title: [Formation of allicin from dried garlic (Allium sativum): a simple HPTLC method for simultaneous determination of allicin and ajoene in dried garlic and garlic preparations].
abstract: In garlic (Allium sativum L.) the enzyme alliin lyase catalyzes the cleavage of alliin into allicin which reacts further to furnish ajoene. A simultaneous determination of allicin and ajoene is introduced which, in contrast to the determination of alliin only, allows for the testing of the activity of alliin lyase. It can be demonstrated that at a pH value of less than 3 the enzyme produces only small amounts of allicin. For this reason preparations from garlic should be administered only as enteric-coated formulations.
authors.affiliation: E. Scheurich Pharmwerk GmbH, Federal Republic of Germany.
authors.forename: G
authors.initials: G
authors.lastname: Blania
authors.forename: B
authors.initials: B
authors.lastname: Spangenberg
mesh_terms: D002855:Chromatography, Thin Layer / Q000379:methods; D004220:Disulfides / Q000032:analysis*; D005737:Garlic / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis*; D010946:Plants, Medicinal; D013441:Sulfinic Acids / Q000032:analysis; D013454:Sulfoxides
chemical_list: D004220:Disulfides; D010936:Plant Extracts; D013441:Sulfinic Acids; D013454:Sulfoxides; C006452:allicin; C048980:ajoene
vernacular_title: Allicin-Freisetzung aus getrocknetem Knoblauch (Allium sativum): Eine einfach durchzuführende HPTLC-Simultanbestimmung von Allicin und Ajoen in Knoblauchpulver und daraus hergestellten Fertigarzneimitteln.