ScholarLens Back to search
2004•Wuxi Qinggong Daxue xuebaoRequires access

Extraction of Thiosulfinates in Garlic

XU Shi-ying

Open publisher page 0 citations

Abstract

Thiosulfinates are the best known biological active compound in garlic. It is produced by the interaction of nonprotein amino acid alliin with enzyme alliinase (alliin lyase, EC 4.4.1.4). In this paper, thiosulfinates were extracted by solvent under mild condition. The effect of different factors of enzyme hydrolysis and ethanol extract processing on extract ratio of thiosulfinates was studied. Response surface analysis software was used to determine the optimal extration conditions using ethanol as the extractant.

About this research paper

What this paper is about

Thiosulfinates are the best known biological active compound in garlic. It is produced by the interaction of nonprotein amino acid alliin with enzyme alliinase (alliin lyase, EC 4.4.1.4). In this paper, thiosulfinates were extracted by solvent under mild condition. The effect of different factors of enzyme hydrolysis and ethanol extract processing on extract ratio of thiosulfinates was studied. Response surface analysis software was used to determine the optimal extration conditions using ethanol as the extractant.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Thiosulfinates are the best known biological active compound in garlic. It is produced by the interaction of nonprotein amino acid alliin with enzyme alliinase (alliin lyase, EC 4.4.1.4). In this paper, thiosulfinates were extracted by solvent under mild condition. The effect of different factors of enzyme hydrolysis and ethanol extract processing on extract ratio of thiosulfinates was studied. Response surface analysis software was used to determine the optimal extration conditions using ethanol as the extractant.

Key concepts: Alliin, Chemistry, Hydrolysis, Ethanol, Extraction (chemistry), Enzyme, Chromatography, Organic chemistry

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Extraction of Thiosulfinates in Garlic — Research Paper | ScholarLens