CN102077965A - Method for preparing black garlic and extracting active substance from black garlic - Google Patents
Method for preparing black garlic and extracting active substance from black garlic Download PDFInfo
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- CN102077965A CN102077965A CN2010105870794A CN201010587079A CN102077965A CN 102077965 A CN102077965 A CN 102077965A CN 2010105870794 A CN2010105870794 A CN 2010105870794A CN 201010587079 A CN201010587079 A CN 201010587079A CN 102077965 A CN102077965 A CN 102077965A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to a method for preparing black garlic products and extracting composite components mainly containing an active substance of S-allyl-L-cysteine from the black garlic products; and the composite components are used for recovering immune system functions of human bodies. The invention is characterized by: filtering seawater and cooling the seawater after autoclaving; sprinkling the seawater on surfaces of garlics; placing the garlics in a humid environment with an temperature of 60 to 80 DEG C or 70 to 85 DEG C for fermentation; sprinkling the seawater once at regular time intervals; obtaining the garlics when fresh garlics gradually turn black from white and become black garlics; drying and grinding the garlics into powder; heating garlic powder mixed with distilled water and then cooling the garlic powder mixed with distilled water; after coarse-filtering with a gauze, taking supernatants by centrifugation or taking filtered liquid after membrane filtration; and cooling and drying at a temperature of 60 to 80 DEG C to obtain water-soluble S-allyl-L-cysteine composites. The purpose of the present invention is to extract the composite components from the black garlics with a simple and unique technology, wherein the prepared composite components mainly contain an active substance of S-allyl-L-cysteine and are used for recovering immune system functions of human bodies.
Description
Technical field:The present invention relates to the black garlic product of a kind of preparation, and can extract therefrom that (S-allyl-L-cysteine, SAC) active material is the method for main composite parts, is used for the recovery of human body function of immune system to contain S-pi-allyl-L-cysteine.
Technical background:
The present invention garlic in one's power belongs to the Liliaceae allium, is a kind of main plant based on asexual reproduction, distributes with from all parts of the world, and flavor warm in nature is peppery.Garlic has edible widely and medical value.Edible garlic can increase appetite, promotes health, delays senility and prevent disease.Garlic is used for the history of the also existing more than one thousand years of medical domain, people with garlic treat that infection, bullet wound, snake are stung, diarrhoea, rheumatism, heart disease, diabetes and other some physiological function disorders.People find also that in experiment it has effects such as reducing blood lipid, hypotensive, hypoglycemic, antitumor, antibiotic, anti-oxidant and immunological regulation.The chemical composition of garlic is very complicated, bioactive composition is wherein arranged above 100 kinds.Know at present, the medical value of fresh garlic mainly is sulfur-containing compound, its content is more than 4 times of the contour organosulfur compound vegetables of onion, cabbage, and wherein most important active ingredient is allicin (S-Allyl acrylo-1-sulphinothioate, diallyl disulfide).Antitumor, anti-infective, the antioxidation of allicin gain public acceptance, and being identified as is a kind of vegetable food product of pre-anti-cancer.Yet the acid of garlic is overweight, and food back expiratory air smells foul, and causes some to dislike edible garlic.Stimulating gastrointestinal reacted serious after particularly some people ate garlic, even vomiting, was difficult to stand, and had also limited the application of garlic as food.
Japanese in recent years scholar at first finds under the situation of controlled humidity and temperature, common fresh garlic (white, be called white garlic) can become black (being called black garlic) by white through certain processing, black garlic does not have the original pungent of white garlic, have sweet taste on the contrary, mouthfeel is good, and is still direct-edible.Therefore compare with white garlic and may have more application prospect.But present white garlic is processed into black garlic, and one is the process conditions harshnesses, as the problem of aspect existence such as adopting infrared ray to add induced liquid, some nutritional labelings of back of fermenting are lost.
Summary of the invention:
1, goal of the invention:
The invention provides a kind of method for preparing black garlic and therefrom extract active material, it adopts easy unique technique to extract the composite parts of preparation based on S-allyl-L-ceisteine active ingredient from black garlic, is used for immune system and recovers.
