Fermented Active Ingredients Of Garlic Extraction Process And Structural Analysis Of The Study

The water-solubility active constituents of the garlic have remarkably pharmacological function. Studies on extraction process of the water-solubility active constituents are greatly significant for the exploitation of garlic.In this paper, influence of decoloration on active constituent of water extraction of fermented garlic was studied. And extraction, structure and bioactive componets of glycoprotein, as refined production from fermented garlic, were further investigated.Powder and particle active carbon were respectively attempted to optimizing decolouration technics. With powder active carbon as decolorizer, concentrated liquid of fermented garlic was decolored. The effects of active carbon, temperature and time on decoloring rate, SOD activity and protein content were researched by single factor and orthogonal experiments. The result shows that optimum discolouration effect was obtained from following condition: quantity of activated carbon of 1%, temperature of 40℃, adsorption time of 30min.The decoloring rate was 81.29%. The loss rate of SOD activity and protein were respectively 5.34% and 13.76%. With active carbon powder as decolorizer, water extraction of fermented garlic was decolored. The effects of particle active carbon, temperature and flow speed of water extraction on decoloring rate, SOD activity and protein content were researched, and protein kinds and content of garlic polysaccharide between water extraction and discolored liquid were compared. The result shows that optimum discolouration effect of ultrafiltrate was obtained from following condition: quantity of activated carbon of 4%, temperature of 40℃, flow speed of 1.8/mlmin.The decoloring rate was 66.08%. The loss rate of SOD activity and protein were respectively 19.27% and 11.00% . Polysaccharide content was only reduced 5.38%.By compare, the method that water extraction was decolored with powder active carbon was used for extracting active componet from water extraction of fermented garlic. In this way, water extraction of fermented garlic was dramatically decolored, and the loss rates of SOD activity and protein were low. consequently, the technics of extracting active component from fermented garlic using membrane was perfected, which is a new one.The neutral and acidic glycoprotein(GPS) from fermented garlic were isolated and purified by means of hot water extracting, ethanol precipitating, protein removal and DEAE-52 chromatography. Results declared that removing protein by heating was mild and efficient methods. The homogeneity of GPS was proved by PAGE. There was 65.31 saccharide and 34.69 protein in GPS. IR analysis shows the typical absorption of polysaccharide which consist of fructose and the presence ofβ-glycoside linkage existence.β-elimination reaction demonstrates that saccharide and protein is linked by N-glycosidic band in GPS.The inhibition activities of GPS and water extraction of fermented garlic were studied. The results showed that water extraction has the inhibition effect on 5 kinds of pathogenic micreoorganism. GPS has the inhibition effect on Bacillus subtilis and Candida albicans, and better than that of water extraction of fermented garlic.