Effects of Allicin and Organic Solvents on the Alliinase Activity and Composition of Garlic Oil
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Abstract:
Garlic oil has important biological activities and flavoring functions. In this study, garlic oil was prepared by using alliinase as catalyzer and allicin which was chemically synthesized as a raw material; meanwhile, how the intermediate product, allicin, and extraction solvents affect alliinase activity were investigated and the effect of solvents on the composition of garlic oil was explored. The results indicated that allicin partially inhibited alliinase activity, but did not lead to complete inactivation of alliinase. Further, organic solvents had a complicated effect on alliinase activity. Chloroform and methylene chloride caused complete inactivation of alliinase, whereas no obvious effects were observed with n-hexane and n-pentane. Gas chromatography-mass spectrometry and two-dimensional nuclear magnetic resonance spectroscopy were employed to characterize the components of garlic oil in different solvents. Extracting allicin with non-polar solvents, such as chloroform and hexane, resulted in garlic oil that primarily contained 3-vinyl-1,2-disulfide cyclohex-4-ene (4×) and 3-vinyl-1,2-disulfide cyclohex-5-ene (5×), whereas extracting allicin using polar solvents, such as acetic acid, resulted in garlic oil composed primarily of diallyl sulfide (DATS) and diallyl disulfide (DADS).
