摘要
采用反相高效液相色谱法测定蒜氨酸的含量,优选样品的最佳处理方案.结果表明微波法较好,大蒜中蒜氨酸平均含量为1.263%（n=3）,回收率为（99.99±1.53）%,浓度在20～202μg/mL范围内峰面积与浓度线性关系良好（r=0.9999）,日间精密度0.76%.该法操作简便,重现性好,结果准确、可靠.
The reversed-phase high performance liquid chromatographic （RP-HPLC） method was used for the determination of alliin to single out the more excellent method for disposing garlic sample. Results show that the microwave method was more excellent, and the peak area of alliin was linear with alliin concentration over the range of 8. 0028 - 200.07μg/mL, with the R-value being 0.9999. The average recovery was （99.99 ± 1.53） %, and the between-day RSD was 0.76% ,the average content was 1.26% （ n = 3）. This method was simple and easy to repeat. The results were accurate and reliable.
出处
《石河子大学学报（自然科学版）》
CAS
2006年第1期38-40,共3页
Journal of Shihezi University(Natural Science)
