Supercritical fluid chromatography of garlic (Allium sativum) extracts with mass spectrometric identification of allicin.
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.
Calvey
E M
EM
Center for Food Safety and Applied Nutrition, Food and Drug Administration, Washington, DC 20204.
Roach
J A
JA
Block
E
E
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
D004220:Disulfides; D013441:Sulfinic Acids; C006452:allicin