大蒜中有效成分检测方法的研究进展

Research advances in detection methods of garlic

大蒜中有效成分主要为大蒜素和蒜氨酸,最为常用的检测方法为气相色谱法、液相色谱法、高效液相色谱法、薄层色谱法和气相色谱-质谱连用法,另外还有一些技术如红外光谱、核磁共振和紫外光谱、荧光光谱等作为辅助手段,使大蒜中有效成分的检测方法更为完善。

Garlic ingredients have been assessed as allicin and alliin. The detection methods commonly used was gas chromatography （GC）, liquid chromatography （LC） and high performance liquid chromatography （HPLC）, thin layer chromatography （TLC）, gas chromatography-mass spectrometry （GC-MS）. And with infrared spectroscopy （IR）, nuclear magnetic resonance （1H-NMR and 2C-NMR）, ultraviolet spectroscopy （UV）, fluorescence spectroscopy （FS）and other technology as a supplement, the detection of the garlic components was improved.