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Preparation method for high-purity natural garlic ajoene

A high-purity technology of ajoene, which is applied in the field of preparation of high-concentration natural garlic ajoene, can solve the problems of high cost, large amount of preparation raw materials, difficulty in breaking through the bottleneck of purity improvement technology, etc., so as to reduce consumption, save raw materials, high efficiency effect

Active Publication Date: 2017-08-11
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

[0005] Although the current ajoene preparation technology is diverse, compared with the previous product acquisition rate, the process difficulty has been reduced, but there are still problems such as large amount of raw materials used, high cost, and difficulty in breaking through the bottleneck of purity improvement technology.
[0006] So far, there is no report of a method for preparing ajoene with a purity of more than 90%, and there is no high-content ajoene product on the market

Method used

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  • Preparation method for high-purity natural garlic ajoene

Examples

Experimental program
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Effect test

Embodiment 1

[0030] 1. Take 10Kg of garlic from Shandong, peel it, crush it to a particle size of 2mm, add 2Kg of 80% ethanol, stir evenly, and leave it to ferment for 2 days.

[0031] 2. Add 25Kg of 85% ethanol to the above fermented product, ultrasonically extract for 1 hour, filter, and concentrate the filtrate under reduced pressure at a temperature of 55-75°C to remove ethanol in the filtrate to obtain an ultrasonic extract.

[0032] 3. Place the above ultrasonic extract in supercritical CO 2 In the extraction kettle of the extraction device, the extraction pressure is adjusted to 20Mpa, the extraction temperature is 50°C, the pressure of the separation kettle 1 is 15Mpa, and the temperature of the separation kettle 1 is 60°C. When the extraction and separation conditions meet the setting requirements, the circular extraction is started for 1.5 hours, and samples are collected from the separation tank II. Such as figure 1 Shown is supercritical CO 2 High performance liquid chromato...

Embodiment 2

[0037] 1. Take 10Kg of garlic produced in Jilin, peel it, crush it to a particle size of 10mm, add 0.5Kg of 95% ethanol, stir evenly, and let it stand for fermentation for 2 days.

[0038] 2. Add 40Kg of 60% ethanol to the above fermented product each time, ultrasonically extract 3 times, each time for 2h, filter, and the filtrate is concentrated under reduced pressure at a temperature of 55-75°C to remove ethanol in the filtrate to obtain an ultrasonic extract.

[0039] 3. Place the above ultrasonic extract in supercritical CO 2 In the extraction kettle of the extraction device, adjust the extraction pressure to 30Mpa, the extraction temperature is 40°C, the pressure of the separation kettle I is 18Mpa, and the temperature of the separation kettle I is 70°C. When the extraction and separation conditions meet the setting requirements, the circular extraction is started for 2.5 hours, and samples are collected from the separation tank II.

[0040] 4. Supercritical CO 2 The ex...

Embodiment 3

[0044] 1. Take 10Kg of garlic from Ningxia, peel it, crush it to a particle size of 0.5mm, add 3Kg of 60% ethanol, stir evenly, and let it stand for fermentation for 2 days.

[0045] 2. Add 10Kg of 95% ethanol to the above fermented product each time, ultrasonically extract twice, each time for 0.5h, filter, and the filtrate is concentrated under reduced pressure at a temperature of 55-75°C to remove ethanol in the filtrate to obtain an ultrasonic extract.

[0046] 3. Place the above ultrasonic extract in supercritical CO 2 In the extraction kettle of the extraction device, the extraction pressure was adjusted to 15Mpa, the extraction temperature was 70°C, the pressure of the separation kettle 1 was 9Mpa, and the temperature of the separation kettle 1 was 45°C. When the extraction and separation conditions meet the setting requirements, the circular extraction is started, and the extraction is 0.5h, and the sample is collected from the separation tank II.

[0047] 4. Supercriti...

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Abstract

The invention discloses a preparation method for high-purity natural garlic ajoene. The preparation method comprises the following steps: (1) crushing garlic, adding a first solvent, and naturally fermenting to obtain a product A; (2) mixing the product A with a second solvent, extracting by ultrasound to obtain a product B; (3) extracting and separating the product B by a supercritical CO2 device, to obtain a product C; (4) purifying the product C by the industrial chromatographic separation, and collecting ajoene-enriched eluant which is a product D; (5) vacuum-concentrating the product D to remove the solvents, to obtain a natural garlic ajoene product of which the purity is greater than 98%. The provided method is capable of using allinase contained in the garlic to ferment, extracting the ajoene by using the ultrasonic wave, and purifying the ajoene by using the supercritical CO2 extraction technology, and finally using the industrial chromatographic technology to prepare the high-purity ajoene product. The technology is simple and stable, the purity of the ajoene is high, and the technology is capable of providing the foundation for preparing an ajoene standard substance, and developing a new drug.

Description

technical field [0001] The invention relates to the technical field of extraction and separation of traditional Chinese medicines, in particular to a method for preparing high-concentration natural garlic ajoene. Background technique [0002] Garlic has been used as a herb and food for nearly two thousand years. Garlic has many pharmacological effects, such as sterilization, prevention and treatment of cardiovascular diseases, prevention and treatment of tumors and cancers, etc. It has been used as medicine and food in the folk for thousands of years. [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. Alliinase (Alliinase) will quickly decompose alliin into thiosulfinate when cutting, mashing, chewing, etc., the main The compound is Allicin. Allicin and other thiosulfinates are very unstable at room temperature, and can be decomposed...

Claims

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Application Information

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IPC IPC(8): C07C319/28C07C323/65C12P11/00
CPCC07C319/28C12P11/00C07C323/65Y02P20/54
Inventor 黄伟昌
Owner 深圳市阿霍烯生物科技有限公司
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