Evaluation location: California, United States
Quantification of alliin and allicin was performed on an HPLC system that consisted of an HP 1050 pump (Hewlett-Packard, Palo Alto, CA), Shimadzu SIL-9A auto injector (Shimadzu, Kyoto, Japan), Discovery? C18 column (5?m, 25cm x 4.6mm, Supelco, Bellafonte, PA), HP 1050 UV detector and HP 3394 integrator. Sample preparation for analysis of alliin and allicin followed the methods of Iberl et al. (24). Alliin was extracted from 1g garlic powder in 30ml of 50% MeOH (with 0.1% formic acid) by shaking vigorously (250rpm) for 30min at room temperature.
For more information on experimental design and methods (.doc file).
Excel spread sheet with the Alliin, Thiosulfinate and Dry weight data.