The Studies On The Extraction And Separation Of Alliin And Polysaccharides In Garlic

Garlic is the underground bulbs of Allium Sativum Linn and belongs to perennation herbaceous plants. It acts as an important plant because of it's role as a kind of foods as well as a kind of drugs in the long history. The consumption of garlic can degrade the risk of angiocardiopathy and cancer with its unique pharmacology activity. Alliin is the original efficiency constituent. Garlic products with high content of alliin and alliin with high purity had extremely high commercial values; Polysaccharides in Garlic ,with their physiological function of enhancing the vital force of immune system, play an extremely vital role in the prevention and cure of tumor. In addition to determine the extraction and purification artwork of alliin, we also collected the by-product polysaccharides in Garlic to make full use of the garlic resource.Object To establish the analytical method of alliin and polysaccharides respectively;To inspect the effect of different enzyme-killing method and determine the alliin in garlic with different metropolis; To prepare purified alliin according to the patent; To optimize the artwork line of extracting and separating alliin and polysaccharides in garlic.Methods In this experiment the HPLC method was used to determine the content of alliin and the chromatographic condition was established. The content of polysaccharides in garlic was determined by sulphuric-oxybenzene method; we took use of the established HPLC method to select the methods for killing enzyme in garlic and determine the content of alliin in garlic with different metropolis; we used the silica gel column to prepare purified alliin by referring the patent whoset number was CN1273969;we inspected the effect of time for killing enzyme in garlic and the extraction solvent by single factor method,and the extraction artwork was determined by orthogonal design, what's more, we also optimized the condition for the separation of alliin and polysaccharides in garlic by cation exchange resin.Results The HPLC method, which was used to determine the content of alliin, including external reference method and internal standard method, was stable and reliable and had a good degree of precision; The effect of the microwave method for killing enzyme in garlic was super to the other two methods which were the methanol method and the hydroxylamine hydrochloride method, we had already determine the content of alliin in fifty garlic samples; we had prepared purified alliin successfully; The most suitable time for killing the enzyme in 1 kilogram garlic was 15min;The 20% alcohol with bacteriostasis and anticorrosive ability was proved to have the best extracting effect of alliin and the most high rate of removing impurities; The optimum conditions of extraction were obtained by Orthogonal Test: extract three times by super sound wave method, and the rate between material and solvent was 1:3.The 732 cation exchange resin had better exchange and desorption ability of alliin than D061 macroporous resin; The best pH of solvent was 2; The best concentration of ammoniae aqua was 0.5mol/l;Water can also elute alliin, but it took long time; The most suitable water amount used for eluting polysaccharides was 6 BV。The crystal we prepared was identified to be alliin and it had good stability.Conclusion The analytical method established was accurate and reliable and the artwork of the extraction and separation of alliin and polysaccharides in garlic was stable and feasible.