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本文采用HPLC法,利用UV-消光系数测定市售大蒜制品中的二烯硫代亚磺酸酯(蒜辣素)和其降解物的含量。对硫代二烯,甲代烯丙基的亚磺酸酯,二甲基单-、双-、三-四-、五-、和六-硫化物,乙烯二噻烯(Vinyldithiins)以及(E)-和(Z)-大蒜烯(a-joene)都作了定量分析。检测发现只有大蒜鳞茎和大蒜粉制品才释放硫代亚磺酸酯。只有浸泡在植物油的大蒜制品中才含有乙烯二噻烯和大蒜烯。用蒸汽蒸馏的大蒜油制品中不含二烯、甲代烯丙基和二甲基硫化物类成分。经典的蒸汽蒸馏的大蒜油制品中总硫代亚磺酸酯含量与新鲜的大蒜鳞茎匀浆释放的总硫代亚磺酸
In this paper, by HPLC method, the UV-extinction coefficient of the commercially available garlic products dithiosulfinates (allicin) and its degradation content. Thiadienes, methallyl sulfinates, dimethyl mono-, di-, tri-tetra-, penta- and hexa- sulfides, Vinyldithiins and (E ) - and (Z) -alline (a-joene) were all quantitatively analyzed. The test found that only garlic bulbs and garlic powder products release thiosulfinates. Only the garlic oil soaked in vegetable oil contains ethylene dithiine and garlic alkene. Garlic oil products distilled by steam do not contain diene, methallyl and dimethyl sulphide components. The total content of total thiosulfinates in the garlic oil products of the classic steam distillation is similar to that of the total thiosulfites released from the fresh garlic bulb homogenates