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Determination the Activity of Alliinase in Fresh Garlic and Study the Stability of the Alliinase and Alliin/Alliinae Enteric Capsule
Author: LangLiWei
Tutor: ChenJian
School: Xinjiang Medical University
Course: Pharmaceutical Analysis
Keywords: Alliinase HPLC SDS-PAGE Garlic enzyme stability Alliin / alliinase enteric-coated capsules
CLC: R283
Type: Master's thesis
Year: 2010
Downloads: 65
Quote: 0
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Abstract
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Objective: To establish a direct determination of fresh garlic garlic enzyme activity assay method, the three batches of enzyme stability and alliin garlic / garlic capsules enteric enzyme related research studies. Methods: dilute slurry of fresh garlic, plus the direct determination of alliin fresh garlic garlic enzyme activity, and the use of two methods of garlic comparing the measured enzyme activity; according to Chinese Pharmacopoeia requirements and foreign literature, by influencing factors and long-term Pilot experiments on the production of garlic enzyme stability studies, and garlic enzyme activity was measured using HPLC and SDS-PAGE as an indicator to measure the garlic enzyme stability; method using self Task Force and the European Pharmacopoeia and the real-time determination of fiber drug dissolution (FODT ), research alliin / alliinase enteric coated capsules capsules in the capsule shell performance, alliin / enzyme ratio on garlic allicin generation rate of the dissolution / release experiments dissolution conditions on the enzyme activity of garlic effects, and using dissolution was determined by measuring alliin / alliinase release enteric-coated capsules. Results: The direct determination of fresh garlic garlic enzyme activity assay methods, methodological studies show that the method precision and accuracy to meet the requirements, different methods of fresh garlic garlic enzyme activity there is a difference; garlic enzyme stability studies have shown garlic enzyme high temperature, high humidity and light sensitive, garlic enzyme activity was significantly reduced and SDS-PAGE electrophoresis pattern also seen changes in striped shades. Research filling Argon garlic Enzymes of the results showed that after filling argon Alliinase change 50 ~ 100U; alliin / alliinase enteric capsules related study, enteric-coated capsule shell investigation results show that the performance can be used on the 3rd The capsule shell for preparation research and development. In alliin / enzyme ratio of the experiment when garlic alliin (content ≥ 90%) with different enzymes in different proportions garlic (1:0.75,1:1,1:1.25 and 1:1.5) to the ratio when When the activity of 515U, the different proportions of allicin generation rates were 37.9,50.3,65.1 and 78.7%. When the enzyme is 846, the different proportions of allicin generation rate 59.4,81.9,88.7 and 88.9%, respectively. When the enzyme is 1235, the different proportions of allicin generation rates were 71.3,87.4,89.1 and 90.6%. Dissolution / release experiments dissolution conditions on the enzyme activity of garlic experimental results show that garlic enzyme in vitro dissolution test under the conditions of temperature and pH garlic enzyme activity can be maintained at 1000U. Alliin / alliinase enteric-coated capsules dissolution results in a phosphate solution dissolution release finish was 90.7%, in line with requirements. Conclusion: The direct determination of fresh garlic garlic enzyme method; determine the factors affecting enzyme stability garlic and storage period; alliin / alliinase enteric capsules developed, can be used alliin (≥ 90%) : garlic enzyme (≥ 1000 U) 1:1 (mass ratio) ratio. In vitro dissolution test temperature and phosphate buffer little effect on the enzyme activity of garlic, which can be considered its dissolution allicin little influence; alliin / alliinase enteric-coated capsules dissolution feasible.
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