title: Supercritical fluid chromatography of garlic (Allium sativum) extracts with mass spectrometric identification of allicin.
abstract: Supercritical fluid chromatography-mass spectrometry has been used successfully to identify allicin (2-propene-1-sulfinothioic acid S-2-propenyl ester), the predominant thiosulfinate in freshly cut garlic (Allium sativum). A low oven temperature (50 degrees C) and low restrictor tip temperature (115 degrees C) were needed in order to obtain a chemical ionization (CI) mass spectrum of allicin with the protonated molecular ion, m/z 163, as the major ion. The effects of tip temperature on the CI mass spectrum of allicin are presented.
authors.affiliation: Center for Food Safety and Applied Nutrition, Food and Drug Administration, Washington, DC 20204.
authors.forename: E M
authors.initials: EM
authors.lastname: Calvey
authors.forename: J A
authors.initials: JA
authors.lastname: Roach
authors.forename: E
authors.initials: E
authors.lastname: Block
mesh_terms: D002845:Chromatography / Q000379:methods*; D004220:Disulfides; D005737:Garlic / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D013058:Mass Spectrometry; D010946:Plants, Medicinal; D013441:Sulfinic Acids / Q000032:analysis*; D013696:Temperature
chemical_list: D004220:Disulfides; D013441:Sulfinic Acids; C006452:allicin