Garlic Biotransformation In The Extraction Process Of The Active Ingredient

Allicin and superoxide dismutase (SOD) are the bioactive components of garlic. In this paper, extraction of primary bioactive components and the effect of microbiological action on them were investigated.In the experimentation of extraction of SOD from the garlic, heat denaturalization method, chloroform and ethanol method and acetone deposition method were adopted to extract SOD. Based on the single factor experiment, the optimum parameters and the scopes were ensured by the method of orthogonal design. SOD was purified by using silica-gel column. Specific activity of SOD was higher from 2.7u/mg to 55.5u/mg. The situation and pure degree of SOD was ensured by gel electrophoresis and SOD bioactive coloration.In the study on extraction technology of garlic oil, according to extraction yield, the effect of different extraction processes of garlic oil including supercritical CO₂ extraction (SFE-CO₂) and steam distillation with reduced pressure was investigated. Two garlic oil samples were compared from bioactive components and their relative content aspects. After the analysis of GC-MS, it showed that 3-vinyl-1,2-dithiocyclohex-4-ene and 3-vinyl-1,2-dithiocyclohex-5-ene were distinct in garlic oil by SFE-CO₂, dially disufide, dially trisufide were found to be the characteristic flavor components of garlic oil sample extracted by steam distillation with reduced pressure. The relative contents of total sulfide composition of garlic oil by SFE-CO₂ were distinctively higher than that by steam distillation with reduced pressure. Formative mechanism of bioactive components was discussed.This study adopted fermentation by use of selected lactobacillus and yeasts in order to decrease pungent flavor. The garlic samples were extracted by SEF-CO₂ and compared by GC-MS from bioactive component and their relative content aspects. After the analysis of the determining sulfur method and GC-MS, fermented garlic, in which the allicin content was 73.7 percent of that without fermentation, however, kept the main bioactive compounds, the relative contents of which werehigher than that of fresh garlic slightly. The relative contents of total sulfide compositions had no the variety between fermented garlic and fresh garlic. It was clearly showed that fermentation of garlic that eliminated the pungent smell made no difference in the pharmaceutical values. Fermentation had distinctive effect on enzyme activity of SOD, which was ascending with fermentation time. After two months, the enzyme activity of SOD reached the top and kept invariableness until six months. While the enzyme activity of SOD of garlic, which was fermented in one year, was low.