The use of the 'cryogenic' GC/MS and on-column injection for study of organosulfur compounds of the Allium sativum
2004
Abu-Lafi, S. | Dembicki, J.W. | Goldshlag, P. | Hanus, L.O. | Dembitsky, V.M.
Low temperature extraction of the fresh garlic Allium sativum followed by analysis using 'cryogenic' GC-MS and HPLC revealed that only three major sulfur compounds are present: 2-vinyl-4H-1,3-dithiin, 3-vinyl-4H-1,2-dithiin, and di-2-propenyl trisulfide. The first two compounds were also obtained by the use of 'cryogenic' GC-MS and on-column injection. Boiling the distilled extract of fresh garlic in water promotes the formation of many organosulfur compounds from both dithiins.
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书目信息
其它主题
Organic sulfur compounds; Food processing (general) - horticultural crop products; Food composition and quality - horticultural crop products; Biochemical method
语言
英语
类型
Journal Article; Text
2024-02-28
MODS