Chemical composition and classification of culinary and pharmaceutical garlic-based products
1997
Velisek, J. | Kubec, R. | Davidek, J.
Garlic Samples (n=34) used as a spice and/or health preparations were analysed for their content of the major amino acid found in garlic, i.e. alliin and its five major decomposition products: 2-vinyl-[4H]-1,3-dithiin; 3-vinyl-[4H]-1,2-dithiin; dially disulphide; allylmethyl disulphide and dially trisulphide, using two high-performance liquid chromatographic methods. The obtained data were subjected to principal components analysis (PCA) which distinguished these samples into different individual categories according to the similary of their chemical composition. The four distinguished groups were: fresh garlic bulbs, dry garlic products (powders, granulates and tablets), macerates in vegetable oils (salted garlic pastes, soups and bouillon cubes, which had a very similar chemical composition) and garlic essential oils.
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Эту запись предоставил ZB MED Nutrition. Environment. Agriculture