Determination of high-performance liquid chromatography internal standard method in various parts of Xinjiang Fresh garlic alliin content of.docVIP

 PAGE \* MERGEFORMAT 10 Determination of high-performance liquid chromatography internal standard method in various parts of Xinjiang Fresh garlic alliin content of Author: Tang Hui, Chen Jian, Lu-Shi, Jing-Juan, Abbott [Abstract] Objective To investigate the various parts of Xinjiang acid content of fresh garlic in the garlic, evaluating the quality of fresh garlic to determine the source of medicinal garlic. Methods for regional multi-point sampling, to enzyme inactivation by microwave method and using high-performance liquid chromatography internal standard method for fresh determination of alliin in garlic. The results of various parts of Xinjiang alliin content of garlic in the range from 0.657% ~ 2.474%. Conclusion of Xinjiang garlic alliin content is relatively high, quite different. [Keywords:] Xinjiang Fresh garlic alliin Abstract: ObjectiveTo investigate the alliin content from fresh garlic in Xinjiang and to evaluate the quality of fresh garlic so as to estimate the source of garlic for pharmaceutical application. MethodsTo collect samples from various spots in different areas. After an disposal of microwave for allinase deactivation , alliin in fresh garlic was determined by HPLC with internal standard substance. ResultsThe content range of alliin was 0.657% ~ 2.474%. ConclusionThe contents of alliin in garlic of Xinjiang are universally high, but the differences are relatively remarkable. Keywords:: HPLC with internal standard; Alliin Liliaceae Allium Garlic Allium Sativum Linn as a perennial herb. Garlic as a medicinal plant, in addition to anti-bacterial, anti-inflammatory things, especially for several forms of cancer and cardiovascular disorders has a special role in the prevention and treatment [1]. Chinese Code by (Tang) ‘Newly Revised Materia Medica’, (yuan) ‘Food Materia Medica’, (out) ‘Compendium of Materia Medica’ and other records, garlic, formerly known as ‘-called’ and ‘Hu garlic’, the Han dynasty, Zhang Qian introduced by the ma