HPLC法同时测定大蒜及蒜薹中的大蒜辣素和二烯丙基二硫  

Determination of allicin and diallyl disulfide in garlic and garlic scape by HPLC

作　　者：简利茹[1] 李哲斐[2] 

机构地区：[1]旱区作物逆境生物学国家重点实验室(西北农林科技大学),杨凌712100 [2]西北农林科技大学生命科学学院,杨凌712100

出　　处：《中国食品添加剂》2017年第7期170-173,共4页China Food Additives

摘　　要：建立了同时测定大蒜和蒜薹中大蒜辣素和二烯丙基二硫的高效液相色谱测定方法。样品经超声辅助提取后,采用乙腈-水(60∶40)作为流动相,经过色谱柱symmetry C18(4.6 mm×250 mm,5μm)分离,220 nm下检测。结果表明:大蒜辣素在13.75~275.00μg/m L(r=0.9997)范围内,二烯丙基二硫在0.65~26.00μg/m L(r=0.9995)范围内,线性关系良好;大蒜辣素和二烯丙基二硫的平均回收率分别为97.93%(RSD=0.45%)和98.13%(RSD=0.78%)。该方法样品前处理简单,测定快速,定性定量准确,回收率高,精密度好,适用大蒜及蒜薹中大蒜辣素和二烯丙基二硫含量的同时测定。A HPLC method for simultaneous determination of allicin and diallyl disulfide in garlic and garlic scapewasestablished. Samples were extracted by the ultrasonic assisted extraction and the extracts were separated on Symmetry C18（4.6 mm×250 mm,5μm） with mobile phase consisting of acetonitrile-water （60 ： 40）. The detection wavelength was 220nm. The Results showed that the linear relationship of allicin and diallyl disulfide were at the range of 13.75 - 275.00 μg/mL （r=0.9997） and 0.65 - 26.00 μg/mL （r =0.9995） respectively. Average recovery rates of allicin and diallyl disulfide were 97.93% （RSD=0.45%）and 98.13% （RSD=0.78%）. This detection method is simple, rapid, accurate and high recovery, and can be used for simulated testing of allicin and diallyl disulfide in garlic and garlic scape.

关 键 词：大蒜 蒜薹 大蒜辣素 二烯丙基二硫 高效液相色谱法 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS207.3[轻工技术与工程—食品科学与工程]