|
KMID : 0380620110430050553
|
|
Korean Journal of Food Science and Technology
2011 Volume.43 No. 5 p.553 ~ p.557
|
|
|
Isolation and Purification of Garlic Specific Organic Compounds
|
|
Oh Tae-Young
Kyung Kyu-Hang
|
|
|
Abstract
|
|
|
|
Garlic specific organic compounds were separated and purified using a recycling preparative high-performance liquid chromatography (HPLC) from blanched garlic cloves. Identification of the compounds involved comparing the previously reported HPLC retention times as well as other identification methods including 1H- and 13C-nuclear magnetic resonance and liquid chromatography-mass spectrometry. The yields of garlic specific organic compounds were 12.2, 42.5, 1.6, 1.2, and 4.8% on wet weight basis of garlic for alliin(S-allyl-L-cysteine sulfoxide), isoalliin(S-1-propenyl-L-cysteine sulfoxide), γ-glutamyl-S-allylcysteine, γ-glutamyl-S-1-propenylcysteine and γ-glutamyl-phenylalanine, respectively. All the compounds, except for γ-glutamylphenylalanine, contained sulfur.
|
|
|
KEYWORD
|
|
|
garlic, alliin, isoalliin, γ-glutamyl-S-allylcysteine, γ-glutamyl-S-1-propenylcysteine, γ-glutamylphenylalanine
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|