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 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.
Mochizuki
E
E
Yamanashi Institute of Public Health, Kofu, Japan.
Nakayama
A
A
Kitada
Y
Y
Saito
K
K
Nakazawa
H
H
Suzuki
S
S
Fujita
M
M
D002853:Chromatography, Liquid; D002855:Chromatography, Thin Layer; D003545:Cysteine / Q000031:analogs & derivatives* / Q000032:analysis; D005737:Garlic / Q000032:analysis*; D010946:Plants, Medicinal; D013050:Spectrometry, Fluorescence; D013056:Spectrophotometry, Ultraviolet
C006453:alliin; D003545:Cysteine