Studies On The Extraction, Isolation And Property Of The Pigment In Greening Garlic

Garlic(Allium Sativum L.)is a kind of liliaceous plant. The bulb of garlic is rich in nourishment including protein, saccharide, fat, vitamin and mineral element such as Ca,P,Fe,Se,Ge and so on. Garlic have distinct effect of pharmacology, include bactericidal action, avoiding atherosclerosis, preventing forming thrombus, preventing diabetes and make the immunity of the body enhanced. The yield of garlic in China is 25 percent of the whole world and garlic is often made into different kinds of products, but garlic usually becomes green in the manufacture of puree and has bad effect on character.The methods of extraction and properties of garlic greening pigment were studied in this paper and the results were as follows:1. Extraction of the green pigment The result showed that 80%(V/V) methyl alcohol was the best solvent for the extraction of green pigment. According to the result of L9(34) orthogonal experiment, the best conditions of extraction were: the solvent was 80%(V/V) methyl alcohol, the ratio between material and solvent was 1:3(g/mL) and the extraction time was 24h respectively.2. Isolation of the green pigment The pigment could be preliminarily isolated used TLC method. The solvent of TLC was water solution including 77%(V/V) methyl alcohol, 3%(V/V)ethyl acetate and 0.24%(V/V) hydrochloric acid. In order to identify the structure of the green pigment, further isolation was done by HPLC method on the basic of TLC. The pigment was isolated into three parts under the conditions of ODS C18 column, moving phase of buffer salt solvent(pH=6), methyl alcohol and acetonitrile (with the rate of 70:15:15, V/V/V), detecting wavelength 430nm, 0.8mL/min of flow velocity.3. Properties of the green pigment The effect of different factors on the property of the green pigment was studied used UV-visible spectrophotometric methods. The result showed that the green pigment was...