CN107119082B - A kind of preparation method of natural garlic ajoene - Google Patents
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- IXELFRRANAOWSF-FNORWQNLSA-N (E)-Ajoene Chemical compound C=CCSS\C=C\CS(=O)CC=C IXELFRRANAOWSF-FNORWQNLSA-N 0.000 title claims abstract description 64
- IXELFRRANAOWSF-CYBMUJFWSA-N ajoene Natural products C=CCSSC=CC[S@](=O)CC=C IXELFRRANAOWSF-CYBMUJFWSA-N 0.000 title claims abstract description 64
- IXELFRRANAOWSF-UHFFFAOYSA-N cis-ajoene Natural products C=CCSSC=CCS(=O)CC=C IXELFRRANAOWSF-UHFFFAOYSA-N 0.000 title claims abstract description 64
- 235000004611 garlic Nutrition 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 51
- 239000002904 solvent Substances 0.000 claims abstract description 22
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 13
- 239000008158 vegetable oil Substances 0.000 claims abstract description 13
- 239000000284 extract Substances 0.000 claims abstract description 11
- 238000000605 extraction Methods 0.000 claims abstract description 10
- 239000003480 eluent Substances 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000004440 column chromatography Methods 0.000 claims abstract description 6
- 238000000926 separation method Methods 0.000 claims abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical group CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 84
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 claims description 6
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 6
- 239000003463 adsorbent Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000004006 olive oil Substances 0.000 claims description 5
- 235000008390 olive oil Nutrition 0.000 claims description 5
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- 239000000741 silica gel Substances 0.000 claims description 4
- 229910002027 silica gel Inorganic materials 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 3
- 239000012156 elution solvent Substances 0.000 claims description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 239000010495 camellia oil Substances 0.000 claims description 2
- 229910052799 carbon Inorganic materials 0.000 claims description 2
- 239000003921 oil Substances 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 239000008159 sesame oil Substances 0.000 claims description 2
- 235000011803 sesame oil Nutrition 0.000 claims description 2
- 235000004431 Linum usitatissimum Nutrition 0.000 claims 1
- 240000006240 Linum usitatissimum Species 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 13
- XUHLIQGRKRUKPH-GCXOYZPQSA-N Alliin Natural products N[C@H](C[S@@](=O)CC=C)C(O)=O XUHLIQGRKRUKPH-GCXOYZPQSA-N 0.000 abstract description 10
- XUHLIQGRKRUKPH-UHFFFAOYSA-N S-allyl-L-cysteine sulfoxide Natural products OC(=O)C(N)CS(=O)CC=C XUHLIQGRKRUKPH-UHFFFAOYSA-N 0.000 abstract description 10
- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 0.000 abstract description 10
- 235000015295 alliin Nutrition 0.000 abstract description 10
- 238000009776 industrial production Methods 0.000 abstract description 3
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 238000010298 pulverizing process Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 16
- 238000010828 elution Methods 0.000 description 15
- 239000000243 solution Substances 0.000 description 14
- 239000000203 mixture Substances 0.000 description 13
- 239000007788 liquid Substances 0.000 description 10
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 6
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 3
- 108010092760 Alliin lyase Proteins 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 3
- 235000010081 allicin Nutrition 0.000 description 3
- 238000004587 chromatography analysis Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 239000003960 organic solvent Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000021388 linseed oil Nutrition 0.000 description 2
- 239000000944 linseed oil Substances 0.000 description 2
- 238000011068 loading method Methods 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 150000008111 thiosulfinates Chemical class 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- LMWHRTZSJLYLAJ-UHFFFAOYSA-N 3-ethenyldithiine Chemical class C=CC1=CC=CSS1 LMWHRTZSJLYLAJ-UHFFFAOYSA-N 0.000 description 1
