CN108913678A - A kind of separating and extracting process of the garlic allinase for cereal beverage - Google Patents
A kind of separating and extracting process of the garlic allinase for cereal beverage Download PDFInfo
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- CN108913678A CN108913678A CN201810811922.9A CN201810811922A CN108913678A CN 108913678 A CN108913678 A CN 108913678A CN 201810811922 A CN201810811922 A CN 201810811922A CN 108913678 A CN108913678 A CN 108913678A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/88—Lyases (4.)
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y404/00—Carbon-sulfur lyases (4.4)
- C12Y404/01—Carbon-sulfur lyases (4.4.1)
- C12Y404/01004—Alliin lyase (4.4.1.4)
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Abstract
A kind of separating and extracting process of the garlic allinase for cereal beverage, from allinase is extracted in garlic in cereal beverage, reduce reacting for allinase and alliin to the greatest extent, avoid garlicky generation, it is to be carried out in a closed container in garlic allinase extraction process in the present invention, it avoids after being crushed garlic clove allinase being reacted with alliin as far as possible, because the reaction time of general allinase and alliin is 15 minutes or more, the broken time can be reduced using ultrasonic disruption, the air in container is extracted out after breaking simultaneously, allinase is precipitated under vacuum environment, reacting for allinase and alliin can also be reduced containing antioxidant in allinase extracting solution；In step 3 by separating for several times with extraction so that the content of allinase is gradually got higher, be also beneficial to remove alliin, while gradually decreasing the waste that extracting solution advantageously reduces resource.
Description
Technical field
The present invention relates to the separation and extraction technology field of garlic allinase, especially a kind of garlic allinase for cereal beverage
Separating and extracting process.
Background technique
Garlic is the bulb of Liliaceae allium raw garlic, is a kind of plant with dual-purpose of drug and food function, there is " crude drug
With plant gold " good reputation.Studies have shown that garlic has sterilization, antiviral, reducing blood lipid, antithrombotic, antitumor, adjusting human body
The multiple efficacies such as immune.Therefore the hot spot of research for many years is become both at home and abroad to the research of the active constituent of garlic.
In garlic, alliin and allinase are respectively at the different parts of Garlic cell.Alliin is deposited in stable form
It is in cytoplasm, allinase is then present in Cell vacuoles.After garlic is destroyed its cell by external force, allinase and garlic
After propylhomoserin contact, i.e., enzyme digestion reaction can occur, generate allicin, generation is garlicky, so thinking that allinase is isolated in extraction is one
Very stubborn problem.
For a long time, the smell that garlic but has one horrible, therefore be generalized in beverage but also people are difficult to connect
By, and existing garlic allinase extracts can not avoid reacting for allinase and alliin well, makes that extra step must be used
It is neutralized to garlicky, waste of resource, increases production cost.
Summary of the invention
The present invention can not avoid allinase and alliin for the existing garlic allinase extraction for cereal beverage well
Reaction provided the problem of making to be neutralized to garlicky using extra step, waste of resource, increase production cost
A kind of separating and extracting process of the garlic allinase for cereal beverage.
The present invention is to solve above-mentioned technical deficiency, using modified technical solution, using following steps：
A kind of separating and extracting process of the garlic allinase for cereal beverage, it is characterised in that use following steps：
(1) step 1：It is put into container after choosing complete fresh garlic clove peeling, allinase extracting solution is added, container is sealed,
It is using ultrasonic wave that garlic clove skin is sufficiently broken, PH to 7-9 is adjusted, temperature is adjusted to 30-40 degrees Celsius, extracts the sky inside container out
Gas carries out mixed liquid to stir at low speed 15-20min；
(2) step 2：The mixture obtained in step 1 progress is centrifuged for 10000-12000 revs/min, upper layer is gone to
Clear liquid and lower sediment thing take middle layer deposit, rapidly the injected clear water into middle layer deposit, obtain thick allinase liquid；
(3) step 3：Thick allinase liquid is taken, allinase extracting solution is added again, PH to 7-9 is adjusted, adjusts the temperature to 30-40 and take the photograph
Family name's degree stir at low speed 8-10 minutes, carries out 1000-2000 revs/min of centrifugally operated, supernatant is gone to take bottom sediment
Object, rapid injected clear water obtain allinase liquid；
(4) step 4：Allinase liquid is filtered separation by molecule ultrafiltration membrane, is crystallized using concentrate；
(5) step 5：Initiator and crosslinking agent is added to crystallization, is then drained with freeze dryer vacuum and low temperature, becomes gel
State；
(6) step 6：The gel state of above-mentioned acquirement will be taken carries out freeze-drying or heated-air drying.
