Extraction And Utilization Of Three Active Substances From Garlic

Garlic is widely used both as food ingredient and herbal medicine in the world,which is rich in garlic polysaccharide,Alliinase and SOD.Physiological functions such as immunity regulatory function,delaying Senescence and preventing and curing diseases, have been proved by scientific research.Garlic polysaccharide,Alliinase and SOD have great potential applications in the field of food,medicine and cosmetic.However,there is no enterprise produces garlic functional products.We mainly made researches on the three active constituents' properties,extracting and intensive processing methods,which would provide a significant basis for mass industrial production.The research results include:①While extracting and preliminarily purifying SOD and Alliinase from the garlic, 40%and 90%saturation was tested as the best point for two-step ammonium sulfate salting-out of the Alliinase and SOD.After the processing of salting-out and dialysis,the activity of Alliinase and SOD is 72U/mg,127.98 U/mg,and the recovery rate is 73%,41% respectively.②The technology of extracting garlic polysaccharide and Alliinase was introduced in this paper:First,the garlic pulping,filtering,modifing pH value to 4,centrifugalizing;then the Alliinase was obtained after sediment was dissolve in phosphate buffer.The supernatant fluid after centrifugal procedure was purified by the Macroporous Adsorbed Resin,the fined garlic polysaccharide was gained and the extraction ratio is 85%.The Alliinase activity of is 72U/mg,and the recovery rate is 62%.This technology used a batch of garlic produce Alliinase and garlic polysaccharide two valuable active constituents,has raised the utilization rate of garlic resource greatly and reduced manufacturing cost.The results could be widely used in the commercial production of garlic polysaccharide and Alliinase.③Distribution and molecular weight of garlic polysaccharide which was fractionated by the alcohol fractional precipitation technique have been measured by MALDI-TOF MS. With the increase of alcohol concentration,the degree of molecular weight of garlic polysaccharide revealed a trend of gradual decrease,when the alcohol concentration was 70%,80%,90%and 95%,the base peak degree of Polymerization were 7,7,4 and 6,the maximum degree of Polymerization were 16,18,17 and 12 respectively.④Our research confirmed that the garlic polysaccharide can be partly fermented by the Lactobacillus.The garlic polysaccharide has the effect of promoting the growth of probiotics,which mainly ferment oligosaccharide.Experimental results indicated with the increase of alcohol concentration,the degree of the fermentation raised.When the alcohol concentration were 70%,80%,90%and 95%,the fermenting rate of garlic polysaccharide were 4.5%,9.1%,27.8%and 55.6%respectively.⑤The research and development of garlic polysaccharide drinks mainly discussed the best processing technology and dispensing of the garlic polysaccharide functional drinks. The content of the remaining protein is 0.014 mg/ml in the garlic polysaccharide drink by the removing protein technology of the acid silica sol-Bentonite.And it proved that the optimum parameters were:2%garlic polysaccharide,0.04%Acesulfame-k,0.004%sodium saccharin,0.12%Lactic acid,which provides a experimental model for producing garlic polysaccharide functional drink.