2, technical scheme:
A kind of method for preparing black garlic, it is characterized in that: this method is carried out according to following steps:
(1). get seawater, filter paper filters, and removes impurity, cools off behind the autoclaving;
(2). fresh garlic is partly removed the peel the surface sprinkling seawater;
(3). put garlic in 60 ~ 80 ℃, 70 ~ 85% humidity environment bottom fermentations 20 ~ 50 days; Wherein sprayed seawater 1 time every 3 ~ 8 days; Fresh garlic is black by leucismus gradually, becomes black garlic;
(4). will deceive garlic and place the air drying place to preserve.
High-temperature sterilization in the step (1) be temperature in 110 ~ 125 ℃ of scopes, kept 10 ~ 20 minutes.
Best selection process in the step (3) is for putting garlic in 70 ~ 75 ℃, 75 ~ 80% humidity environment bottom fermentations 30 ~ 40 days; Wherein sprayed seawater 1 time every 5 days.
A kind of aforesaid method of extracting active material from black garlic is characterized in that: with the homemade black garlic oven dry of above-mentioned institute, peeling, grind into powder; Mix 90 ~ 100 ℃ of back heating with distilled water, be cooled to room temperature after 1 ~ 2 hour; Centrifugal supernatant or the filter membrane left and taken filters and leaves and takes filtered solution after the gauze coarse filtration; In-60 ~ 80 ℃ freezing and dry, promptly obtain water-soluble S-pi-allyl-L-cysteine compound.
65 ~ 85 ℃ of black garlic bake out temperatures, and keep its active component.
Black garlic grinds into behind the powder ratio that adds 100ml distilled water in per 25 ~ 30g and mixes.
3, advantage and effect:
The present invention system sets up unique black garlic of method preparation by research for many years, and adopting easy unique technique to extract preparation from black garlic is main composite parts with S-allyl-L-ceisteine active ingredient, is used for immune system and recovers.Experiment is found and is proved that this composite parts has the immunologic function recovery Effects, has no side effect, but prolonged application, resist the disease is kept health.
The specific embodiment:
The present invention relates to adopt unique black garlic product of method preparation, and adopt modern biological extractive technique therefrom to extract preparation to contain S-pi-allyl-L-cysteine (S-allyl-L-cysteine, SAC) active material is main composite parts, is used for the human body function of immune system and recovers.
Embodiment 1:(one) preparation method of black garlic:
1. get seawater, filter paper filters, and removes impurity, autoclaving (121 ℃, 15 minutes), cooling;
2. fresh garlic is partly removed the peel the surface sprinkling seawater;
3. put garlic in 70 ~ 75 ℃, under 75 ~ 80% humidity environments, fermented 30 ~ 40 days.Wherein sprayed seawater 1 time in each 5 days.Fresh garlic is black by leucismus gradually, becomes black garlic.
4. will deceive garlic places the air drying place to preserve.
(2) black garlic S-pi-allyl-L-cysteine compound preparation method:
1. preparation method: homemade black garlic is ground into powder in 80 ℃ of oven dry, peeling; The ratio that adds 100ml distilled water in the black garlic powder of every 30g is mixed, and heats 90 ~ 100 ℃, cooling after 1 ~ 2 hour; After the gauze coarse filtration, described centrifugal (3000 ~ 6000 rev/mins, 20 ~ 40 minutes) leave and take supernatant or filtered solution is left and taken in filter membrane (molecular weight is 20,000) filtration; In-80 ℃ of freezing, vacuum freezedryings, promptly obtain water-soluble S-pi-allyl-L-cysteine compound.
2. S-pi-allyl-L-cysteine compound is formed: main component is S-allyl-L-ceisteine, and other compositions comprise tyrosine, glycine, alanine, aspartic acid, glutamic acid, leucine, isoleucine and carbohydrate etc.The molecular structure of main component S-allyl-L-ceisteine is:
Embodiment 2:(one) preparation method of black garlic:
1. get seawater, filter paper filters, and removes impurity, autoclaving (115 ℃, 12 minutes), cooling;
2. fresh garlic is partly removed the peel the surface sprinkling seawater;
3. put garlic in 65 ℃, under 78% humidity environment, fermented 45 days.Wherein sprayed seawater 1 time in each 7 days.Fresh garlic is black by leucismus gradually, becomes black garlic.
4. will deceive garlic places the air drying place to preserve.
