大蒜辣素UPLC检测体系优化及其在大蒜资源评价中的应用

Allicin UPLC Detection Technology and its Utilization in Garlic(Allium sativum L.)Genetic Resources

大蒜是重要的调味蔬菜,大蒜辣素的含量是评价大蒜品质的最重要的一项指标。本研究通过对样品处理、提取方法和检测方法的研究,建立了完善的大蒜辣素超高效液相色谱(UPLC)检测方法:使用UPLC BEH C18色谱柱,流动相为甲醇∶水=1∶1,检测波长为254nm,进样体积为1μl,流速为0.3ml/min。大蒜辣素在2.04～510mg/L范围内呈良好线性关系(R2=0.9991)。利用建立的方法对212份大蒜鳞茎的大蒜辣素含量进行检测,发现供试212份大蒜资源的大蒜辣素含量差异显著,含量分布在0.82%～3.01%之间,最高含量与最低含量之间相差近4倍。

Garlic （Allium sativum L. ） is one of the most important bulb crops. Allicin was proved as the most important composition which has been used for human, animal and plants to fight against kinds of diseases. So, the allicin content was the most important quality trait for garlic. An efficient UPLC method for determination of allicin in garlic bulb were developed and used to detect the allicin content among ：212 accessions of garlic germplasm. In the UPLC method,methanol/water （50： 50,v/v） as a mobile phase which ran through at a constant flow rate of O. 3ml/min was performed on UPLCTM BEH Cls column. Allicin content of 212 accessions of garlic were determined by the UPLC. The content of allcin among the germplasm was significantly different. The highest content is 3. O! % which was almost four times of the lowest content of 0.82%.