Validated HPLC method and temperature stabilities for oil-soluble organosulfur compounds in garlic macerated oil.

@article{Yoo2014ValidatedHM,
  title={Validated HPLC method and temperature stabilities for oil-soluble organosulfur compounds in garlic macerated oil.},
  author={Miyoung Yoo and Sunyoung Kim and Sang Hee Lee and Dongbin Shin},
  journal={Journal of chromatographic science},
  year={2014},
  volume={52 10},
  pages={1165-72}
}
To enhance the utilization of garlic macerated oil as functional foods, oil-soluble organosulfur compounds were investigated using normal-phase high-performance liquid chromatography method. For analysis of compounds, it was simply extracted with 98% n-hexane in 2-propanol followed by sensitive and selective determination of all compounds. These method exhibited excellent linearity for oil-soluble organosulfur compounds with good coefficient (r > 0.999). Average recoveries were in the range of… CONTINUE READING