Liquid chromatographic determination of alliin in garlic and garlic products

A liquid chromatographic (LC) method is proposed for the determination of alliin in garlic and garlic products. The method involves heating of the sample with water in a bath of boiling water followed by homogenization and centrifugation. Interfering components are eliminated by use of a Sep-Pak C18...

Full description

Saved in:
Bibliographic Details
Published inJournal of chromatography Vol. 455; p. 271
Main Authors Mochizuki, E, Nakayama, A, Kitada, Y, Saito, K, Nakazawa, H, Suzuki, S, Fujita, M
Format Journal Article
LanguageEnglish
Published Netherlands 1988
Subjects
Chromatography, Liquid
Chromatography, Thin Layer
Cysteine - analogs & derivatives
Cysteine - analysis
Garlic - analysis
Plants, Medicinal
Spectrometry, Fluorescence
Spectrophotometry, Ultraviolet
Online AccessGet more information

Cover

More Information
Summary:A liquid chromatographic (LC) method is proposed for the determination of alliin in garlic and garlic products. The method involves heating of the sample with water in a bath of boiling water followed by homogenization and centrifugation. Interfering components are eliminated by use of a Sep-Pak C18 cartridge as a clean up step before injection. The LC system with ultraviolet detection at 210 nm consists of a separation on a Zorbax TMS column and isocratic elution with water as a mobile phase. Fluorometric determination by ion-pairing chromatography with tetra-n-butylammonium bromide on a Nucleosil 5C18 column is also described. The overall recoveries of alliin added to garlic products were greater than 90%. Thin-layer chromatography and enzymatic degradation of alliin were performed for the confirmation of alliin detected in garlic products.
DOI:10.1016/S0021-9673(01)82125-7