Preparation Of Black Garlic And Study On The Learning And Memory Ability Of Extracts In Mice

Garlic,a genus plant of the Allium sativum L.is an important medicine and food plants.It has a history thousands of years used as a traditional Chinese medicine.All parts of the word have cultivated,which is the largest producer of garlic in our country.As people’s emphasis on health functional foods,garlic with its abundant nutritional value and medicinal value increasingly being,all kinds of garlic products in succession,the reated research is also growing.Black garlic is a new kind of garlic product,after the natural fermented with high temperature and high humidity,the color of the whole cloves of garlic is black,so called it black garlic.It not only retains the original composition,function,soft and elastic,but also no spicy and pungent odor.Japanese research shows that black garlic can prevent cancer,lower blood pressure,fall hematic fat,enhance immunity and anti-aging obviously.This topic explores the optimal fermention process of black garlic and to preparate it.To study the total phenol,soluble sugar,allicin and alliin of black garlic and to determine the detection method,compare the raw garlic and black garlic extract of total phenol,soluble sugar,allicin and alliin content.To formulate standard curve of garlic acid and sucrose by Folin Ciocalteu method and anthrone colorimetry of garlic and total polyphenols and soluble sugar content in the black garlic extract were determined.The content of allicin and alliin in garlic were determined by HPLC.Results showed that the best technology of black garlic route on 45℃fermentation 10 d,78℃ mature 30 d.Compared with raw garlic,black garlic polysaccharide and total phenol content are increased.In raw garlic and black garlic,the highest value of reducing sugar content were 32.658 g/100g、54.597 g/100 g,total phenol content in the highest were 0.528 g/100g、0.385 g/100 g.The content of reducing allicin were increased,the content of reducing alliin were decreased.In raw garlic,the highest value of reducing allicin in Cangshan garlic and one-clove garlic were 0.201g/100g、0.233 g/100 g.Allicin content in the highest were 1.311 g/100g、1.226 g/100 g.In black garlic,the highest value of reducing allicin were 0.472 g/100g、0.513 g/100 g,alliin content in the highest were 0.712 g/100g、0.523 g/100 g.Allicin is the main active components in garlic,it has the function of preventing cancer,lower the blood pressure and blood grease.Its clinical application is more and more extensive,so allicin as an drug or health care product is promising.The solvent extraction of allicin from garlic was studied.The content of allicin was determined by high performance liquid chromatography(HPLC)method.3 factors were selected to conduct the orthogonal test,namely enzymolysis temperature,enzymolysis time and extraction time.Through the orthogonal experiment research we have the conclusion that enzymatic hydrolysis 80 min,enzymatic temperature 40 ℃,extraction time 60 min,extraction temperature 25 ℃ is the optimal extraction process,with ratio of material to liquid 1:4 g /ml and 95% ethanol as solvent.The enzymatic temperature is the most important influencing factor,Second followed by enzymatic hydrolysis time,extracting time.we measured that allicin extraction yield is 0.27% under theoptimal extraction process.The study can provide reference basis for industrialization production of allicin.After extraction of allicin,designing the experiment to observe the effect of Allicin on learning and memory capability in rats and and SOD、AChE、the protein in brain tissue.Methods: Forty female SD rates were randomly divided into 5group(8 each):control group(Group C),model group(Group N),and allicin group with different allicin dosagoe,i.e,high-dose allicin group(Group H),medium-dose allicin group(Group M)and low-dose allicin group(Group l).Rats in group N、L、M、H were given subcutaneous injection of90mg/kg NaNO2 and oral of 800mg/kg AlCl3.While those in group C received subcutaneous injection normal saline and lavage with normal saline as control for 3 weeks.Then,rates in group L,M and H were interperitonenally injected with allicin in the does of10,20,40mg/kg,respectively,while those in group C and D were injected with the same volume of normal saline for 3 weeks as control.After the test measured the ability of learning of memory in mice,detemination SOD、AChE and the protein in brain tissue and serum.Compared with the model group,incubation period in the allicin group wassignificantly shorten,the SOD activity was siginificantly higer,the protein content were siginificantly higer,and the AChE content were significantly reduced.Allicin can improve the memory reappearance disorder in rats learning and memory ability,the mechanism may be related to promote the synthesis of protein and SOD in the brain.