Purification of S-Alk(en)yl Alka/Enethiosulfinates of Garlic (Allium sativum L.) by Using Recycling Preparative HPLC

S-Alk(en)yl alka/enethiosulfinates formed in crushed garlic were purified by using recycling preparative HPLC. Allyl 2-propenethiosulfinate and methyl methanethiosulfinate were effective separated because no other thiosulfinates were coeluted with them. Allyl methanethiosulfinate and methyl 2-propen...

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Bibliographic Details
Published in:Food science and biotechnology 2011, Vol.20 (4), p.1167-1170
Main Authors: Lee, Jun-Yeop, Kyung, Kyu-Hang
Format: Article
Language:Korean
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Summary:S-Alk(en)yl alka/enethiosulfinates formed in crushed garlic were purified by using recycling preparative HPLC. Allyl 2-propenethiosulfinate and methyl methanethiosulfinate were effective separated because no other thiosulfinates were coeluted with them. Allyl methanethiosulfinate and methyl 2-propenethiosulfinate, trans-1-propenyl methanethiosulfinate and methyl trans-1-propenethiosulfinate, (cis)-and (trans)-1-propenyl 2-propenethiosulfinate were eluted as 1 peak, respectively, and further separated by using additional kinds of column. Since the quantity of trans-1-propenyl trans-1-propenethiosulfinate (PPTHS) was small in garlic, PPTHS was isolated from a mixture of blanched onion homogenate and garlic alliinase and purified. Purified thiosulfinates can be employed for the study of antimicrobial activity, flavor, and greening of garlic.
ISSN:1226-7708
2092-6456