Indirect Determination of Allicin in Garlic by Anodic Striping Voltammetry

Abstract

Abstract: Indirect determination of allici by anodic stripping voltammetry(ASV) in garlic sample was described. In the medium of 50% alcohol(V/V, pH5～6), allicin was oxided into SO42- with oxidizing agent HNO3, and after precipitation of PbSO4, the surplus amount of Pb2+ in the solution was determined by ASV in an electrochemical analysis instrument. It was used for real sample analyses. The results showed that the content of allicin in garlic is 0.38%, the relative standard derivation (RSD, n=6) is 1.42%～2.39%.This method is also faster and more accurate compared with gravimetric method, is fit for real samplea nalyses.

Key words: , allicin； anodic stripping voltammetry； determination；

CUI Gang, QIU Ai-Yong, XU Chuan-Lai. Indirect Determination of Allicin in Garlic by Anodic Striping Voltammetry[J]. FOOD SCIENCE, 2006, 27(6): 187-189.

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Indirect Determination of Allicin in Garlic by Anodic Striping Voltammetry

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