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KMID : 0378019620050120057
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New Medical Journal
1962 Volume.5 No. 12 p.57 ~ p.60
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Blood anticoagulant substance from Garlic Extraction, and phycical and chemical properties.
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Abstract
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Blood antieoaguluant substance was extracted from garlic as follows; 500 gm. of garlic was ground with 500 ml of water by waring blendor and filltered with gauze.
To filtrate, 10 ml of IN HCl was added mixing, and filtered. The filtrate was concentrated to 50-60 ml under low pressure.
To the concentrate 2 volumes of alcohol was added mixing and was kept in the refrigerator overnight. The precipitate was collected and dissolved in about 7 ml. of water and centrifuged. The supernatent was neutralized with IN NaOH to pH 7.0 and centrifuged. The supernatent was acidified to pH 3 with IN HCl and 2 volumes of alcohol was added mixing and was kept in the refregerator overnight. The precipitate was collected and dissolved in 1.0 ml of water and centrifuged. To the supernatent 2 volumes of alcohol was added and kept in the refrigerater overnight. The precipitate was collected and dried under low pressure. The yield was about 70 mg. This substance (it may be called garlic extract or G.E.) is a white powder and is hygroscopic. It is water soluble. It contains 4.3% nitrogen, 12% of phosphorus. It shows ninhydrin reaction. The molecular weight may be 250-350.
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