Abstract
A procedure for determining allicin in garlic - Allium sativum L. (Liliaceae) - and preparations by static headspace gaschromatography is described. After enzymatic release, the allicin is quantitatively reduced by Cleland's reagent (1,4-dimercapto-2,3-butanediol) without prior isolation. The allylmercaptan formed is sampled from the headspace above the aqueous dispersion and injected into the gas chromatograph. Quantitation is achieved either by addition of a suitable internal standard, e.g. 1-pentylmercaptan, or by using a homogenized garlic powder as external standard. The allicin content of the latter is determined and controlled thereafter once a year by means of synthetic allicin as external standard. The method presented is simple, fast, and reliable.
