大蒜辣素和阿藿烯的制备工艺研究  

Study on Preparation of Allicin and Ajoene

作　　者：唐铁鑫[1] 刘慧[1] 邓礼荷[1] 邱新华[1] TANG Tie-xin;LIU Hui;DENG Li-he;QIU Xin-hua(Department of Pharmacy,Zhaoqing Medical College,Zhaoqing 526040,Chin)

机构地区：[1]肇庆医学高等专科学校药学系,广东肇庆526040

出　　处：《食品与药品》2018年第4期245-248,共4页Food and Drug

基　　金：2015年肇庆市科技创新指导类项目(编号:2015040304-13)

摘　　要：目的研究制备大蒜辣素和阿藿烯的化学合成和纯化工艺。方法用过氧化氢氧化烯丙基二硫化物合成大蒜辣素,用液-液萃取法纯化产物。大蒜辣素溶解于甲醇,通过加热生成阿藿烯,再用RP-HPLC纯化产物。结果于20℃将烯丙基二硫化物氧化成大蒜辣素的反应呈零级反应动力学。用液-液萃取方法纯化大蒜辣素,取得较佳纯化效果,纯度可达92.2%(HPLC)。以甲醇为溶剂加热制大蒜辣素,阿藿烯为主要产物,经过RP-HPLC制备,得到纯度为98.8%(HPLC)的阿藿烯。结论以烯丙基二硫化物合成大蒜辣素并进一步合成阿藿烯,易于在实验室开展,此法可用于为研究大蒜及其制品的质量控制和药理研究提供标准物质。Objective To study the synthesis and purification procedures of allicin and ajoene. Methods Allyl disulfide was oxidized by hydrogen peroxide to produce allicin, and the product was purified by liquid-liquid extraction. Then allicin was dissolved in methanol and heated to produce ajoene which was purified by reverse phase HPLC. Results The oxidation of allyl disulfide to allicin at 20 ℃ showed zero-order reaction kinetics. Good purification efficiency of allicin was achieved using liquid-liquid extraction and the purity was up to 92.2 %（HPLC）. Ajoene was the main product after heating allicin in methanol. After purification using reverse phase HPLC, ajoene with a purity of 98.8 %（HPLC） was obtained. Conclusion Synthesis of allicin by oxidation of allyl disulfide and further synthesis of ajoene are easy to be carried out in the laboratory. The method can be used to provide reference materials for quality control and pharmacological study of garlic and its products.

关 键 词：大蒜辣素 阿藿烯 合成 纯化 

分 类 号：R914[医药卫生—药物化学]