(2) black garlic S-pi-allyl-L-cysteine compound preparation method:
1. preparation method: homemade black garlic is ground into powder in 80 ℃ of oven dry, peeling; The ratio that adds 100ml distilled water in the black garlic powder of every 26g is mixed, and heats 90 ~ 100 ℃, cooling after 1 ~ 2 hour; After the gauze coarse filtration, centrifugal supernatant or the filter membrane left and taken filters and leaves and takes filtered solution; In-80 ℃ of freezing, vacuum freezedryings, promptly obtain water-soluble S-pi-allyl-L-cysteine compound.
2. S-pi-allyl-L-cysteine compound is formed: main component is S-allyl-L-ceisteine, and other compositions comprise tyrosine, glycine, alanine, aspartic acid, glutamic acid, leucine, isoleucine and carbohydrate etc.
Embodiment 3:(one) preparation method of black garlic:
1. get seawater, filter paper filters, and removes impurity, autoclaving (124 ℃, 18 minutes), cooling;
2. fresh garlic is partly removed the peel the surface sprinkling seawater;
3. put garlic in 78 ℃, under 83% humidity environment, fermented 25 days.Wherein sprayed seawater 1 time in each 4 days.Fresh garlic is black by leucismus gradually, becomes black garlic.
4. will deceive garlic places the air drying place to preserve.
(2) black garlic S-pi-allyl-L-cysteine compound preparation method:
1. preparation method: homemade black garlic is ground into powder in 68 ℃ of oven dry, peeling; The ratio that adds 100ml distilled water in the black garlic powder of every 28g is mixed, and heats 90 ~ 100 ℃, cooling after 1 ~ 2 hour; After the gauze coarse filtration, centrifugal supernatant or the filter membrane left and taken filters and leaves and takes filtered solution; In-65 ℃ of freezing, vacuum freezedryings, promptly obtain water-soluble S-pi-allyl-L-cysteine compound.
2. S-pi-allyl-L-cysteine compound is formed: main component is S-allyl-L-ceisteine, the extracted amount scope is in the black garlic of 0.1 ~ 1.5mg/g, and other compositions comprise tyrosine, glycine, alanine, aspartic acid, glutamic acid, leucine, isoleucine and carbohydrate etc.
Mainly to contain black garlic S-pi-allyl-L-cysteine composite parts prescription, what prepare is various direct, the various medicines that are used for human immunity system enhancement recovery purposes indirectly, the health product preparation, its formulation can be aqua, tablet, pill, electuary, capsule.
Research to black garlic S-pi-allyl-L-cysteine compound function of immune system recovery Effects
What we set up makes white fresh garlic by the black method that becomes black garlic of leucismus, is not that the bacterium fermentation is arranged, but aseptic sweat.(g-glutamyl-S-allyl-L-cysteine, GSAC) overwhelming majority has become S-pi-allyl-L-cysteine to g-in fresh garlic glutamy-S-pi-allyl-L-cysteine during the fermentation.The water heating extraction that we create will extract based on the water-soluble effective active composition of S-pi-allyl-L-cysteine, is called S-pi-allyl-L-cysteine compound.This has essence different with the allicin and the garlic oil of existing extraction preparation from fresh garlic on the market.
The embodiment of relevant black garlic S-pi-allyl-L-cysteine compound function of immune system recovery Effects is as follows:
Embodiment one (zoopery example)
Purpose: inquire into black garlic S-pi-allyl-L-cysteine compound to normal body's immunological function facilitation.Specific implementation method: grouping of (one) animal used as test and processing: 40 of BALB/c mouses are divided into 5 groups, 5 every group, totally 8 groups, wherein number the 1-7 group and be experimental group, numbering the 8th group is control group.Black garlic S-pi-allyl-L-cysteine compound is mixed with the solution of 1mg/ml with physiological saline.Black garlic S-pi-allyl-L-cysteine complex solution of experimental group lumbar injection every day 100 μ l, the physiological saline of control group lumbar injection every day 100 μ l.Injection is 5 days continuously.Every day since the 1st group, is put to death one group of mouse in after last injection 1-7 days, the 7th group and the 8th group of mouse is put to death simultaneously in the 7th day.(2) sample collecting and detection: 1, splenocyte separates and the preparation of suspension: mouse is put to death in dislocation of cervical vertebra, the preparation splenocyte suspension.Adopt the ELISA method to detect the secretion level of cell factor IL-2, TNF-α, IFN-γ and IL-4 in the spleen cell cultures supernatant; The LDH method for releasing detects the killing activity of NK cell; The Griss method detects NO secretion level in the spleen cell cultures supernatant.(3) result and conclusion: the result is: 1, the black garlic S-pi-allyl of injected in mice-L-cysteine compound experimental group (15) last was injected the back 4-6 days, raise according to group (2.5) NK cell killing activity conspicuousness mutually.2, black garlic S-pi-allyl-L-cysteine compound experimental group splenocyte secrete cytokines IL-2(15.5), IFN-γ (105) and TNF-α (68) are than the remarkable rising of control group (being respectively 2.5,17,27), the secretion no change of IL-4.3, black garlic S-pi-allyl-L-cysteine compound experimental group splenocyte produces NO secretion level (28) than the remarkable rising of control group (11).Conclusion is: black garlic S-pi-allyl-L-cysteine compound can normally strengthen cell immune function of human body, comprises the function of NK cell, Th1 lymphocyte and monokaryon-macrophage, reduces anaphylactoid replying.
