文章基本信息

标题：ガスクロマトグラフィーによるニンニク製品中のアリインの分析
本地全文：下载
作者：斉藤貢一 ; 堀江正一 ; 星野庸二等
期刊名称：Journal of Health Science
印刷版ISSN：1344-9702
电子版ISSN：1347-5207
出版年度：1988
卷号：34
期号：6
页码：536-541
DOI：10.1248/jhs1956.34.536
出版社：The Pharmaceutical Society of Japan
摘要：Determination method of alliin in garlic and commercial garlic products was developed by gas chromatography (GC) with a flame photometric detector (FPD). Alliin was extracted by hot water from garlic and commercial garlic products, and the crude extract was purified by using Sep-pak C₁₈ cartridge, followed by Amberlite CG-120 ion exchange column. The eluted alliin was evaporated to dryness, and the residue reacted with trifluoroacetic anhydride (TFAA) to give a volatile compound suitable for GC analysis. An 2% Advance DS+0.5% H₃PO₄ column was employed for GC under the conditions of 130°C as oven temperature, 180°C as injection port temperature, and 30 ml/min as carrier gas flow rate. Calibration curve plotted on logarithmic graph gave a good linearity in the range of 2 to 20μg/ml for alliin. The detection limit of alliin was 5 ng. The average recoveries of alliin added to commercial garlic products at the level of 10 mg/g were obtained from 83.1 to 98.3%.
关键词：alliin;garlic;garlic product;TFA-derivative;GLC;flame photometric detector;Amberlite CG-120