洋葱中天然活性成分丙烯基半胱氨酸亚砜分离纯化方法的改进  

Improvement techniques for isolation and purification of 1-PeCSO

作　　者：董瑜慧[1] 张京生[1] 赵广华[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2008年第9期169-171,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金支持项目(30570181)

摘　　要：丙烯基半胱氨酸亚砜(1-PeCSO)及其蒜酶催化产物具有很重要的生理活性。前人报道了它从洋葱中的提取分离方法,但在分离过程中因1-PeCSO在碱性条件下环化,导致产率较低(0.2%,w/w)。本研究采用了改进的分离方法:洋葱粗提液先后经过四根阳离子或阴离子交换柱,通过缩短第四柱长度,流速提高至2.0mL/min,采用0.05mol/L的醋酸铵溶液进行pH从5.5到8.5的梯度洗脱,得到产量较高的丙烯基半胱氨酸亚砜(0.4%,w/w)。Both S- 1 - propenyl- L- cysteine sulfoxide （ 1 - PeCSO） and its corresponding catalytical products generated by alliinase have biological activities. Extraction of 1-PeCSO from onion has previously been reported, but the yield was Iow（0.2% ,w/w）due to the cyclization of 1-PeCSO in alkaline solution. The method used in this study was deferent from the procedure reported in previous literature in that the fourth column was shorter,eluted it with 0.05mol/L ammonium acetate at 2.0mL/min,gradient pH from 5.5 to 8.5. The higher yield of 1-PeCSO（0.4%, w/w） was achieved through the modified procedure.

关 键 词：离子交换 梯度洗脱 丙烯基半胱氨酸亚砜 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]