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KMID : 1007520110200041167
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Food Science and Biotechnology
2011 Volume.20 No. 4 p.1167 ~ p.1170
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Purification of S-Alk(en)yl Alka/Enethiosulfinates of Garlic (Allium sativum L.) by Using Recycling Preparative HPLC
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Lee Jun-Yeop
Kyung Kyu-Hang
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Abstract
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S-Alk(en)yl alka/enethiosulfinates formed in crushed garlic were purified by using recycling preparative HPLC. Allyl 2-propenethiosulfinate and methyl methanethiosulfinate were effective separated because no other thiosulfinates were coeluted with them. Allyl methanethiosulfinate and methyl 2-propenethiosulfinate, trans-1- propenyl methanethiosulfinate and methyl trans-1-propenethiosulfinate, (cis)- and (trans)-1-propenyl 2-propenethiosulfinate were eluted as 1 peak, respectively, and further separated by using additional kinds of column. Since the quantity of trans-1-propenyl trans-1-propenethiosulfinate (PPTHS) was small in garlic, PPTHS was isolated from a mixture of blanched onion homogenate and garlic alliinase and purified. Purified thiosulfinates can be employed for the study of antimicrobial activity, flavor, and greening of garlic.
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KEYWORD
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garlic, greening, antimicrobial activity, thiosulfinate, allicin
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