Supercritical fluid chromatography of garlic (Allium sativum) extracts with mass spectrometric identification of allicin.


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… (More)


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