한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제23권3호
  • /
  • Pages.472-480
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  • 1994
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지

알리신 변형체의 특성과 알리신의 정량

Characterization of Allicin Transformation Products and Determination of Allicin

  • 발행 : 1994.06.01
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초록

Allicin was synthesized for the purpose of identification an dquantitation of a pharmaceutical dosage form in soft capsules. The identified transformed products fro allicin were dially disulfide , 3-vinyl-[4H]-1, 2-dithiin and 2-vinyl-[4H]-1, 3-dithiin in gas chromatrographic conditions and dially disulfide and ajoene in HPLC. Allicin is thermally unstable , it may be completely decomposed to vinyl dithiin isomers in GC conditions. For that reason, allicin was not found directly in the pharmaceutical dosage forms. In HPLC conditions, mobile phase was methanol /water containing 0.1% formic acid(65/35) and column was $\mu$-Bondapak C18. Detection wa-velength was 254nm. The retention time of allicin was 6.98min. The calibration ranger for allicin was 10 $\mu\textrm{g}$/ml to 200$\mu\textrm{g}$/ml and correlation coefficient(r) was 0.987.

키워드

참고문헌

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