长沙上禾生物Staherb大蒜提取物 Garlic extrac专业生产中英文简介

公司官网 http://www.staherb.com/ 资质:HALAL, KOSHER等认证

☎：19573130018 杨经理（微信同号）

中文专业生产简介｜Professional Manufacturing (CN)

产品：大蒜提取物 Garlic Extract（百合科葱属 Allium sativum L. 干燥鳞茎/鲜鳞茎）

生产商：长沙上禾生物科技有限公司（Changsha Staherb Natural Ingredients Co., Ltd. / Staherb®）

厂区定位：长沙高新麓谷基地（环创企业广场 B8 202 室）为前处理灭酶/保留酶分选-水醇提-离子交换或大孔树脂纯化-稳定化微囊/黑蒜发酵-喷雾或冻干标化分装与出口质控中心；干蒜/鲜蒜来自山东金乡/兰陵、河南杞县/中牟、江苏邳州定点备案基地（见前轮「原料产地」），长沙麓谷 B8 非种植产地。

CAS/分子：蒜氨酸 Alliin 556-27-4（C₆H₁₁NO₃S/MW177.23）；大蒜素 Allicin 539-86-6（C₆H₁₀OS₂/MW162.27，烯丙基烯丙基硫代亚磺酸酯，瞬时生成极不稳定）；S-烯丙基半胱氨酸 SAC 21593-30-8；阿霍烯 Ajoene 92285-01-3。

规格产出（四主线）：

• 灭活酶固定 Alliin 型：Alliin 1%–98% HPLC-UV@210–220 nm（人用口服/医药 R&D 主轴），浅黄白粉；

• 保留酶活性型：鲜蒜≤15℃ 粉碎冻干，复水具 Allicin 生成潜力（仅食品/饲料选注）；

• 稳定化 Allicin / 微囊型：Allicin 1%–50% UV/碘量法（β-CD 包合/变性淀粉 N-LOK 微囊/肠溶衣），白至淡黄粉；

• 黑蒜/陈化蒜 SAC 型：SAC 0.5%–3.0% HPLC-UV/衍生荧光，深棕黑粉；

• 大蒜油 Garlic Oil：超临界 CO₂ 或水蒸气蒸馏，淡黄色至橙红挥发油（DADS/DATS 主轴）；比例粉 5:1/10:1。

  敏控红线：Alliin→Allicin 是酶触瞬时反应（组织破损+水介质 pH6.5–8.0+37℃ 最佳），Allicin 本身受热>60℃、光、氧、碱迅解为 DADS/DATS/Ajoene；工艺全程 鲜蒜≤15℃ 处理、灭酶批 60–80℃ 微波/热灭酶固定 Alliin、提纯≤50℃ N₂ 减浓、冻干主轴、微囊锁 Allicin、黑蒜控温湿发酵，Allicin 单体 -20℃ 充氮避光，标化粉密封 2–8℃ 防潮 24 月。

专业生产工艺链（Staherb SOP 概要）

1. 前处理（关键控制点）：选山东金乡/兰陵白皮、河南杞县/中牟、江苏邳州 3–4 瓣干蒜（水分≤12%）或鲜蒜（无霉变）；入厂快检 Alliin HPLC≥1.5%–2.0% DW、丙酮酸值（Allicin Yield）、农残 GB 2763、Pb≤5–10 ppm、黑蒜批另测 SAC 基线；去根须/外皮/腐瓣。

• 灭活酶固定 Alliin 线：鲜蒜/复原蒜 60–80℃ 微波或热风短时灭酶（或 100℃ 蒸汽 30 s）→ 碎至 10–20 目（灭酶防 Alliinase 触 Allicin 瞬生降解）；

• 保留酶活线：鲜蒜 ≤15℃ 低温粉碎研末→ 不加热不调 pH → 立即 -40℃ 冻干或 ≤35℃ 低温风干 → 粉碎包装。

2. 提取（分线）：

• Alliin 水/稀醇提（主推灭活线）：灭酶蒜碎 去离子水 或 60% 乙醇，料液比 1:5–1:10，50–60℃ 避光提 1–2 h×2（忌>60℃ 久提 Alliin 脱磺），合并滤液→100 目+陶瓷膜粗滤；

