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Supercritical fluid chromatography of garlic (Allium sativum) extracts with mass spectrometric identification of
E M Calvey1, J A Roach, E Block
1Center for Food Safety and Applied Nutrition, Food and Drug Administration, Washington, DC 20204.
Journal of Chromatographic Science
|March 1, 1994
Abstract:
Supercritical fluid chromatography-mass spectrometry has been used successfully to identify allicin (2-propene-1-sulfinothioic acid S-2-propenyl ester), the predominant thiosulfinate in freshly cut garlic (Allium sativum). A low oven temperature (50 degrees C) and low restrictor tip temperature (115 degrees C) were needed in order to obtain a chemical ionization (CI) mass spectrum of allicin with the protonated molecular ion, m/z 163, as the major ion. The effects of tip temperature on the CI mass spectrum of allicin are presented.