Determination of Alliin in Garlic by Capillary Chromatography

Abstract

Abstract: To develop a fast and accurate method for determining the Alliin content in garlic using High Performance Capillary Chromatography. CE method:bare fused-silica capillary 50cm×50μm;phosphate buffer 30mmol/l at pH 6.0;running voltage 21KV;polarity from anode (inlet) to cathode (outlet);separate time 7min;temperature 30℃;sampling 0.5psi ×5s;online detection at 196nm (DAD). The sample could be separated in 6min. The linearity relationship of Alliin concentration and peak value was good in the range of 10～100μg/ml. The related coefficient was r=0.998, average recovery rate 98.56%, and the intraday precision 1.74%. The inter-day RSD precision was 2.83%.

Key words: HPCE, Alliin, determination

MA Hai-Le, YANG Heng-Xing, DAI Chun-Hua, XIN Zhi-Hong. Determination of Alliin in Garlic by Capillary Chromatography[J]. FOOD SCIENCE, 2005, 26(2): 189-192.

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Determination of Alliin in Garlic by Capillary Chromatography

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