2007•Food Science and Technology InternationalRequires access

Determination of the content of allicin in the fresh garlic by UV with 4-mercaptopyridine

Lina Cui

Abstract

Objective:To set up a simple 4-mercaptopyridine-UV method for the determination of the content of allicin in the fresh garlic in semi-works production.Methods:The sample of garlic extraction immersed into alcohol,then sonicated and described a spectrophotometric assay by 4MP-UV.Result:The fresh garlic respectively concluded 0.3471%.Relative Standard Deviation(RSD)of 3.89%,is less than 5%.Conclusion:the method is easy,sensitive,fast and non-expensive.

About this research paper

What this paper is about

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Key concepts: Allicin, Relative standard deviation, Chemistry, Sonication, Chromatography, Extraction (chemistry), Content determination, Food science