کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6405731 | 1330923 | 2012 | 4 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: A comparative study of the different analytical methods for analysis of S-allyl cysteine in black garlic by HPLC A comparative study of the different analytical methods for analysis of S-allyl cysteine in black garlic by HPLC](/preview/png/6405731.png)
A sensitive and reproducible analytical method to measure S-allyl cysteine (SAC) in black garlic was developed using the HPLC-FLD (fluorescence detection) with prior derivatization with AccQ-Fluor Reagent. The results were then compared with those from obtained using the HPLD-UVD (ultraviolet detection) that has been conventionally used for measuring SAC in raw garlic. The SAC content in raw garlic measured by the HPLC-FLD and the HPLD-UVD were 21.52 and 22.73 μg/g, respectively. And these results were satisfactory with %CV (coefficient of variation) less than 2%. However, the application of the HPLC-UVD for the determination of SAC in black garlic was limited due to the high %CV that arose from the unstable baseline. However, the HPLC-FLD could be applied to the measurement of SAC in black garlic with satisfactory %CV. The HPLC-FLD method was validated by determining the linearity, limit of detection, limit of quantification, accuracy and precision. This method showed excellent linearity with a coefficient of determination (R2) greater than 0.998. The limits of detection (LOD) and the limit of quantification (LOQ) were 6.28 and 19.02 μg/mL, respectively. The accuracy ranged from 98.51 to 102.08%, and the precision of the method was found to be less than 2%.
⺠The HPLC-FLD and the HPLC-UVD for determining SAC in black garlic were compared. ⺠Application of the HPLC-UVD was limited due to the high %CV and unstable baseline. ⺠The HPLC-FLD is suitable for quantification of SAC in black garlic.
Journal: LWT - Food Science and Technology - Volume 46, Issue 2, May 2012, Pages 532-535