Embodiment two (zoopery)
Purpose: inquire into black garlic S-pi-allyl-L-cysteine compound and promote the effect of the low merit immune function of mice of immunity.Specific implementation method: by 0.1,0.25 and 0.5mL dosage is given the black garlic S-pi-allyl-L-cysteine compound of C57BL/6 mouse stomach 1%, every day 1 time, continuous 7 days, and the 1st day of administration and 2 days simultaneously intraperitoneal injection of cyclophosphamide cause the immunologic hypofunction model, detected the variation of immune function of mice on the 9th.The result: 1. black garlic S-pi-allyl-L-cysteine compound can promote the spleen lymphocyte proliferation of the low merit mouse of immunity, and the low merit model group of immunity is 1.0, and the experiment processed group is 1.5; 2. strengthen the NK cell killing activity; The low merit model group of immunity is 12.5, and the experiment processed group is 25.8; 3. improve immune effector molecule TNF-a, the low merit model group of immunity is 11, and the experiment processed group is 24; IFN-g, the low merit model group of immunity is 7, the experiment processed group is 15; And the generation level of nitric oxide (NO), the low merit model group of immunity is 3, the experiment processed group is 10.Conclusion: black garlic S-pi-allyl-L-cysteine compound can strengthen inherent immunity cell and specific immunity cell activity, regulates the secretion of cell factor and effector molecule, and the low merit immune function of mice of immunity is recovered.
Embodiment three
Observe black garlic S-pi-allyl-L-cysteine compound the tumor patient chemotherapy is caused opposing and the restitution that immunocyte quantity, ratio and function reduce.
Patient Zhang, the woman, 65 years old, suffer from lung cancer late period, detect lymphocyte subpopulation and detect and show that patient CD4+T cell obviously descends (25) after chemotherapy, CD8+T cell (comprise and suppress cell) obviously rises (48), CD4+T/CD8+T ratio obviously descend (0.52), NK obviously descends (2%), and whole immune system is obviously unbalance.We adopt oral black garlic S-pi-allyl-L-cysteine compound, 10mg/ every day, continuous 3 months, patient's lymphocyte subpopulation detects and shows: the CD4+T cell is (35) obviously, CD8+T cell (comprise and suppress cell) obviously descends (25), CD4+T/CD8+T ratio obviously rises (1.4), NK obviously rise (8%).Patient's immune system is recovered nearly normal value, continues to keep treatment 3 months, and patient's immune system index is stable.
Claims (6)
1. one kind prepares the method for deceiving garlic, and it is characterized in that: this method is carried out according to following steps:
(1) get seawater, filter paper filters, and removes impurity, cools off behind the autoclaving;
(2) fresh garlic is partly removed the peel the surface sprinkling seawater;
(3) put garlic in 60 ~ 80 ℃, 70 ~ 85% humidity environment bottom fermentations 20 ~ 50 days; Wherein sprayed seawater 1 time every 3 ~ 8 days; Fresh garlic is black by leucismus gradually, becomes black garlic;
(4) will deceive garlic places the air drying place to preserve.
