Influence of pH, concentration and light on stability of allicin in garlic (Allium sativum L.) aqueous extract as measured by UPLC

doi:10.1002/jsfa.6884

	Influence of pH, concentration and light on stability of allicin in garlic (Allium sativum L.) aqueous extract as measured by UPLC
	Wang, Haiping; Li, Xixiang; Liu, Xinyan; Shen, Di; Qiu, Yang; Zhang, Xiaohui; Song, Jiangping
刊名	JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
	2015
卷号	95 期号:9 页码:1838-1844
关键词	garlic allicin ultra-performance liquid chromatography stability
ISSN号	0022-5142
DOI	10.1002/jsfa.6884
通讯作者	Wang, Haiping
英文摘要	BACKGROUNDGarlic is one of the most important bulb vegetables and is mainly used as a spice or flavoring agent for foods. It is also cultivated for its medicinal properties, attributable to sulfur compounds, of which allicin is the most important. However, the stability of allicin in garlic extract is not well understood. In this study, using UPLC, the stability of allicin extracted in water from garlic was evaluated in phosphate buffer at different temperatures under light and dark conditions.RESULTSAt room temperature, allicin in aqueous extract was most stable at pH 5-6 but degraded quickly at lower or higher pH. It began to degrade within 0.5h and was not detectable after 2h when the pH was higher than 11 or lower than 1.5. It degraded quickly when the temperature was higher than 40 degrees C and especially higher than 70 degrees C. At room temperature, allicin in water could be stored for 5 days without obvious degradation. Higher concentrations of allicin in solution were somewhat more stable than low concentrations.CONCLUSIONAllicin extract was sensitive to pH and temperature of storage but not to light. Higher-concentration allicin solution was more stable. (c) 2014 Society of Chemical Industry
学科主题	Agriculture, Multidisciplinary ; Chemistry, Applied ; Food Science & Technology
语种	英语
出版者	WILEY-BLACKWELL
WOS记录号	WOS:000355630400009
内容类型	期刊论文
源URL	[http://111.203.20.206/handle/2HMLN22E/100893]
专题	蔬菜花卉研究所_种质资源研究室
作者单位	Chinese Acad Agr Sci, Inst Vegetables & Flowers, Beijing 100081, Peoples R China
推荐引用方式 GB/T 7714	Wang, Haiping,Li, Xixiang,Liu, Xinyan,et al. Influence of pH, concentration and light on stability of allicin in garlic (Allium sativum L.) aqueous extract as measured by UPLC[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2015,95(9):1838-1844.
APA	Wang, Haiping.,Li, Xixiang.,Liu, Xinyan.,Shen, Di.,Qiu, Yang.,...&Song, Jiangping.(2015).Influence of pH, concentration and light on stability of allicin in garlic (Allium sativum L.) aqueous extract as measured by UPLC.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,95(9),1838-1844.
MLA	Wang, Haiping,et al."Influence of pH, concentration and light on stability of allicin in garlic (Allium sativum L.) aqueous extract as measured by UPLC".JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 95.9(2015):1838-1844.