大蒜中大蒜素含量的质量研究

Study on quality of allitride content in garlic

目的建立大蒜中大蒜素的含量测定方法。方法采用Kromasil C18(4.6 mm×150 mm,5μm)色谱柱,以甲醇-0.1%甲酸溶液(75∶25)为流动相,流速为1.0 mL.min-1,检测波长210 nm,柱温30℃。结果大蒜素在0.18～2.9μg范围内,与峰面积呈良好线性关系(r=0.999 9),平均加样回收率为98.71%,RSD为3.4%,21批大蒜的平均含量为0.19%,确定大蒜中大蒜素(C6H10S3)的含量不得少于0.15%。结论大蒜含量测定方法简便、准确、精密度高、重现性好,建立方法已被《中国药典》2010年版(一部)收载。

Objective To establish a method for the determination of allicin in garlic. Methods The separation was performed at 30℃ on a Kromasil Cls （4.6 mm × 150 mm,5 μm） column with a mobile phase of methanol -0.1% solution of formic acid（75：25 ）. The flow rate was 1.0 mL - rain1 , and the detection wavelength was 210 nm. Results The linear range of allitride was 0.18 - 2.9 μg,the average recovery of allitride was 98.71% （RSD = 3.4% ）. And the average con- tent of 21 batch of garlic was 0.19%. Conclusion The method was simple, accurate and repeatable, which laid a good foundation for the quality control of garlic, and was recorded by Chinese Pharmacopeia