|Title:||Qualitative and quantitative analysis of possible active components in garlic-based health foods||Authors:||Sheen L.-Y.
|Keywords:||active component;garlic;health foods||Issue Date:||1994||Journal Volume:||19||Journal Issue:||4||Start page/Pages:||395-406||Source:||Journal of the Chinese Nutrition Society||Abstract:||
Commercial garlic health foods were divided into two groups according to whether they contain allicin and/or ajoene or not. The allicin and/or ajoene containing samples were analyzed by HPLC, while the others by GC. Among the five allicin and/or ajoene containing samples, one sample contained 86% of allicin; the other four samples contained diallyl disulfide (12-44%), methyl allyl trisulfide (11-29%) and diallyl trisulfide (8-14%). Among the five samples which did not contain allicin and/or ajoene, one sample contained high content of 61% 2-vinyl-4H-1,3-dithiin; the other four samples contained diallyl disulfide (42-58%), methyl allyl trisulfide (4-13%) and diallyl trisulfide (7-39%).
|Appears in Collections:||食品科技研究所|
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