Method for simultaneously extracting alliin and garlic enzyme from garlic

Abstract

The invention relates to a method for simultaneously extracting alliin and garlic enzyme from garlic, which comprises: full ultrasonic cell wall breakage of mixture of peeled garlic and a polar organic solvent with the mass being at least four times of the mass of the garlic (pharmaceutically acceptable) and the volumetric water content less than or equal to 10 percent under the conditions with the pH being 5.5-6.8 and the temperature being less than or equal to 35 DEG C, solid-liquid separation, filtration and separation of supernatant by molecule ultrafiltration membranes with the molecular weight reducing gradually, wherein the molecular weight of the molecule ultrafiltration membrane at the last stage is 10,000 to 3,000, concentration of the filtrate by a nano filtration membrane, crystallization of the concentrated solution, separation to obtain crystals, and drying under conditions with the temperature less than or equal to 35 DEG C. The problem of reaction of the alliin and the garlic enzyme in cell wall breakage of the garlic can be solved effectively, and garlic extracts with the alliin content being 2.2-98 percent and the activity ratio of the garlic enzyme being 80-900 can be extracted and enriched, the losses of effective ingredients can be reduced, the yield and purity can be improved, the cost is low, the production requirements of cleanness and low energy consumption can be satisfied, and the method has a practical value in industrial applications.

Description

technical field [0001] The invention relates to a preparation method of garlic extract, in particular to an extraction method capable of simultaneously extracting two effective components of alliin and allinase. Background technique [0002] Garlic (Aliium Sativm) is the bulb of raw garlic of the Liliaceae Allium plant. It is a plant with both medicinal and edible functions, and has the reputation of "natural medicinal plant gold". Studies have shown that garlic has various functions such as sterilization, anti-virus, blood fat reduction, anti-thrombosis, anti-tumor, and regulation of human immunity. Therefore, the research on the active components of garlic has become a hot topic for many years at home and abroad. Alliin is one of the main bioactive substances in garlic. It is a unique non-protein sulfur-containing amino acid in garlic, and its content in garlic dry matter is 0.6%-2%. Alliinase, an endogenous enzyme present in garlic, is a homogeneous dimeric glycoprotein...

AI Technical Summary

Problems solved by technology

[0004] Because when extracting garlic components, alliin and allinase will react when the garlic cell wall is broken and become a pair of contradictions, so although the methods for extracting alliin and allinase respectively from garlic are currently There have been many reports in the literature, all of which are separated by chemical methods, and most of them are limited to laboratories and do not have industrial applications.

After these two components are separated separately, they are two common individual components, neither of which can have the unique medical and health care value of garlic.