https://scholars.lib.ntu.edu.tw/handle/123456789/413605
標題: | Qualitative and quantitative analysis of possible active components in garlic-based health foods | 作者: | Sheen L.-Y. Leu Y.-J. Kang Z.-C. Lin S.-Y. Tsai S.-J. |
關鍵字: | active component;garlic;health foods | 公開日期: | 1994 | 卷: | 19 | 期: | 4 | 起(迄)頁: | 395-406 | 來源出版物: | Journal of the Chinese Nutrition Society | 摘要: | 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%). |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/413605 | ISSN: | 10116958 |
顯示於: | 食品科技研究所 |
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