2. a kind of method for preparing black garlic according to claim 1 is characterized in that: the high-temperature sterilization in the step (1) be temperature in 110 ~ 125 ℃ of scopes, kept 10 ~ 20 minutes.
3. a kind of method for preparing black garlic according to claim 1, it is characterized in that: the best selection process in the step (3) is for putting garlic in 70 ~ 75 ℃, 75 ~ 80% humidity environment bottom fermentations 30 ~ 40 days; Wherein sprayed seawater 1 time every 5 days.
4. a method of extracting active material from black garlic as claimed in claim 1 is characterized in that: with claim 1 a homemade black garlic oven dry, peeling, grind into powder; Mix 90 ~ 100 ℃ of back heating with distilled water, be cooled to room temperature after 1 ~ 2 hour; Centrifugal supernatant or the filter membrane left and taken filters and leaves and takes filtered solution after the gauze coarse filtration; In-60 ~ 80 ℃ freezing and dry, promptly obtain water-soluble S-pi-allyl-L-cysteine compound.
5. the method for extracting active material from black garlic according to claim 4 is characterized in that: 65 ~ 85 ℃ of black garlic bake out temperatures, and keep its active component.
6. the method for extracting active material from black garlic according to claim 4 is characterized in that: black garlic grinds into behind the powder ratio that adds 100ml distilled water in per 25 ~ 30g and mixes.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669668A (en) * | 2012-05-28 | 2012-09-19 | 南京工业大学 | Biological processing method for S-allyl-L-cysteine-rich (SAC-rich) garlic |
| CN103772245A (en) * | 2012-10-26 | 2014-05-07 | 中国医学科学院放射医学研究所 | Substituted L-cysteine compound, as well as preparation method and use thereof |
| CN104540506A (en) * | 2012-08-17 | 2015-04-22 | Pharmaking株式会社 | Composition for preventing or treating eye diseases, containing s-allyl-l-cysteine as active ingredient, and pharmaceutical formulation containing same |
| WO2018014664A1 (en) * | 2016-07-20 | 2018-01-25 | 江南大学 | Fruit and vegetable product beneficial for health of cardiovascular system, and preparation method |
| CN108929252A (en) * | 2018-07-12 | 2018-12-04 | 西安青春康美生物科技有限公司 | A method of extracting separation S-allylcysteine from garlic |
| CN112655918A (en) * | 2020-12-21 | 2021-04-16 | 东北农业大学 | Processing method for increasing content of garlic cycloarene and S-allyl-L-cysteine |
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| CN101467991A (en) * | 2007-08-02 | 2009-07-01 | 复旦大学 | Uses of allyl cysteine and analogue thereof in preparing medicament for treating myocardial damage |
| CN101518319A (en) * | 2009-04-09 | 2009-09-02 | 大连华谷蒜业有限公司 | Black garlic, process and device for fermenting same |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669668A (en) * | 2012-05-28 | 2012-09-19 | 南京工业大学 | Biological processing method for S-allyl-L-cysteine-rich (SAC-rich) garlic |
| CN102669668B (en) * | 2012-05-28 | 2013-11-20 | 南京工业大学 | Biological processing method for S-allyl-L-cysteine-rich (SAC-rich) garlic |
| CN104540506A (en) * | 2012-08-17 | 2015-04-22 | Pharmaking株式会社 | Composition for preventing or treating eye diseases, containing s-allyl-l-cysteine as active ingredient, and pharmaceutical formulation containing same |
| CN103772245A (en) * | 2012-10-26 | 2014-05-07 | 中国医学科学院放射医学研究所 | Substituted L-cysteine compound, as well as preparation method and use thereof |
| WO2018014664A1 (en) * | 2016-07-20 | 2018-01-25 | 江南大学 | Fruit and vegetable product beneficial for health of cardiovascular system, and preparation method |
| CN108929252A (en) * | 2018-07-12 | 2018-12-04 | 西安青春康美生物科技有限公司 | A method of extracting separation S-allylcysteine from garlic |
| CN108929252B (en) * | 2018-07-12 | 2020-05-15 | 西安青春康美生物科技有限公司 | Method for extracting and separating S-allylcysteine from garlic |
| CN112655918A (en) * | 2020-12-21 | 2021-04-16 | 东北农业大学 | Processing method for increasing content of garlic cycloarene and S-allyl-L-cysteine |
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Application publication date: 20110601 |