• Allicin 酶解提（稳定化线）：保留酶蒜碎 水介质 pH6.5–7.5，37℃ 酶解 30–60 min 得 Allicin 粗液→立即 β-CD 包合（蒜:β-CD 1:1–1:2，40–50℃ 包合 1 h）或 N-LOK 纳米射流微囊化锁活→ 低温干；

• 黑蒜发酵：鲜蒜控 28–35℃ / RH 70%–90% 发酵 60–90 d→ 蒜氨酸/大蒜素转化为 SAC/Ajoene/黑色素多糖 → 水/醇提 → 减浓。

3. 纯化（Alliin 主轴）：粗提液调中性上 强酸阳离子交换 001×7（Alliin 两性偏碱载留）或 AB-8/D101 大孔→ 水洗糖→ 稀氨水/稀酸洗脱 Alliin 段 → ≤50℃ N₂ 减浓；高纯线走 制备 HPLC C18 水-乙腈 0.1% TFA 切 Alliin 主峰得 Alliin≥98% HPLC（科研装 -20℃ 充氮）。

4. 后处理与成型（A/B/C 线）：

• A 线（Alliin 粉）：纯化液 + β-CD/麦芽糊精 ≤3% → 离心喷雾 160–175/75–85℃ 秒干 或 -40℃ 冻干→ 浅黄白粉；

• B 线（稳定 Allicin 微囊）：β-CD 包合物/微囊悬浮液 → 低温流化床干燥 → 白至淡黄粉（Allicin 1%–50% UV/碘量）；

• C 线（黑蒜 SAC 粉）：黑蒜提液减浓 → 喷雾/冻干 → 深棕黑粉（SAC 0.5%–3.0%）；

• 大蒜油线：鲜蒜碎 超临界 CO₂ 35–40℃/15–25 MPa 萃取 2–3 h 或水蒸气蒸馏 → 油水分离 → 淡黄至橙红油。

5. 筛分与质控：80–100 目旋振筛 → 同标 V 混 → Alliin HPLC-UV@210–220 nm（灭酶批必检、保留酶批检 Alliinase 活性+复水 Allicin Yield）、Allicin UV/碘量（稳定化批）、SAC HPLC（黑蒜批）、总硫化合物、水分≤5%、80 目通过≥95%、Pb≤5/Cd≤0.3/As≤1/Hg≤0.1 ppm、农残 GB 2763+EU 396/2005、TPC≤1000 cfu/g、沙门阴、EtOH≤500 ppm → 金属探测。

6. 分装与溯源：1/5/25 kg 内层棕铝箔+外纸板桶充氮；Allicin≥98% 单体 10 mg–1 g 棕瓶 -20℃ 充氮避光；Alliin≥98% 同规 -20℃ 充氮。双向链：提物批号←蒜头批号（省州/品种紫白皮/Alliin DW%/采期/农残批号）←灭酶或保留酶确认书。

质量与体系

• 车间：独立低温前处理-灭酶/保留酶分线-阳离子/大孔纯化-微囊包合-冻干/瞬时喷雾-超临界 CO₂ 线，长沙麓谷 B8 控温控湿充氮避光，零交叉污染。

• 认证：ISO 9001 / ISO 22000(HACCP) / GMP 类推；HALAL、KOSHER、Non-GMO 声明；可选部分基地有机。

• 仪器：HPLC-UV@210–220 nm（Alliin/SAC）、UV/碘量（Allicin）、GC-MS（大蒜油 DADS/DATS）、LC-MS/MS、酶活试剂盒（Alliinase）、ICP-MS、微生物。

• 标准依据：企业标准对齐 USP 大蒜条目、GB 1886 系列、JECFA 蒜制品评价、FDA GRAS 背景。

⚠️ 具体灭酶曲线-阳离子树脂径高比-β-CD 包合比-超临界压力曲线为 Staherb 专有 SOP，采购可索要典型工艺说明与 COA 样本；Alliin 是稳定前体、Allicin 是瞬时酶解产物（体内极快代谢，不作抗菌药宣称），所有出口批贴 "food/dietary-ingredient & R&D intermediate, not self-medication；Allicin extremely unstable -20℃ N₂ dark, Alliin powder 2–8℃ N₂ dry；保留酶批复水方产 Allicin 仅食品/饲料；术前 1–2 周停高 Allicin Yield 批并问医抗凝药联用" 警示。

