Structure Identification And Antibacterial Mechanism Of Alliin Degradation Products

Garlic is the world’s recognized medicinal and edible plants, containing sulfur-containing organic compounds which has a good antibacterial effect,and which has been confirmed by researchers. In this paper, alliin as the leading compound, the separation and purification methods of alliin degradation products was established,then its structure was identified. The antimcrobial activity and the antimcrobial mechanism of the alliin degradation products were compared with bacteria and molds.Along with the alliin concentration, the antimcrobial effect of alliin degradation product was increased. The results of the inhibition zone experiment showed that the products of gradient elution 1 and 2 of the alliin degradation products had no antibacterial effect, while the products of 3,4,5 had good antimcrobial effects and The inhibition effect of gradient elution product 4 was the best, and the diameter of inhibition zone of bacteria was up to 35 mm and the diameter of inhibition zone of molds was up to 40 mm. The minimal inhibitory concentrations (MIC) of the semi-preparative gradient elution products 3,4 and 5 on Escherichia coli were 1.3 mg·ml-1, 0.31 mg·ml-1 and 0.62 mg·ml-1, at the inhibitory concentrations, It was found that all of them could inhibit the growth and reproduction of E. coli and lead to damage to the cell wall and cell membrane, leading to the leakage of electrolyte and macromolecule. And the effect of gradient elution product 4 was the strongest.The enzymolysis of alliin was separated and purified by semi-preparative high-performance liquid phase isocratic elution and gradient elution. The isocratic elution product 1 was identified to be phenylalanine by mass spectrometry and nuclear magnetic resonance analysis. The isocratic elution product 2 was analyzed by GC-MS, and it was deduced that diallyl disulfide, methylallyl disulfide ,3-vinyl-3,6-dihydro-1,2-thiophene and other organic sulfur compounds. The results ofGC-MS and HPLC-MS analysis showed that the gradient elution product 4 contained 3H-1,2-Dithiole,1,2,3,4-tetramethyl-Benzene,3-Vinyl-1,2-dithiacyclohex-4-ene,3-Vin yl-1,2-dithiacyclohex-4-en,2-Vinyl-4H-1,3-dithiine,Bis(2-ethylhexyl)phthalate,13-Do cosenamide,the gradient elution product 5 contained garlic Element.