摘要：Determination method of alliin in garlic and commercial garlic products was developed by gas chromatography (GC) with a flame photometric detector (FPD). Alliin was extracted by hot water from garlic and commercial garlic products, and the crude extract was purified by using Sep-pak C18 cartridge, followed by Amberlite CG-120 ion exchange column. The eluted alliin was evaporated to dryness, and the residue reacted with trifluoroacetic anhydride (TFAA) to give a volatile compound suitable for GC analysis. An 2% Advance DS+0.5% H3PO4 column was employed for GC under the conditions of 130°C as oven temperature, 180°C as injection port temperature, and 30 ml/min as carrier gas flow rate. Calibration curve plotted on logarithmic graph gave a good linearity in the range of 2 to 20μg/ml for alliin. The detection limit of alliin was 5 ng. The average recoveries of alliin added to commercial garlic products at the level of 10 mg/g were obtained from 83.1 to 98.3%.
