Slag Garlic Polysaccharide Extraction And Purification And Functional Studies

Garlic is a perennial herb; belong to Alliums of the lily family. Underground bulbs of the split, according to skin color, it can be split into purple and white kinds. It is pungent, irritating odor, edible or for seasoning and it also can be used as medicine. Garlic polysaccharides have many biological effects of immune regulation, tumor, improving fat metabolism and antioxidant. The residue of garlic is form the garlic by extracting garlic oil. General processing is thrown away or added to the feed additive, a certain amount of waste. In this study, we investigated the different extraction methods extracting garlic polysaccharides, purified polysaccharide, and the structure of information representation, oxidation of polysaccharide and antimicrobial activity of garlic residues polysaccharides in vitro. The main contents and conclusions listed as follows:1. Studying on the extraction of the polysaccharide of the garlic residue, it is mainly discussed the water extraction and alkali distillation process optimization. By signal factor and response surface experiment, make sure the water extract the garlic residues of polysaccharide in the optimum process conditions:solid to liquid ratio (ml/g)1:5, the extraction temperature74.8℃and extracting time3.27h, at this extraction conditions, the maximum extraction of polysaccharide in garlic residues can reach10.62%. By signal fact and orthogonal experiment, determined the alkali distillation garlic residues of polysaccharide in the optimum process conditions:extraction temperature35℃, solid to liquid ratio (ml/g)1:16, extracting time3h, alkali concentration1%, at the extraction conditions, the maximum extraction of polysaccharide in garlic residues can reach17.03%.By comparing the extraction process, alkali extraction yields are higher than that of water extraction yields, but it also can cause the pollution and waste. To be looking for more efficient, low pollution methods to extract garlic residues polysaccharide, saving time, reducing the traveler is necessary.2. Removing the protein form polysaccharide of garlic residues, it is mainly discussed the method of hydrochloric acid, three fluorine acetic acid and neutral protein enzymatic to removing the protein of polysaccharide of garlic residues. Hydrochloric acid method and three fluorine acetic acid method of operation is simple, but the protein desulphurization rate and relatively low compared to the enzymatic, only in the fluid of polysaccharide removal of most of the free protein, it is difficult to removal of the combination of the polysaccharide and part of protein. Enzymatic operation relatively more complicated, and enzyme difficult to control, but of the enzyme activity is high, can garlic residues in the fluid of polysaccharides removal from the most of the protein, for the purification provide convenient condition, is the ideal protein polysaccharide off method. Neutral protease removal polysaccharide in garlic residues of protein optimal conditions for:add enzyme content is1.25%, the best enzyme solution25min, best time enzyme temperature solution50℃, under this conditions, the maximum protein desulphurization rate is93.32%.3. The polysaccharide of garlic residues separation and purification, using alcohol precipitation, by DEAE-52and SephadexG-100chromatography method. The polysaccharide of garlic residues is constituted mainly by glucose. After a thin layer chromatography sure polysaccharide of the garlic residues monosaccharide glucose mainly by composed; After UV visible spectrum, infrared spectrum, nuclear magnetic resonance (NMR) analysis, the structure of the polysaccharide of garlic residues is the most likely [alpha D-Glc (1-4)-]n type.4. In this chapter, we study on the scavenging effect of DPPH·、·OH、O2-· and controlling the POV of the lard oil and sesame oil by polysaccharide from garlic slag. The result shows that: when the ratio of polysaccharide and DPPH radical mass was100, the DPPH·radicals can not be detected in5min; when the concentrations of polysaccharide were0.28mg/ml, it can remove50%of the·OH radical; when the concentrations of polysaccharide were0.44mg/ml, it can remove50%of the O2-·radical; the polysaccharide also could control the POV of the lard oil and sesame oil, the more the polysaccharide from garlic slag, the better the controlling. The result shows that:when the ratio of polysaccharide and DPPH· radical mass was1.6, the DPPH· radicals can not be detected in5min; when the concentrations of polysaccharide were0.16mg/ml, it can remove50%of the·OH radical; when the concentrations of polysaccharide were0.2mg/ml, it can remove50%of the O2-·radical; the polysaccharide also could control the POV of the lard oil and sesame oil, the more the polysaccharide from garlic slag, the better the controlling.5. This research studied the antimicrobial activity of garlic residues polysaccharides in vitro. The results showed that:10mg/ml,1mg/ml,0.1mg/ml,0.01mg/ml, and0.001mg/ml multiple sugar solution has a certain effect on the growth of Escherichia coli, Salmonella, Staphylococcus aureus and the more the polysaccharides, the more obvious inhibitory effect it have.