蒜氨酸/蒜酶二元催化体系配比研究

为确定蒜氨酸/蒜酶二元释药体系的配比以便在体内产生大蒜辣素，考察天然来源大蒜中提取的高含量蒜氨酸和蒜酶催化裂解反应的比例关系。分别采用蒜氨酸含量测定(外标法)和大蒜辣素含量测定(内标法)方法，通过HPLC测定反应体系中蒜氨酸的转化率以及大蒜辣素生成率。当蒜氨酸(含量≥90%)与蒜酶质量比为1∶1且蒜酶活力≥1 000 U/g时，蒜氨酸转化率为(95.7±1.2)%，大蒜辣素生成率为(87.4±1.3)%。研发蒜氨酸/蒜酶二元释药制剂时，可采用蒜氨酸(≥90%)与蒜酶(≥1 000 U/g)质量比为1∶1的配比。对于不同活力的蒜酶可采用蒜氨酸与蒜酶1 mg∶1.3 U的配比。

Ratio of alliin/alliinase in catalytic system of garlic

To obtain effective conversion of alliin to allicin in vivo，a suitable ratio of alliin/alliinase delivery system was investigated in vitro.An HPLC method was developed to determine the conversion rates of alliin and the production rates of allicin in the catalytic system.When the weight ratio of alliin/alliinase was 1∶1 with the alliinase of 1 000 U/g，the conversion rate of alliin was (95.7±1.2)% and the production rate of allicin was (87.4±1.3)%.Data from this study on the ratio of alliin/alliinase could be applied in the development of alliin/alliinase preparation.In the alliin/alliinase catalytic system，1 mg alliin could be catalyzed by 1.3 U alliinase to produce allicin efficiently.