为了分析大蒜(Allium sativum)中的含硫成分,报道了一种改良的薄层层析方法及显色方法。 硅胶60FZ54薄层层析板(10cm×20cm),展开7cm。对含硫氨基酸。如硫丙烯基半胱氨酸硫氧化物、硫甲基半胱氨酸硫氧化物,以及氨基酸的衍生物,采用正丁醇:水:冰醋酸:甲酸(28:8:9:2容积比)做展开剂。显色剂由茚三酮(60mg)和硝酸钴 In order to analyze the sulfur content in garlic (Allium sativum), an improved thin layer chromatography method and a color development method were reported. A silica gel 60FZ54 thin layer chromatography plate (10 cm x 20 cm) was developed to 7 cm. For sulfur-containing amino acids. Such as thiopropyl cysteine ​​sulfur oxides, sulfur methyl cysteine ​​sulfur oxides, and amino acid derivatives, using n-butanol: water: glacial acetic acid: formic acid (volume ratio of 28:8:9:2) ) Do development agent. Color developer from ninhydrin (60mg) and cobalt nitrate