大蒜中蒜氨酸分离纯化工艺研究

The Processing Technology of Separation and Purification of Alliin in Garlic

以大蒜为原料,分别研究了醇沉法和葡聚糖凝胶G-10对蒜氨酸的分离纯化效果。结果表明醇沉法分离蒜氨酸的最佳工艺条件为:大蒜提取液真空浓缩至可溶性固形物含量为20%,加入乙醇至终浓度为80%,静置18 h,分离得上清液及沉淀,再将所得上清液及沉淀复溶后按上述条件分别进行醇沉,得二次醇沉上清液,合并,冷冻干燥,得蒜氨酸粗品。蒜氨酸粗品经葡聚糖凝胶G-10色谱法纯化最佳条件为:上样液浓度为30%,上样量2%柱体积,洗脱流速1 mL/min,通过葡聚糖凝胶G-10分离后,蒜氨酸的纯度可达到43.5%。

The effects of the isolation and purification of alliin from garlic with ethanol and Sephadex G-10 were studied.The results of the optimum parameters of the isolation of alliin by alcohol precipitation were as follows： garlic extracting solution was concentrated under vacuum to a soluble solids level of 20%,and then leaved it for 18 h with the final ethanol concentration of 80%,and then the supernatant and the sediment were gotten by the use of the centrifugation.The twice-alcohol precipitation of the supernatant and the solution of the sediment were carried under the same conditions,combined the supernatants,the crude alliin was gotten by lyophilization.The optimum parameters of the purification of crude alliin with Sephadex G-10 were as follows： the sample liquid concentration of 30%,the volume ratio of the sample liquid of 2%,and at the flow rate of 1 mL/min.After the purification of alliin with Sephadex G-10,the purity of alliin was 43.5%.