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《Shandong Agricultural Sciences》 2011-10
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Determination of Alliin in Garlic Products by HPLC/DAD

WU Yu-jian,WANG Jun,HU Mei,ZHANG Ting-wen(Shandong Institute of Product Quality Supervision & Inspection,Jinan 250100,China)  
A method for detecting alliin in garlic products by HPLC/DAD was described.The alliin was extracted by methanol-water mixture and purified by Waters Oasis HLB SPE column.After separated with a C18 column,it was detected on a Photodiode Array Detector.The alliin was qualitatively analyzed by retention time and derivative spectrum,quantitatively determined by the peak area at 215 nm.The linear range of this method was 5.0~500.0 μg/ml and the recovery of standard addition was 89.0%~105.4%.
【Fund】: 山东省质量技术监督局科技计划项目(KJ2004-ZJ01):大蒜中蒜氨酸的检测技术研究
【CateGory Index】: TS255.7;O657.72
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【Citations】
Chinese Journal Full-text Database 3 Hits
1 Huang Xuesong Wen Lier Yan Rian(Department of Food Science and Engineering, Jinan University, Guangzhou, 510632, China);Determination of Alliin from Fresh Garlic by Reversed-phase High-performance Liquid Chromatography[J];Food and Fermentation Industries;2005-05
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【Co-citations】
Chinese Journal Full-text Database 10 Hits
1 GUAN Ming1,2,WENG Zhuo-bin2,XIONG Min-bo2,CHEN Jian1*1.Xinjiang Medical University,Urumqi 830053,Chinaa2.College of Chemistry and Chemical Engineering,Xinjiang Normal University,Urumqi 830054,China;Determination of Trace Elements in Garlic from Xinjiang Different Groups by AAS[J];Spectroscopy and Spectral Analysis;2011-03
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