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- UWLAVJNWKBVMNG-UHFFFAOYSA-N CCCCCCCCCCCCCCCCCC.[C] Chemical group CCCCCCCCCCCCCCCCCC.[C] UWLAVJNWKBVMNG-UHFFFAOYSA-N 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 150000008428 ajoenes Chemical class 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 239000012295 chemical reaction liquid Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000013375 chromatographic separation Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000002481 ethanol extraction Methods 0.000 description 1
- 239000000469 ethanolic extract Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 125000000101 thioether group Chemical group 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P11/00—Preparation of sulfur-containing organic compounds
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
- C07C319/00—Preparation of thiols, sulfides, hydropolysulfides or polysulfides
- C07C319/26—Separation; Purification; Stabilisation; Use of additives
- C07C319/28—Separation; Purification
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- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
本发明公开了一种天然大蒜阿霍烯的制备方法，如下步骤：(1)将大蒜粉碎、榨汁，分离得到产物A；(2)产物A与溶剂混合，自然发酵，分离得到产物B；(3)产物B与植物油混合，得到产物C；(4)产物C经溶剂萃取，得萃取液为产物D；(5)产物D减压浓缩后经柱层析分离，用含有洗脱剂的溶液洗脱，得到的洗脱剂为产物E；(6)产物E减压去掉溶剂，得到高纯度的天然大蒜阿霍烯产品。本发明提供的方法，利用大蒜本身含有的蒜酶进行发酵，再经萃取、柱层析分离得到高纯度的天然大蒜阿霍烯样品，该工艺简单、稳定，能促使蒜氨酸转化为阿霍烯，能高效的提取分离阿霍烯，具有适应产业化生产、阿霍烯纯度高等优点。
The invention discloses a preparation method of natural garlic ajoene, comprising the following steps: (1) pulverizing garlic, squeezing juice, and separating to obtain product A; (2) mixing product A with a solvent, naturally fermenting, and separating to obtain product B; (3) product B is mixed with vegetable oil to obtain product C; (4) product C is extracted with solvent to obtain product D; The solution is eluted, and the obtained eluent is product E; (6) the solvent is removed from the product E under reduced pressure to obtain a high-purity natural garlic ajoene product. In the method provided by the invention, the alliase contained in garlic is used for fermentation, and then high-purity natural garlic ajoene samples are obtained through extraction and column chromatography separation. The process is simple and stable, and can promote the conversion of alliin into ajoene. It can efficiently extract and separate ajoene, and has the advantages of adapting to industrial production and high purity of ajoene.
Description
Technical Field
The invention relates to the technical field of extraction and separation of traditional Chinese medicines, in particular to a preparation method of natural garlic ajoene.
Background
Garlic has been used as a herbal medicine and food for over two thousand years. Garlic has many pharmacological actions, such as sterilization, prevention and treatment of cardiovascular diseases, prevention and treatment of tumors and cancers, and has been used as both medicine and food for thousands of years in folks.
Garlic is rich in Alliin (Alliin), which is mainly present in the garlic cytoplasm in a stable, odorless form. Alliin is a precursor of main functional components in garlic, and Alliinase (Alliinase) can rapidly decompose alliin into thiosulfinate under the conditions of cutting, smashing, chewing and the like, wherein the main compound is Allicin. Allicin and other thiosulfinates are very unstable at room temperature and decompose into the sulfide form, vinyldithiines, ajoenes, for several hours. Ajoene is the second degradation product of allicin, and can stably exist in oil-immersed garlic[1]。
Ajoene is a sulfide with high biological activity, and has physiological and pharmacological activities of preventing cardiovascular diseases, resisting oxidation, resisting thrombosis, lowering blood pressure, reducing incidence rate of senile dementia and cancer, resisting pathogenic bacteria (including drug-resistant bacteria), resisting virus, and improving immunity.
Chinese patent publication No. CN103525878A, entitled preparation method of a composition rich in ajoene, discloses the following technical scheme: alliin dissolved in buffer solution reacts under the catalysis of alliinase, and natural alliin extracted from garlic is converted into diallyl thiosulfinate to obtain reaction liquid containing the diallyl thiosulfinate; concentrating the reaction solution through a membrane, extracting and enriching diallyl thiosulfinate by using an organic solvent, and then recovering the solvent and extracting for multiple times to obtain the ajoene composition. The technical scheme uses a plurality of organic solvents, and the process is complex, so that the product yield is low.
