Study On Enzymatic Hydrolysis Extraction Of Alliin And Allicin By PEF And Fresh Application

Garlic is a natural medicine and food of allium plants which has manypHarmacological effects. The allicin is known as "natural broad-spectrum antibiotics".Alliin is the precondition of active ingredient of garlic, and is known as "naturalmedicinal plants gold" or "grow out of penicillin". They are very important for thehealth of human body, can be added to food, medicine and health care products, andcan improve the body’s resistance to the virus. Using the garlic as a test of rawmaterial, this article studied on the optimum process conditions of under high voltagepulse elec-tric field and enzymatic hydrolysis technology in combination with theextraction of alliin and allicin as well as separation and purification of alliin.We haverealized the deep processing of garlic and developed the optimum formula of the purenatural alliin-apple glue composite film.The conclusions as follows:1、Optimized for determination of allicin and alliin content of turbidimetricmethod and digestion pretreatment(1)Turbidimetric parameters: methenamine-hydrochloric acid buffer solution is1ml,2%polyvinyl alcohol solution is2ml, barium chloride is3ml.(2)Digestion pretreatment parameters:oxidant dosage is2ml,digestion temperatureis20℃, digestion time is15min.2、The study of under high voltage pulse elec-tric field and enzymatichydrolysis technology in combination with the extraction of alliin and separation andpurification of alliin.(1) Weighing of20g garlic,and under the condition of750W microwave, theearly stage of microwave destroy enzyme processing time is90s, after that usingquadratic general rotary unitized design to optimize the test on the basis ofsingle-factor test, can get the simplified mathematical model of the regressionequation.Use the nonlinear programming, calculated the optimal combination ofparameters by a factor coding table can achieve the maximum extraction yield, andthe maximum extraction yield is90%(2)The study of the extract of alliin mixture separates and purifies by cationexchange resin. In the static adsorption experiments (Adsorption time, Adsorptiontemperature, pH)conducted on the basis of the dynamic adsorption experiments.The best purification process: the concentration of sample solution is14.2mg/mL, theflow velocity of sample solution is2.0BV/h, the adsorption capacity is3195mg; Theeluting solution is ammonia water and its concentration is0.25mol/L, the elutingflow velocity is1.0BV/h.3、The study of under high voltage pulse elec-tric field and enzymatic hydrolysistechnology in combination with the extraction of allicinUse the corresponding surface test unitized design to optimize the test on thebasis of single-factor test. Through the method of regression analysis, the datapro-cessing, can get the response surface quadratic multinomial regression equation.And can get the optimal extraction process: liquid-alcohol ratio is1:1.81,solid-liquidratio is1:4.80, the pulse number is7.65, the electric field strength of12.02KV/cm.4、The study of alliin and allicin bacteriostasis experimentThe study of alliin and allicin bacteriostatic effect of mold and yeast by the tubedouble broth dilution method, the results showed that the bacteriostatic effect of alliinwill not weaken with putting the extension of time, and the bacteriostatic effect ofalli-cin as the extension of time weakening, bacteriostatic effect finally disappear.Deter-mining the minimum bacteriostasis concentration is10mg/ml, at the same timewith the filter paper diffusion method to determine the best bacteriostasispH=5.5.5、The research of pure natural alliin-apple glue composite film.Use the orthogonal test unitized design to optimize the test on the basis ofsingle-factor test， the influential factors of the coating preservation effect isoptimized.The best effect of coating conditions: apple glue concentration is2%, thecontent of alliin is35mg, pH=5.5. Large cherry, bee grapes, giant peak grapes andplums are coating preservation in the best effect of coating condition. After a longtime storage, their wat-er loss rate is reduced by10%or more, bee grapes and giantpeak grapes’ fruit drop rate is respectively reduced by18%and10.6%, large cherryand plums’ corruption of the time is respectively delayed11days and10days.Coating preservation effect is good, It extends the fruit storage period and shelf life,and can improve the economic benefit.