摘要
建立了大蒜中大蒜素和蒜氨酸含量测定的HPLC法。结果表明:蒜氨酸的测定条件为,YMC-PackODS-A C18(25 cm×4.6 mm)色谱柱,流动相为20%甲醇,流速0.7 mL/min,检测波长214 nm;大蒜素的测定条件为,YMC-Pack ODS-A C18(25 cm×4.6 mm)色谱柱,流动相为85%甲醇,流速0.8 mL/min,检测波长214 nm;蒜氨酸和大蒜素的平均回收率分别为,89.9%±1.6%和87.2%±1.3%,精密度(RSD)分别为1.02%和1.46%;大蒜中蒜氨酸和大蒜素的含量分别为,1.67%和0.93%。
The purpose of the paper was to establish and alliin in garlic. The results showed that the analysis a HPLC method to determine the content of alliein of allicin could be performed on a YMC-Pack ODS C18（25 cm×4.6 mm）chromatography column with methanol-water （2 ： 8 by volume） as mobile phase at 0.7 mL/min of flow rate. And the alliin could be analyzed on a YMC-Pack ODS C1a（25 cm×4.6 mm）chromatography column with a mobile phase of methanol-water （85 ： 15 by volum） at 0.8 mL/min of flow rate. Both alliin and alicin were detected with a wavelength of Z14nm. The average recovery of allicin and alliin were 89.9%±1.6% and 87.2%±1.3%, respectively. The RSD were 1. 02% andl. 46%, respectively. The content of alliin and allicin in garlic were 1.67% and 0.93%, respectively.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第2期156-158,共3页
Food and Fermentation Industries
基金
天津市科技计划项目课题(07ZCKFNC01800)
