HPLC of S-Alk(en)yl-L-cysteine Derivatives in Garlic including Quantitative Determination of (+)-S-Allyl-L-cysteine Sulfoxide (Alliin).

摘要: Methods developed for the separation of S-alk(en)yl- L-cysteines and their corresponding (+/-)-sulfoxide isomers by reversed-phase HPLC were applied to analysis various garlic samples including fresh garlic, dried extracts, preparations. Extracts chromatographed following extraction with 50:50 methanol/water, sample clean-up using Bond Elut C18 or SCX cartridges, pre-column derivatization O-phthaldialdehyde/ TERT.-butylthiol.(+)- S-Methyl- L-cysteine sulfoxide (+)- S-allyl- (alliin) only compounds which identified certainty. Other sulfur amino acids reported occur in absent below detection limits under standard chromatographic conditions. Assays alliin, is an antibiotic precursor may be used standardization preparations, resulted great variation between samples: alliin contents found range from < 0.1% 1.15% weight. The accuracy precision assay method, external calibration evaluated.