So far, no method for preparing ajoene with purity of over 90 percent is reported, and no ajoene product with high content appears in the market. Therefore, the research on how to convert alliin in garlic into ajoene as much as possible and extract and separate ajoene has important significance for preparing high-purity ajoene.
[1]Yu T H，Wu C M.Stability ofallicin in garlicjuice[J].J Food Sci，1989，54(4):977-981.
Disclosure of Invention
The invention aims to provide a preparation method of natural garlic ajoene, which aims to solve the problems that ajoene in the prior art is low in purity, a large amount of organic solvent is used in an extraction process, the extraction process is complex, industrial production is difficult to realize and the like.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of natural garlic ajoene comprises the following steps:
(1) crushing and juicing garlic, removing garlic residues, and separating to obtain garlic juice, namely a product A;
(2) mixing the product A with a first solvent, naturally fermenting, removing fermentation residues, and separating to obtain a product B;
(3) mixing the product B with vegetable oil to obtain a product C;
(4) extracting the product C by a second solvent to obtain an extract liquid as a product D;
(5) concentrating the product D under reduced pressure, separating by column chromatography, and eluting with a solution containing an eluant to obtain an eluant E;
(6) and decompressing the product E to remove the solvent to obtain a high-content natural garlic ajoene product.
Preferably, in the step (2), the first solvent is one or more of 1% acetic acid solution, 0.2% diluted hydrochloric acid solution, 0.5% sodium bicarbonate solution and 0.1% sodium hydroxide solution, and the addition amount is 0.2-2 times of the weight of the garlic juice.
Preferably, the first solvent in step (2) is 0.5% sodium bicarbonate solution, and is added in an amount of 1 time of the garlic juice.
Preferably, the natural fermentation temperature in the step (2) is 10-50 ℃.
Preferably, the natural fermentation temperature in step (2) is 30 ℃.
Preferably, the natural fermentation time in the step (2) is 1-6 d.
Preferably, the natural fermentation time in step (2) is 2 d.
Preferably, the added vegetable oil in the step (3) is one or more than two of sesame oil, tea oil, olive oil, rapeseed oil, peanut oil and linseed oil.
Preferably, the added vegetable oil in step (3) is olive oil.
Preferably, the adding amount of the vegetable oil in the step (3) is 1/4-2.0 times of the weight of the product B.
Preferably, the amount of the added vegetable oil in the step (3) is 1 time of the weight of the product B.
Preferably, the second solvent for extraction in step (4) is ethanol, and the content of ethanol is 50% to 95%.
Preferably, the second solvent for extraction in step (4) is ethanol, and the ethanol content is 65%.
Preferably, the extraction in the step (4) is performed for 1-5 times.
Preferably, the extraction in step (4) is performed 3 times.
Preferably, the amount of the second solvent used for the extraction is: the vegetable oil amount is 1: 1 ml/g.
PreferablyThe adsorbent for column chromatographic separation in the step (5) is carbon-eighteen bonded silica gel C18One or more than two of UniPS 10-300, UniPS 10-100, AB-8, D4006 and DA 201-B.
Preferably, the volume ratio of product D to the adsorbent is 10: 1.
preferably, the adsorbent for column chromatography separation in step (5) is carbon-octadecane bonded silica gel C18。
Preferably, the elution solvent in step (5) is one or more of ethanol, methanol or acetonitrile.
Preferably, the elution solvent in the step (5) is ethanol, so that the method is economical and easy to obtain and has a high safety coefficient.
Preferably, when the product E is prepared by elution in step (5), 10% to 40% ethanol is used for elution to remove impurities, or 30% ethanol is used for elution to remove impurities, and then 60% to 95% ethanol is used for elution of ajoene, or 80% ethanol is used for elution of ajoene.
In the technical scheme of the invention, the ethanol content in the ethanol solvent is calculated by volume fraction unless otherwise specified.