As a kind of preferred embodiment of the invention, allinase extracting solution is the mixture of dehydrated alcohol and antioxidant,
And the garlic clove quality in step 1 and allinase extracting solution mass ratio are 1：5, and the thick allinase liquid in step 3 and allinase extracting solution
Mass ratio is 1：4, and step 3 can be repeated several times progress, while the ratio of allinase liquid and allinase the extracting solution mixing obtained is gradually
Reduce.
As a kind of preferred embodiment of the invention, ultrasonic disruption frequency is 30~50KH, and being crushed the time is 10-15
Minute, and be to be crushed outside sealing container to internal garlic clove.
As a kind of preferred embodiment of the invention, the centrifuge in step 2 is high-speed vertical centrifuge, step 3
In centrifuge be low speed centrifuge.
As a kind of preferred embodiment of the invention, the molecular weight of the molecule ultrafiltration membrane that step 4 uses is 20000~
4000。
As a kind of preferred embodiment of the invention, concentrate freezes analysis under -4~-0 degrees celsius in step 4
It is brilliant.
The beneficial effects obtained by the present invention are as follows being：It is in a closed container in garlic allinase extraction process in the present invention
Middle progress avoids after being crushed garlic clove allinase being reacted with alliin as far as possible, because of general allinase and alliin
Reaction time be 15 minutes or more, the broken time can be reduced using ultrasonic disruption, while after breaking will be in container
Air extraction, allinase is precipitated under vacuum environment, allinase and garlic can also be reduced containing antioxidant in allinase extracting solution
The reaction of propylhomoserin；In step 3 by separating for several times with extraction so that the content of allinase is gradually got higher, be also beneficial to alliin
It removes, while gradually decreasing the waste that extracting solution advantageously reduces resource.In 5th step, initiator and crosslinking agent is added, so
It is drained afterwards with freeze dryer vacuum and low temperature, becomes gel state, reduced allinase and reacted with extraneous.
Specific embodiment
A kind of separating and extracting process of the garlic allinase for cereal beverage, it is characterised in that use following steps：
(1) step 1：It is put into container after choosing complete fresh garlic clove peeling, allinase extracting solution is added, container is sealed,
It is using ultrasonic wave that garlic clove skin is sufficiently broken, PH to 7-9 is adjusted, temperature is adjusted to 30-40 degrees Celsius, extracts the sky inside container out
Gas carries out mixed liquid to stir at low speed 15-20min；
(2) step 2：The mixture obtained in step 1 progress is centrifuged for 10000-12000 revs/min, upper layer is gone to
Clear liquid and lower sediment thing take middle layer deposit, rapidly the injected clear water into middle layer deposit, obtain thick allinase liquid；
(3) step 3：Thick allinase liquid is taken, allinase extracting solution is added again, PH to 7-9 is adjusted, adjusts the temperature to 30-40 and take the photograph
Family name's degree stir at low speed 8-10 minutes, carries out 1000-2000 revs/min of centrifugally operated, supernatant is gone to take bottom sediment
Object, rapid injected clear water obtain allinase liquid；
(4) step 4：Allinase liquid is filtered separation by molecule ultrafiltration membrane, is crystallized using concentrate；
(5) step 5：Edible initiator and crosslinking agent is added to crystallization, is then drained, is become with freeze dryer vacuum and low temperature
Gel state；
(6) step 6：The gel state of above-mentioned acquirement will be taken carries out freeze-drying or heated-air drying.
As a kind of preferred embodiment of the invention, allinase extracting solution is the mixture of dehydrated alcohol and antioxidant,
And the garlic clove quality in step 1 and allinase extracting solution mass ratio are 1：5, and the thick allinase liquid in step 3 and allinase extracting solution
Mass ratio is 1：4, and step 3 can be repeated several times progress, while the ratio of allinase liquid and allinase the extracting solution mixing obtained is gradually
Reduce.