English Professional Manufacturing｜EN

Product: Garlic Extract (Bulb of Allium sativum L., Alliaceae/Liliaceae)

Manufacturer: Changsha Staherb Natural Ingredients Co., Ltd. (Staherb®)

Site role: Changsha Lugu (Hi-tech, B8 Huanchuang 202) base = pre-treatment enzyme-inactivate/enzyme-retain sort – water/EtOH extract – cation-exchange/macroporous purify – stabilized microencap/black-garlic ferment – spray or freeze-dry standardize & export QC center; dry/fresh bulb from Shandong Jinxiang/Lanling, Henan Qixian/Zhongmu, Jiangsu Pizhou registered bases (see prior "Origin" round), Changsha Lugu B8 not plantation site.

CAS: Alliin 556-27-4 (C₆H₁₁NO₃S/MW177.23); Allicin 539-86-6 (C₆H₁₀OS₂/MW162.27, allyl allyl thiosulfinate, transient generate extremely unstable); SAC 21593-30-8; Ajoene 92285-01-3.

Output specs (4 lines):

• Enzyme-inactivated fixed Alliin: Alliin 1%–98% HPLC-UV@210–220 nm (human oral/pharma R&D spine), pale yellow-white powder;

• Enzyme-retained active: fresh garlic ≤15℃ mill + freeze-dry, regains Allicin on rehydration (food/feed only noted);

• Stabilized Allicin / microencapsulated: Allicin 1%–50% UV/iodometry (β-CD inclusion / N-LOK starch nano-jet microcap / enteric coat), white to pale-yellow powder;

• Aged/Black garlic SAC: SAC 0.5%–3.0% HPLC-UV/deriv-fluor deep brown-black powder;

• Garlic Oil: supercritical CO₂ or steam-distill, pale-yellow to orange-red volatile oil (DADS/DATS spine); ratio 5:1/10:1.

  Sensitive redlines: Alliin→Allicin is enzyme-triggered transient reaction (tissue break + aqueous pH6.5–8.0 + 37℃ optimum), Allicin itself degrades fast on heat>60℃ / light / O₂ / alkali to DADS/DATS/Ajoene; process always fresh garlic ≤15℃, inactivated batch 60–80℃ microwave/heat kill-alliinase fix Alliin, purify ≤50℃ N₂ conc, freeze-dry spine, microcap lock Allicin, black-garlic controlled ferment, Allicin monomer -20℃ N₂ dark, std powder sealed 2–8℃ dry 24 mo.

Dedicated Production Chain (Staherb SOP summary)

1. Pre-treatment (CCP): select Shandong Jinxiang/Lanling white-skin, Henan Qixian/Zhongmu, Jiangsu Pizhou 3–4 clove dry bulb (moisture≤12%) or fresh (no mold); inbound quick Alliin HPLC≥1.5%–2.0% DW, pyruvate (Allicin Yield), pesticides GB 2763, Pb≤5–10 ppm, black-garlic batch SAC baseline; de-root/outer-skin/rot.

• Inactivated-Alliin line: fresh/recon bulb 60–80℃ microwave or hot-air short kill-alliinase (or 100℃ steam 30 s) → mill 10–20 mesh (kill enzyme prevent Alliin→Allicin transient);

• Enzyme-retained line: fresh ≤15℃ mill → no heat no pH adjust → immediate -40℃ freeze-dry or ≤35℃ low-temp air-dry → mill pack.

