摘要
建立液相色谱-二极管阵列检测器测定大蒜中蒜氨酸的分析方法。鲜蒜在脱氧水介质中,经微波灭酶后,用甲醇-水提取其中的蒜氨酸,以C18柱分离、二极管阵列检测器扫描检测。以保留时间和蒜氨酸的二阶导数光谱图定性,以215 nm波长下蒜氨酸峰面积定量。方法的线性范围为5.0～500.0μg/mL,加标回收率为93.2%～101.1%。
A method of determination for alliin in garlic by HPLC/DAD is described. The alliin was extracted from the garlic sample by methanol-water with the inactivated enzyme method of microwave. After separated with a C18 column, detected on a Photodiode Array Detector. The alliin was qualitated by retention time and it＇s derivative spectrum, quantitated by the peak area which detected under 215 rim. The linear range was 5.0-500.0 μg/mL. The recovering rate of standard sample was 93.2%-101.1%.
出处
《食品科技》
CAS
北大核心
2008年第3期207-210,共4页
Food Science and Technology