Dehydrated alcohol in the present embodiment in allinase extracting solution can reduce the generation of pigment and grease, while anti-oxidant
Agent reduces the oxidation reaction between allinase and alliin, the mouthfeel for avoiding garlicky generation, influencing beverage, while repeatedly mentioning below
The amount of allinase extracting solution gradually decreases when taking, and also avoids the waste of allinase extracting solution in this way, while repeatedly extracting, centrifugation
The purity that allinase can also be increased avoids the inside from being mixed with alliin, prevents subsequent generation from reacting.
As a kind of preferred embodiment of the invention, the centrifuge in step 2 is high-speed vertical centrifuge, step 3
In centrifuge be low speed centrifuge.
The substance for needing to be centrifuged in step 2 in the present embodiment is more, is conducive to preferably divide using supercentrifuge
Layer, because being simple separation using low speed centrifuge in step 3, can both reach convenient for the allinase after precipitating at separation
To effect, the damage to allinase can also be reduced to the greatest extent.
It is 30~50KH as a kind of preferred embodiment ultrasonic disruption frequency of the invention, being crushed the time is 10-15
Minute, and be to be crushed outside sealing container to internal garlic clove.
Ultrasonic disruption can be crushed the garlic clove of place in a sealed container in the present embodiment, after avoiding garlic clove broken
It is directly exposed to air, reduces reacting for allinase and alliin, while ultrasonic disruption effect is preferable, fast speed, it can be with
Preferably isolate the allinase in cell liquid.
As a kind of preferred embodiment of the invention, the molecular weight of the molecule ultrafiltration membrane that step 4 uses is 20000~
4000。
Garlic liquid material in the present embodiment after broken wall separates after being separated by solid-liquid separation, then by molecule ultrafiltration membrance filter, can make
It is dissolved in alliin and other unwanted ingredients in solvent after broken wall and is isolated purifying.
As a kind of preferred embodiment of the invention, concentrate freezes analysis under -4~-0 degrees celsius in step 4
It is brilliant.
To freezing crystallization be added micro initiator and crosslinking agent (initiator and crosslinking agent common in the art,
Di-isopropyl peroxydicarbonate or di-cyclohexylperoxy di-carbonate are used in the present embodiment, crosslinking agent uses polyethylene glycol)
It forms obtained gel and is placed in a large amount of aqueous solution and remove monomer extra in polymerization, wherein initiator and crosslinking agent
Content is lower than the 0.1% of gross mass；Then liquid nitrogen flash freezer is carried out to freezing crystallization, specially：With liquid nitrogen flash freezer 5 minutes.
It is drained again by vacuum and low temperature：It is drained with freeze dryer vacuum and low temperature, becomes gel state.In this way, reduce allinase with
Extraneous reaction.
Be conducive to that allinase gel is precipitated in the present embodiment, improve the yield of allinase.
Finally it should be noted that：The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
To modify the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features.
All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in of the invention
Within protection scope.
Claims (6)
1. a kind of separating and extracting process of the garlic allinase for cereal beverage, it is characterised in that use following steps：
(1) step 1：It is put into container after choosing complete fresh garlic clove peeling, allinase extracting solution is added, container is sealed, uses
Ultrasonic wave is sufficiently broken by garlic clove skin, adjusts PH to 7-9, and temperature is adjusted to 30-40 degrees Celsius, extracts the air inside container out,
Mixed liquid is carried out to stir at low speed 15-20min；
(2) step 2：The mixture obtained in step 1 progress is centrifuged for 10000-12000 revs/min, supernatant liquor is removed
And lower sediment thing, middle layer deposit is taken, rapidly the injected clear water into middle layer deposit, obtains thick allinase liquid；
(3) step 3：Thick allinase liquid is taken, allinase extracting solution is added again, PH to 7-9 is adjusted, it is Celsius to adjust the temperature to 30-40
Degree, stir at low speed 8-10 minutes, carries out 1000-2000 revs/min of centrifugally operated, supernatant is gone to take bottom sediment object,
Rapid injected clear water obtains allinase liquid；
(4) step 4：Allinase liquid is filtered separation by molecule ultrafiltration membrane, is crystallized using concentrate；
(5) step 5：Initiator and crosslinking agent is added to crystallization, is then drained with freeze dryer vacuum and low temperature, becomes gel state；
(6) step 6：The gel state of above-mentioned acquirement will be taken carries out freeze-drying or heated-air drying.
