Determination The Activity Of Alliinase In Fresh Garlic And Study The Stability Of The Alliinase And Alliin/alliinae Enteric Capsule

Objects: The assay method of alliinase activity in the fresh garlic was developed. To study rightness three batch alliinase stability and alliin/alliinase enteric capsule correlation study. Method:The liquid of fresh garlic was diluted, and the alliinase activity of fresh garlic was determined by apposition alliin in dilution of the liquid. Using two assay methods compare the alliinase activity of fresh garlic; According to China pharmacopoeia and abroad document, the stability of alliinase was researched by influential factors experiment and long-term experiment . Alliinase activity in the products were analyzed by HPLC. The molecular weight of garlic enzyme and purity of alliinase was determined by SDS-PAGE; In alliin/alliinase enteric capsule study, the property of capsule loricas was research with fiber-optic dissolution test system. The production rate of allicin in the ratio of Alliin/Alliinase study was determined with high-performance liquid chromatography (HPLC) by European Pharmacopoeia. The influence of alliinase activity by dissolute/releasing test conditions was determined by the method of ourself. To study the releasing of alliin/alliinase enteric capsule using dissolution test system. Result: The assay method of alliinase activity in the fresh garlic was developed. The degree of precision and degree of accuracy were fit of requirement. The alliinaes activity of fresh garlic by two assay methods were different; In stability of alliinase study ,alliinase was sensitive to the high-temperature,high- humidity and illumination . The test about alliinase filling with Ar gas showed that the alliinase of activity changed 50~100U ;In alliin/alliinase enteric capsule study, the NO 3 capsule was elected, When alliin(≥90%):alliinase (the alliinase activity was different) was 1:0.75,1:1,1:1.25 and 1:1.5, The production rate of allicin was 37.9,50.3,65.1 and 78.7% as the activity was 515U, respectively. The production rate of allicin was 59.4,81.9,88.7 and 88.9% as the activity was 846U, respectively. The production rate of allicin was 71.3,87.4,89.1 and 90.6% as the activity was 1245U, respectively. The result of the influence of alliinase activity by dissolute/releasing test condition showed that the alliinase activity was retained in 1000U. The result of the dissolution of alliin/alliinase enteric capsule showed that the releasing of allicin was 90.7% at terminal point ;Conclusion: The assay method of alliinase activity in the fresh garlic was developed; According to the stability of alliinase study ,the useful life of alliinase could be identify; To study alliin/alliinase enteric capsule, the ratio of alliin/alliinase was 1:1. Influence of allicin releasing by dissolute/releasing test condition was litter. In vitro, the dissolution of alliin/alliinase enteric capsule was feasible .