title: Liquid chromatographic determination of alliin in garlic and garlic products.
abstract: 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.
authors.affiliation: Yamanashi Institute of Public Health, Kofu, Japan.
authors.forename: E
authors.initials: E
authors.lastname: Mochizuki
authors.forename: A
authors.initials: A
authors.lastname: Nakayama
authors.forename: Y
authors.initials: Y
authors.lastname: Kitada
authors.forename: K
authors.initials: K
authors.lastname: Saito
authors.forename: H
authors.initials: H
authors.lastname: Nakazawa
authors.forename: S
authors.initials: S
authors.lastname: Suzuki
authors.forename: M
authors.initials: M
authors.lastname: Fujita
mesh_terms: 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
chemical_list: C006453:alliin; D003545:Cysteine