Study On The Methods And Mechanism Of Garlic Deodorization

Garlic (Allium sativum L.), the perennial herb of lily family, has some functions, such as anticoagulant, anti-tumor, anti-cancer, hypolipidemic, hypoglycemic, anti-aging, etc. It plays an important role in protecting the liver and the cardiovascular system, as well as in the process of cell-mediated immunity, and the humoral immunity. However, the strong offensive odor of garlic, especially the unplaesent smell left in oral cavity, has a bad influence on the garlic consumption. This paper generally studied on the deodorization of garlic breath. Primary results were as follows:1. Selection of deodorizing meterials The result of sensory evaluation was that green tea, licorice, angelica and honeysuckle had better deodorization effect than any other materials among the fifteen plant materials. The deodorization effects of the four materials on garlic was compared by the HPLC method, the results showed that licorice had the best deodorization effect at concent of 0.08g/mL, and the clearance rate of allicin was 91.37±0.42%. Based on the deodorization effects of the four materials on garlic, a conclusion was raised that the reaction between deodorant components and allicin was easier than that between deodorant components and DADs and DATs.2. Deodorization effect of licorice for garlic The deodorization effects of licorice extracts without polysaccharide, protein, fat, or flavonoids were respectively detected by HPLC method. The results showed that the clearence rate of allicin was reduced significantly after removing flavonoids from licorice extract. There was a significant linear positive correlation (correlation coefficient is 0.8915**) between the concents of flavonoids in licorice and clearance rate of allicin. So it was propposed that the reduce of allicin maybe caused by flavonoids in licorice.The potential flavonoids deodorants in licorice were isolated by chromatography of AB-8 macroporous resin; and the deodorization effects of different eluted parts were detected by HPLC method. The results showed that 60% ethanol eluation had the higher clearance rate of allicin than other eluations; there were four components in 60% ethanol eluation significantly different from other eluations. The structures of the four potential deodorant components were identified by LC-MS. The four components were identified as Licorice flavanone, Liquiritin, Liquiritin aglycones and 3,4,3', 4'-hydroxy-2- methoxy chalcone. The deodorization effects of licorice flavanone and liquiritin were detected, and the results were as follows: the clearance rates of licorice flavanone(1.990mg/mL) and liquiritin(2.180 mg/mL) were 96.22% and 91.84%.3.The verification of deodorization effect of flavonoids The deodorization effects of catechin, rutin and quercetin on allicin, DADs and DATs were detected in this paper. And the results showed that the three flavonoids all had better deodorization effects on allicin:the clearance rates of catechin (1.617mg/mL), rutin (1.218mg/mL) and quercetin (0.788mg/mL) were 97.27%,98.11%,95.49%. The effects of three flavonoids on allicin, DADs and DATs could also prove that potental deodorizations maybe react with allicin firstly.4. The deodorization mechanism With the structure feature of the four identified deodorants and the confirmatory tests results of three flavonoids, the deodorization mechanism of allicin was raised that hydroxyl group in flavonoid attacked coordination of oxygen on the first S of bond, after which with hydrogen oxygen became H2O, the rearrangement of electronic on S-S took palce. In the end, each hydroxyl residues link the half structure of allicin. The possible reaction equation might be like this:...