2. a kind of separating and extracting process of garlic allinase for cereal beverage according to claim 1, it is characterised in that：
The allinase extracting solution is the mixture of dehydrated alcohol and antioxidant, and the garlic clove quality in step 1 and allinase extracting solution matter
Amount is than being 1：5, and the thick allinase liquid in step 3 and allinase extracting solution mass ratio are 1：4, and step 3 can be repeated several times progress,
The ratio of allinase liquid and allinase the extracting solution mixing obtained simultaneously is gradually reduced.
3. a kind of separating and extracting process of garlic allinase for cereal beverage according to claim 1, it is characterised in that：
The ultrasonic disruption frequency is 30~50KH, and being crushed the time is 10-15 minutes, and is outside sealing container to internal garlic clove
It is crushed.
4. a kind of separating and extracting process of garlic allinase for cereal beverage according to claim 1, it is characterised in that：
Centrifuge in the step 2 is high-speed vertical centrifuge, and the centrifuge in step 3 is low speed centrifuge.
5. a kind of separating and extracting process of garlic allinase for cereal beverage according to claim 1, it is characterised in that：
The molecular weight for the molecule ultrafiltration membrane that the step 4 uses is 20000~4000.
6. a kind of separating and extracting process of garlic allinase for cereal beverage according to claim 1, it is characterised in that：
Concentrate freezes crystallization under -4~-0 degrees celsius in the step 4.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810811922.9A CN108913678A (en) | 2018-07-23 | 2018-07-23 | A kind of separating and extracting process of the garlic allinase for cereal beverage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810811922.9A CN108913678A (en) | 2018-07-23 | 2018-07-23 | A kind of separating and extracting process of the garlic allinase for cereal beverage |
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| CN108913678A true CN108913678A (en) | 2018-11-30 |
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| CN201810811922.9A Pending CN108913678A (en) | 2018-07-23 | 2018-07-23 | A kind of separating and extracting process of the garlic allinase for cereal beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113512543A (en) * | 2021-06-08 | 2021-10-19 | 新疆农业职业技术学院 | Ultrasonic-based garlic allinase rapid extraction process |
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|---|---|---|---|---|
| CN1424397A (en) * | 2003-01-13 | 2003-06-18 | 陈坚 | Producing process for extracting allinase from garlic |
| CN101255200A (en) * | 2008-04-09 | 2008-09-03 | 暨南大学 | Technique for producing toasted garlic polysaccharides and allinase by using toasted garlic as raw material |
| CN102382020A (en) * | 2010-08-31 | 2012-03-21 | 成都菊乐制药有限公司 | Method for simultaneously extracting alliin and garlic enzyme from garlic |
| CN102851271A (en) * | 2012-09-04 | 2013-01-02 | 江苏大学 | Sweep frequency ultrasonic assisted extraction method for alliinase in garlic |
| CN106701851A (en) * | 2016-12-19 | 2017-05-24 | 陈增光 | Method for extracting allicin |
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2018
- 2018-07-23 CN CN201810811922.9A patent/CN108913678A/en active Pending
Patent Citations (5)
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|---|---|---|---|---|
| CN1424397A (en) * | 2003-01-13 | 2003-06-18 | 陈坚 | Producing process for extracting allinase from garlic |
| CN101255200A (en) * | 2008-04-09 | 2008-09-03 | 暨南大学 | Technique for producing toasted garlic polysaccharides and allinase by using toasted garlic as raw material |
| CN102382020A (en) * | 2010-08-31 | 2012-03-21 | 成都菊乐制药有限公司 | Method for simultaneously extracting alliin and garlic enzyme from garlic |
| CN102851271A (en) * | 2012-09-04 | 2013-01-02 | 江苏大学 | Sweep frequency ultrasonic assisted extraction method for alliinase in garlic |
| CN106701851A (en) * | 2016-12-19 | 2017-05-24 | 陈增光 | Method for extracting allicin |
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|---|
| 曾哲灵: "蒜氨酸酶的分离纯化及其酶学性质测定", 《食品科学》 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113512543A (en) * | 2021-06-08 | 2021-10-19 | 新疆农业职业技术学院 | Ultrasonic-based garlic allinase rapid extraction process |
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