discloses an extraction method and application of a black garlic extract. The extraction method comprises the following steps: fermenting fresh garlic into black garlic in a high-temperature and high-humidity liquid state fermentation manner, then inactivating an activating enzyme allinase in the black garlic by adopting a microwave enzyme inactivation method, selecting ethanol with the volume fraction of 26% as an extraction solvent, centrifuging a solution containing the black garlic extract to obtain supernate, combining, and drying until the weight is constant, so as to obtain the black garlic extract. According to the invention, alliin in the black garlic extract is taken as an object, a microwave enzyme deactivation process preparation method is optimized, the action mechanism of the black garlic extract is explored through combination of network pharmacology target function prediction and in-vivo and in-vitro antioxidant experiments, and meanwhile, the black garlic extract is applied to staple food for pets for the first time; the effects in the large health fields such as aging resistance are explored, and the actual effects and industrial production are verified through feeding tests of pet cats.

The invention relates to a Gicosale green-mouth white-skin garlic breeder's seed breeding method. The method comprises the following specific steps: S1, preparation before sowing; s2, sowing the seeds; s3, bulb picking; s4, bulb treatment; s5, continuing breeding; s6, harvesting the seeds; according to the breeder's seed breeding method of the Gilkazal green-mouth white-skin garlic, the most original white-skin garlic breeder seeds of the Gilkazal garlic are selected for breeding, and a Xinjiang garlic aerial bulb cultivation technology and an aerial bulb first-generation production technology are combined, so that high-quality seed garlic is obtained; aerial bulb sowing has the advantages of detoxification, rejuvenation, improvement of variety degeneration and high breeding efficiency; according to the method, total bud seeds are bred by using an aerial bulb technology through aerial bulb improved seed breeding construction, the number of aerial bulb seed total bud particles is about 50, and the content of alliin at the root of seed garlic reaches about 2.2% and is 0.6% higher than that of alliin in districts; the seed nature and the yield of the Gilkazal county white-skin garlic are effectively improved, and local farm varieties are protected.

This application provides a black garlic health sauce and a preparation method thereof. The black garlic health sauce is prepared using black garlic, soybeans, flour, soy sauce koji extract or Aspergillus oryzae, seaweed polysaccharides, and seasonings. The sauce can maintain high levels of alliin, deoxyalliin, and γ-glutamylcysteine, as well as antioxidant effects, during long-term storage.

This application provides an efficient method for preparing black garlic, comprising: (1) peeling and washing the garlic; (2) soaking the garlic in a seaweed extract solution; (3) pre-treating the garlic at low temperature; (4) subjecting the garlic to high temperature and high humidity; and (5) drying the garlic. The method can maintain the content of sulfur-containing compounds such as alliin during the browning process and produce melanoidins with enhanced antioxidant properties.

The invention relates to an alliinase expression gene, an expression vector of the alliinase expression gene, alliinase expressed by the alliinase expression gene, engineering bacteria containing the alliinase expression gene and application of the alliinase expression gene. The alliinase expressed by the alliinase expression gene has high activity, the enzyme activity can reach 173.72 + / -12.89 U / mg, the alliinase expression gene can effectively increase the yield of allicin in allicin production, and the alliinase expression gene has a good industrial application prospect.

The invention discloses a greening inhibition composition based on a garlic extract and a preparation method thereof, and relates to the technical field of food additives. The present invention comprises the following components: 50-80% of a fermented garlic extract; 5%-15% of sodium erythorbate; 3%-10% of organic acid; 1%-5% of an antioxidant; 3%-10% of whey protein; 5%-18% of trehalose; 1%-5% of food-grade glycerol; and the balance of water. According to the invention, the garlic extract provides a sulfur-containing compound which is used as a substrate matrix for enzymatic reaction, the fermented garlic can better enhance the antioxidant activity, the sodium isoascorbate is used for reducing quinone intermediates and blocking pigment generation chain reaction, and the pH value is adjusted to 3.5 or below through the organic acid, so that alliinase conformation is inactivated, and the alliinase yield is increased. The whey protein is used for embedding sulfide peculiar smell molecules, the trehalose is used for protecting a cell structure and reducing enzyme release, and the natural components are compounded to synergistically inhibit the activity of allinase, so that the unification of greening inhibition and flavor retention is realized.

The invention relates to the technical field of food, health care products and medicines, in particular to a method and a preparation for keeping the activity of allicin. The preparation has a core-shell structure, and comprises an active core containing alliin, alliinase, tocopherol and phytic acid, a pH responsive enteric polymer inner layer wrapping the active core, and a hydrophobic protective outer layer wrapping the inner layer. According to the invention, an on-site preparation and on-site use strategy is designed, that is, alliin and alliinase are respectively protected and are mixed to generate allicin during use, and tocopherol is used as a free radical trapping agent and phytic acid is used as a metal ion chelating agent to carry out immediate protection on allicin generation, so that the problems that allicin is easy to decompose and difficult to store are effectively solved; the method is suitable for preparing health-care foods, medicines and animal feed additives.

The present invention provides an alliin monoclonal antibody, a preparation method, and an application thereof. Specifically, the present invention provides an anti-alliin antibody or an antigen-binding fragment thereof, which has excellent specificity and can be used to effectively detect alliin in a sample.

