关键词: 大蒜, 蒜氨酸, 柱前衍生化, 高效液相色谱

Abstract:

A rapid and reliable method for determination of alliin in garlic has been developed. Alliin in garlic was derivated by 6-aminoquinolyl-N-hydroxysuccinimicly carbamate in buffer at pH 8.5, and analyzed using HPLC equipped with Waters Symetry C18 column (150 mm × 3.9 mm, 5μm) and a fluorescence detector. The mobile phase was 0.02 mol/L potassium dihydrogen phosphate buffer at pH 5.5-acetonitrile (75:25, V/V) with the flow rate of 0.80 ml/min, and the excitation wavelength and emission wavelength were 250 nm and 395 nm, respectively. The results showed that there is a nice linear correlation between peak area and concentration of alliin in the range of 1 to 16 mg/L with the correlation coefficient of 0.99. The limit of detection is 1 mg/L, and the recovery is higher than 95%.

Key words: garlic, alliin, precolumn derivatization, high performance liquid chromatography