2. Extraction (split):

• Alliin water/dilute-EtOH (inactivated spine): killed garlic DI-water or 60% EtOH, 1:5–1:10, 50–60℃ dark 1–2 h×2 (avoid >60℃ long Alliin desulfonate), combine → 100-mesh + ceramic membrane;

• Allicin enzymolysis (stabilized line): retained garlic aqueous pH6.5–7.5, 37℃ enzymolyze 30–60 min → Allicin crude → immediate β-CD inclusion (garlic:β-CD 1:1–1:2, 40–50℃ 1 h) or N-LOK nano-jet microcap lock → low-temp dry;

• Black garlic ferment: fresh bulb 28–35℃ / RH70%–90% 60–90 d → Alliin/Allicin convert to SAC/Ajoene/melanoidin-polysaccharide → water/EtOH extract → conc.

3. Purification (Alliin spine): crude adjust neutral on strong-acid cation 001×7 (Alliin zwitterion alkali-load) or AB-8/D101 → water wash sugar → dilute NH₃/dilute acid elute Alliin → ≤50℃ N₂ conc; high-pure line prep-HPLC C18 H₂O-MeCN 0.1% TFA cut Alliin to Alliin≥98% HPLC (R&D -20℃ N₂).

4. Post-process & forming (A/B/C):

• A (Alliin powder): purificate + β-CD/maltodextrin ≤3% → centrifugal spray 160–175/75–85℃ second-dry or -40℃ freeze-dry → pale yellow-white;

• B (stabilized Allicin microcap): β-CD complex/microcap suspension → low-temp fluid-bed dry → white-pale-yellow (Allicin 1%–50% UV/iodometry);

• C (black garlic SAC): black-garlic liquor conc → spray/freeze-dry → deep brown-black (SAC 0.5%–3.0%);

• Garlic oil: fresh crush supercritical CO₂ 35–40℃/15–25 MPa 2–3 h or steam distill → oil-water sep → pale-yellow to orange-red.

5. Sieve & QC: 80–100 mesh vibratory → V-blend → Alliin HPLC-UV@210–220 nm (inactivated batch mandatory, retained batch alliinase-activity + rehydrate Allicin Yield), Allicin UV/iodometry (stabilized batch), SAC HPLC (black batch), total sulfur, moisture≤5%, 80-mesh pass≥95%, Pb≤5/Cd≤0.3/As≤1/Hg≤0.1 ppm, pesticides GB 2763+EU 396/2005, TPC≤1000 cfu/g, Salmonella neg, EtOH≤500 ppm → metal detect.

6. Pack & genealogy: 1/5/25 kg inner brown-foil + fiber drum N₂; Allicin≥98% 10 mg–1 g amber -20℃ N₂ dark; Alliin≥98% same spec -20℃ N₂. Bidirectional: extract lot ← bulb lot (province/cultivar purple-white/Alliin DW%/harvest/pesticide) ← inactivation or retention certificate.

Quality System

• Workshop: independent low-temp pre-treat – inactivation/retention split – cation/macroporous purify – microcap – freeze-dry/flash-spray – supercritical CO₂ line, Changsha Lugu B8 temp-RH N₂ dark controlled, zero cross-contamination.

• Certs: ISO 9001 / ISO 22000(HACCP) / GMP-like; HALAL, KOSHER, Non-GMO declaration; optional partial-base organic.

• Instruments: HPLC-UV@210–220 nm (Alliin/SAC), UV/iodometry (Allicin), GC-MS (oil DADS/DATS), LC-MS/MS, alliinase kit, ICP-MS, microbio.

• Standards: enterprise std aligned USP garlic monograph, GB 1886 series, JECFA garlic-product eval, FDA GRAS background.

Supplier note: Exact kill-alliinase curve-cation resin aspect-β-CD ratio-supercritical pressure are Staherb proprietary SOP — typical process sheet & COA sample on inquiry; Alliin is stable precursor, Allicin is transient enzymolysis product (rapidly metabolized in vivo, no antibiotic claim), every export lot labels "food/dietary-ingredient & R&D intermediate, not self-medication; Allicin extremely unstable -20℃ N₂ dark, Alliin powder 2–8℃ N₂ dry; enzyme-retained batch yields Allicin only on rehydration for food/feed; stop high-Allicin-Yield batch 1–2 wk pre-surgery & consult physician on anticoagulants" warning.

公司官网 http://www.staherb.com/ 资质:HALAL, KOSHER等认证

☎：19573130018 杨经理（微信同号）