Abstract:

When garlic is broken, the endogenous alliinase existing in cytoplasm and its natural substrate, alliin, existing in vacuole will contact each other and react, and then allicin will be formed. Based on this, allicin can be prepared by pounding garlic and then keeping the pounded garlic at suitable temperature for some time. In the present study, ultrasound was applied to preparation of allicin. The ultrasound-assisted enzymatic preparation technology of allicin were optimize by mixed-level uniform design. The results showed that the optimum preparation conditions were as follows: hydrolysis temperature 35 ℃, reaction time 30 min, ratio of garlic to water 1:1.5 (W/V), ultrasonic frequency 50 kHz, and ultrasonic intensity 0.4 W/cm2. Under these conditions, the allicin yield was up to 1.3 mg/g garlic, increased by15.83%, compared to the non-ultrasound-assisted enzymatic preparation technology.

Key words: allicin, ultrasound-assisted enzymatic preparation, mixed-level uniform design