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Determination of seven organosulfur compounds in garlic by high-performance liquid chromatography.

Ichikawa M, Ide N, Yoshida J, Yamaguchi H, Ono K

Healthcare Research Institute, Wakunaga Pharmaceutical Company, Ltd., 1624 Shimokotachi, Kodacho, Akitakata, Hiroshima 739-1195, Japan. ichikawa_m@wakunaga.co.jp

The properties of garlic (Allium sativum L.) are attributed to organosulfur compounds. Although these compounds change during cultivation and storage, there is no report of their simultaneous analysis. Here, a newly developed analytical method with a rapid and simple sample preparation to determine four sulfoxides and three gamma-glutamyl peptides in garlic is reported. All garlic samples were simply extracted with 90% methanol solution containing 0.01 N hydrochloric acid and prepared for analysis. Alliin, isoalliin, methiin, cycloalliin, and gamma-l-glutamyl-S-methyl-l-cysteine were determined by normal-phase HPLC using an aminopropyl-bonded column. gamma-l-Glutamyl-S-(2-propenyl)-l-cysteine and gamma-l-glutamyl-S-(trans-1-propenyl)-l-cysteine were separated on an octadecylsilane column. The overall recoveries were 97.1-102.3%, and the relative standard deviation values of intra- and interday precision were lower than 2.6 and 4.6%, respectively. This newly developed method offers some advantages over the currently accepted techniques including specificity, speed, and ease of use and would be useful for chemical and biological studies of garlic and its preparations.

Published 1 March 2006 in J Agric Food Chem, 54(5): 1535-40.
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