DETERMINATION OF ORGANIC SULFUR-COMPOUNDS IN GARLIC EXTRACTS BY GAS-CHROMATOGRAPHY AND MASS-SPECTROMETRY

被引：28

作者：

MARTINLAGOS, RA

SERRANO, MFO

LOPEZ, MDR

机构：

[1] Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada

来源：

FOOD CHEMISTRY | 1995年 / 53卷 / 01期

关键词：

D O I：

10.1016/0308-8146(95)95792-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Gas chromatography and mass spectrometry were used to study organic sulphur compounds present in extracts of Allium sativum (garlic) plants. The limits of detection were between 1.76 and 9.40 ng for allyl methyl sulphide and dimethyl disulphide, respectively. Extraction of aqueous solutions with diethyl ether yielded percentage recovery rates ranging from 74.4% (allyl methyl sulphide) to 90.3% (dipropyl disulphide). The composition and yield of organic sulphur compounds present in extracts of garlic were studied using gas chromatography and mass spectrometry.

引用

页码：91 / 93

页数：3

共 14 条

[1] LIPOXYGENASE INHIBITORS FROM THE ESSENTIAL OIL OF GARLIC - MARKOVNIKOV ADDITION OF THE ALLYLDITHIO RADICAL TO OLEFINS [J].