Allicin Characterization and its Determination by HPLC

Abstract

Allicin has been synthesized and was purified by liquid chromatography. HPLC chromatograms recorded at different wavelengths reveal pure allicin at similar retention times. The purity of the allicin peak could be confirmed by diode array detection. Pure synthetic allicin has been identified by infrared and mass spectrometry and its spectra were characterized. For the quantitative determination of allicin from different sources, an external standard method has been elaborated.

Inducción de respuesta de defensa en plantas de tomate contra Forl por extracto de ajo

“…Río sonora), se licuó con 14 mL de agua destilada durante 1 min a temperatura ambiente. El homogenado se centrifugó por 20 minutos a 15 000 x g a 4 °C, se adicionaron 6 mL de etanol al sobrenadante y se centrifugó nuevamente a 8000 x g por 20 min a 4 °C (Jansen et al, 1987). El sobrenadante representó el extracto de ajo.…”

“…Río Sonora) that were blended in 14 mL of distilled water for 1 min at room temperature. The mixture was centrifuged at 15000 x g at 4 °C for 20 min, then 6 mL of ethanol were added to the supernatant and the mixture was centrifuged again at 8000 x g at 4 °C for 20 min (Jansen et al, 1987). The supernatant represented the garlic extract.…”

Reducción en la incidencia de la pudrición gris en uva de mesa por el efecto de volátiles de un extracto de ajo

“…Diez gramos de dientes de ajo, se licuaron con 14 mL de agua destilada durante 1 min a temperatura ambiente. El homogenado se centrifugó por 20 minutos a 15 000 x g a 4 °C, se adicionaron 6 mL de etanol al sobrenadante y se centrifugó nuevamente a 8000 x g por 20 min a 4 °C (Jansen et al, 1987). El sobrenadante representó el extracto hidroalcohóli-co de ajo.…”

“…Los 20 min, then 6 mL of ethanol were added to the supernatant and the mixture was centrifuged again at 8000 x g at 4 °C for 20 min (Jansen et al, 1987). The supernatant represented the hydroalcoholic extract of garlic.…”

Studies on garlic production in Egypt using conventional and organic agricultural conditions

“…Allicin was isolated from garlic extract using preparative silica gel thin layer chromatography using toluene:ethyl acetate (100:30) as developing solvent then identified by spectroscopic data. The resulting spectra were compared with reported data (Cruz-Villalon, 2001;Lawson et al, 1991;Jansen et al, 1987). Pure compound was used to prepare calibration curve.…”