高效液相色谱测定大蒜原料及大蒜片中蒜氨酸和大蒜素的方法研究  

Method Development and Validation for Quantitation of Alliin and Allicin in Garlic Raw Materials and Garlic slice by HPLC

作　　者：李锦晶 李凡 易渡 张沿军 LI Jinjing;LI Fan;YI Du;ZHANG Yanjun(Herbalife Natsource(Hunan)Natural Products Co.,Ltd.,Changsha 410100,China)

机构地区：[1]康宝莱蕾硕(湖南)天然产物有限公司,湖南长沙410100

出　　处：《现代食品》2023年第18期160-164,共5页Modern Food

摘　　要：本文利用蒜氨酸的改性衍生物,建立了一种提取蒜氨酸和大蒜素的独特样品制备方法。对蒜氨酸采用酶抑制剂水溶液,邻苯二甲醛(OPA)试剂为衍生试剂,在pH值为9.0~10.0条件下提取,获得较好的反应和稳定性。用pH 6.0的醋酸钠缓冲液提取大蒜素,以获得更稳定的大蒜素。结果显示,5℃的进样温度可使蒜氨酸和大蒜素在溶液中保持48 h的稳定。This article establishes a unique sample preparation method for extracting alliin and allicin using modified derivatives of allicin.Enzymatic inhibitor aqueous solution was used to extract allicin,with o-phthalaldehyde(OPA)reagent as the derivative reagent.The reaction and stability were achieved under pH 9.0-10.0 conditions.Extract allicin with sodium acetate buffer at pH 6.0 to obtain more stable allicin.The results showed that a sample injection temperature of 5℃can maintain the stability of alliin and allicin in solution for 48 hours.

关 键 词：蒜氨酸 衍生化 液相色谱 同时测定 

分 类 号：TS207.2[轻工技术与工程—食品科学]