The present invention provides an alliin monoclonal antibody, a preparation method, and an application thereof. Specifically, the present invention provides an anti-alliin antibody or an antigen-binding fragment thereof, which has excellent specificity and can be used to effectively detect alliin in a sample.

This invention relates to alliin derived from garlic, allicin (an enzyme-catalyzed product of alliin), diallyl monosulfide, diallyl disulfide, diallyl trisulfide (degradation products of allicin), dehydrated garlic, and dehydrated garlic with inactivated alliinase, for the prevention and / or treatment of psoriasis.

The invention relates to the field of agricultural plant protection, in particular to a plant source bacteriostatic agent for preventing and controlling strawberry gray mold and a preparation method and application thereof. The bacteriostatic agent comprises the following components in percentage by weight: 20%-40% of luteolin extract, 5%-15% of matrine extract, 5%-10% of sodium alliin, 10%-30% of chitosan aqueous solution, 1%-5% of food-grade glycerol and the balance of purified water. The invention also provides a preparation method, which comprises the following steps: dissolving the components in proportion, shearing and mixing, and uniformly stirring. The bacteriostatic agent is diluted by 500 or 800 times to be sprayed on the surfaces of strawberry plants and fruits, gray mold can be remarkably inhibited, the control effect is high, the lasting period is long, phytotoxicity is avoided, the shelf life of the fruits can be prolonged, and the bacteriostatic agent is suitable for green prevention and control in strawberry production.

The application belongs to the technical field of biochemistry and particularly relates to a leek flavor precursor S-hydrocarbyl cysteine sulfoxide extraction method, which comprises the following steps: S1, sampling: selecting fresh and complete leek leaves; S2, grinding and crushing, and adding pre-cooled 0.1 mol / L, pH 6.8 phosphate buffer solution, stirring and dissolving to obtain leek solution; S3, separation of S-hydrocarbyl cysteine sulfoxide and alliinase; S4, extraction: adding petroleum ether to the solution containing S-hydrocarbyl cysteine sulfoxide at a volume ratio of 1:1-3, fully stirring, standing and separating, and then taking the water phase; and S5, column chromatography: first separating by using a cation exchange column, and then separating by using a C18 preparation column to obtain methyl alliin and alliin. The application has the advantages that the extraction rate and purity of methyl alliin and alliin can be effectively improved.

The application discloses a pesticide composition for preventing and treating ginger root rot and application thereof, and belongs to the technical field of chemical pesticides. The pesticide composition for preventing and treating ginger root rot comprises hymexazol, metalaxyl-M and ethylic alliin. The application provides the pesticide composition for preventing and treating ginger root rot, which comprises hymexazol, metalaxyl-M and ethylic alliin. The composition is prepared into a complex fungicide, and the suspension agent can efficiently prevent and treat ginger root rot.

The invention discloses a system for sequential delivery and synthesis of allicin and application thereof, and belongs to the field of drug targeted delivery, the system comprises two units of GISA-A and GISA-B. The GISA-A comprises alliinase, and the GISA-B comprises alliin; wherein the system is configured such that, after administration, the alliinase is administered at a first point in time, the alliin is administered at a second point in time, and the second point in time is later than the first point in time. According to the system, allicin can be synthesized at the targeted part of the intestinal tract to realize precise, efficient and stable antibiosis, and meanwhile, safety and patient tolerance can be taken into account.

The garlic extract compounding device comprises a tank body and a discharging pipe, and a driving shaft is rotationally connected to the middle position in the tank body. The device has the beneficial effects that an inner-layer cooling system and an outer-layer cooling system are arranged, efficient and accurate temperature control is achieved, the product quality stability is greatly improved, the choke ring is installed in the cooling jacket outside the tank body, circulation holes are formed in the surface of the choke ring in a staggered mode, a cooling medium forms a snakelike flowing path, short-circuit flowing is avoided, and it is ensured that the wall face of the tank body is evenly cooled; circulation cavities which are communicated with one another are formed in core stirring assemblies such as the driving shaft, the stirring blades and the scraping plates and matched with one-way flow guide pipes in the stirring blades to form a closed-loop internal cooling loop, heat generated by stirring friction can be directly taken away, and the temperature of materials in the compounding process can be strictly controlled to be smaller than or equal to 25 DEG C through the inner-outer double-layer cooling synergistic effect; the problem of degradation of thermosensitive components such as alliin caused by stirring and heating of traditional equipment is solved, and the retention rate of core components of a product is remarkably increased.

The invention discloses an extraction method and application of a black garlic extract. The extraction method comprises the following steps: fermenting fresh garlic into black garlic in a high-temperature and high-humidity liquid state fermentation manner, then inactivating an activating enzyme allinase in the black garlic by adopting a microwave enzyme inactivation method, selecting ethanol with the volume fraction of 26% as an extraction solvent, centrifuging a solution containing the black garlic extract to obtain supernate, combining, and drying until the weight is constant, so as to obtain the black garlic extract. According to the invention, alliin in the black garlic extract is taken as an object, a microwave enzyme deactivation process preparation method is optimized, the action mechanism of the black garlic extract is explored through combination of network pharmacology target function prediction and in-vivo and in-vitro antioxidant experiments, and meanwhile, the black garlic extract is applied to staple food for pets for the first time; the effects in the large health fields such as aging resistance are explored, and the actual effects and industrial production are verified through feeding tests of pet cats.