Compared with the prior art, the invention has the advantages that: 1. crushing and juicing garlic, and fully contacting alliin with allinase to promote the alliin to be converted into ajoene during fermentation;
2. adding a first solvent, namely vinegar and other solutions, so that the garlic juice can promote the layering of water and fat-soluble components during fermentation;
3. the proper fermentation temperature ensures that the allinase activity is optimal;
4. adding vegetable oil to enrich ajoene in vegetable oil, and removing water and polar impurities in fermented liposoluble components.
5. The ajoene enriched in the vegetable oil is extracted into ethanol by adopting ethanol extraction, so that part of fat-soluble impurities which are not contained in the ethanol can be removed, and the effect of enriching and purifying the ajoene is achieved.
After the garlic is fermented, a high-content ajoene sample is prepared by adopting solvent extraction and column chromatography purification, the process is simple, the solvent is safe and easy to obtain, the ajoene purity is high, and the ajoene can be used for industrial production and has very high practical value.
Drawings
FIG. 1 is a high performance liquid chromatogram of an olive oil mixture in step 3 of example 1;
FIG. 2 is a high performance liquid chromatogram of the 65% ethanol extract concentrate of step 4 in example 1;
FIG. 3 is a high performance liquid chromatogram of the final ajoene sample in step 8 of example 1.
Detailed Description
The invention will be described in detail with reference to the drawings and specific embodiments, which are illustrative of the invention and are not to be construed as limiting the invention.
Example 1
1. 10Kg of garlic produced in Shandong is taken, crushed and squeezed by a juicer to obtain garlic juice, and the yield of the garlic juice is 30 percent.
2. Adding 3Kg of 0.5% sodium bicarbonate solution into the above garlic juice, mixing, placing in a fermentation tank with controllable temperature, adjusting temperature to 30 deg.C, and fermenting for 2 days.
3. After the mixture is fermented for 2 days, the oily matter on the upper layer of the mixture is taken, 500g of olive oil is added, and the mixture is uniformly mixed for later use.
4. Extracting the above oleum Olivarum mixture with 65% ethanol for 3 times (500 mL each time), and mixing 3 times the 65% ethanol extractive solution. And (3) concentrating the extract under reduced pressure at the temperature of 55-75 ℃ to remove ethanol in the extract to obtain an ajoene oily substance.
5. Taking carbon eighteen bonded silica gel C181Kg, put into a glass column for chromatography, and dry-load the ajoene oil.
6. Collecting 30% ethanol 5Kg elution chromatographic column with elution flow rate of 1BV/h, collecting 15 min as one portion, detecting by high performance liquid chromatograph without ajoene, mixing eluates, and treating.
7. Taking 5Kg of 80% ethanol to elute a chromatographic column with the elution flow rate of 1BV/h, collecting 15 minutes to obtain one part until the eluate is detected by a high performance liquid chromatograph to contain no ajoene.
8. And combining the ajoene-containing 80% ethanol eluent, and performing reduced pressure concentration to remove ethanol in the eluent at the temperature of 55-75 ℃ to obtain an ajoene sample. The ajoene purity is 91.5% by high performance liquid chromatography detection.
Example 2
1. 10Kg of garlic produced in Gansu province is taken, crushed and then squeezed by a juicer, and the garlic juice is taken, wherein the yield of the garlic juice is 30 percent.
2. Adding 6Kg of 0.1% sodium hydroxide solution into the above garlic juice, mixing, placing in a fermentation tank with controllable temperature, adjusting temperature to 10 deg.C, and fermenting for 6 days.
3. After the mixture is fermented for 6 days, taking the oily matter on the upper layer of the mixture, adding 1000g of rapeseed oil, and uniformly mixing for later use.
4. The rapeseed oil mixture was extracted 1 time with 1000mL of 95% ethanol. And (3) concentrating the extract under reduced pressure at the temperature of 55-75 ℃ to remove ethanol in the extract to obtain an ajoene oily substance.
5. 10-3001Kg of UniPS is taken and loaded into a glass column for chromatography, and the ajoene oily matter is loaded by a dry method.
