Study of the proportion with Alliin and Alliinase and the stability in Alliicin by HPLC
2003
目的:研究蒜氨酸与蒜酶的最适配比及体外大蒜辣素稳定性,为新药设计提供依据.方法:蒜酶催化裂解蒜氨酸产生大蒜辣素和丙酮酸.采用HPLC方法考察5 min~13 h底物蒜氨酸、裂解产物大蒜辣素和丙酮酸的含量与变化.结果:蒜氨酸与蒜酶配比为2:1时,15 min蒜氨酸转化为大蒜辣素的转化率为92.8%.25 min~13 h内水溶液中大蒜辣素含量基本稳定.结论:蒜氨酸+蒜酶水溶制剂中大蒜辣素在体外13 h可起稳定作用.
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