6. Collecting 40% ethanol 5Kg elution chromatographic column with elution flow rate of 1BV/h, collecting 15 min as one portion, detecting by high performance liquid chromatograph without ajoene, mixing eluates, and treating.
7. Taking 5Kg of 95% ethanol to elute a chromatographic column with the elution flow rate of 1BV/h, collecting 15 minutes to obtain one part until the eluate is detected by a high performance liquid chromatograph to contain no ajoene.
8. And combining 95% ethanol eluent containing ajoene, and performing reduced pressure concentration to remove ethanol in the eluent at the temperature of 55-75 ℃ to obtain an ajoene sample. The ajoene purity is 90.7% by high performance liquid chromatography detection.
Example 3
1. Collecting 20Kg of garlic from Jilin, pulverizing, and squeezing with a juicer to obtain garlic juice with yield of 30%.
2. Adding 1.2Kg of 0.2% diluted hydrochloric acid solution into the above garlic juice, mixing, placing in a fermentation tank with controllable temperature, adjusting temperature to 50 deg.C, and fermenting for 1 day.
3. After the mixture is fermented for 1 day, taking the oily matter on the upper layer of the mixture, adding 250g of linseed oil, and uniformly mixing for later use.
4. Extracting the above oleum Lini mixture with 50% ethanol for 5 times (250 mL each time), and mixing 5 times of 50% ethanol extractive solutions. And (3) concentrating the extract under reduced pressure at the temperature of 55-75 ℃ to remove ethanol in the extract to obtain an ajoene oily substance.
5. Loading AB-82Kg of macroporous resin into a glass column for chromatography, and loading the ajoene oily matter by a dry method.
6. Collecting 10% ethanol 10Kg elution chromatographic column with elution flow rate of 2BV/h, collecting 15 min as one portion, detecting by high performance liquid chromatograph without ajoene, mixing eluates, and treating.
7. Taking 10Kg of elution chromatographic column of 60 percent ethanol, wherein the elution flow rate is 2BV/h, collecting 15 minutes into one part until the eluate is detected by a high performance liquid chromatograph to contain no ajoene.
8. And combining 60% ethanol eluent containing ajoene, and performing reduced pressure concentration to remove ethanol in the eluent at the temperature of 55-75 ℃ to obtain an ajoene sample. The ajoene purity is 90.1% by high performance liquid chromatography detection.
The technical solutions provided by the embodiments of the present invention are described in detail above, and the principles and embodiments of the present invention are explained herein by using specific examples, and the descriptions of the embodiments are only used to help understanding the principles of the embodiments of the present invention; meanwhile, for a person skilled in the art, according to the embodiments of the present invention, there may be variations in the specific implementation manners and application ranges, and in summary, the content of the present description should not be construed as a limitation to the present invention.
Claims (9)
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5612077A (en) * | 1994-09-16 | 1997-03-18 | Nagoyaseiraku Co., Ltd. | Method of processing garlic and preparing ajoene-containing edible oil products |
| CN101928735A (en) * | 2009-05-05 | 2010-12-29 | 广州军区广州总医院 | The preparation technology of ajoene (ajoene) |
| CN102356064A (en) * | 2009-03-05 | 2012-02-15 | 尼姆生物科技有限公司 | Process for the preparation of ajoene |
| CN104974068A (en) * | 2015-07-09 | 2015-10-14 | 冼少华 | Ajoene preparation method |
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2017
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5612077A (en) * | 1994-09-16 | 1997-03-18 | Nagoyaseiraku Co., Ltd. | Method of processing garlic and preparing ajoene-containing edible oil products |
| CN102356064A (en) * | 2009-03-05 | 2012-02-15 | 尼姆生物科技有限公司 | Process for the preparation of ajoene |
| CN101928735A (en) * | 2009-05-05 | 2010-12-29 | 广州军区广州总医院 | The preparation technology of ajoene (ajoene) |
| CN104974068A (en) * | 2015-07-09 | 2015-10-14 | 冼少华 | Ajoene preparation method |
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