Finger Print Of Amino Acids And Ingredient Analysis Of Garlic

Objective: Garlic (Allium sativum L) belongs to genus Allium , which can be used as food and medicine . In recent years, many studies have found that garlic possess a vast variety of pharmacological effects such as antimicrobial, anti-inflammatory, antithrombotic and anticancer. More recently it has been proved that the active principle of garlic is sulphur-containing amino acids. In the presence of alliinase, allicin(allyl-2-propenethiosylfinate) and ajoene are formed from the precursor alliin (S-(+)– allyl–L–cysteine sulf oxide ). Odorless and stable, alliin is the most abundant sulfur compound in whole, unbruised Garlic. To control the quality of garlic which will be pharmaceutical product and provide data for production.To set up a method for finger print of amino acids of garlic accoding to design of our gourp.Meanwhile, To monitor alliin and water in storage of garlic. Determination the content of Alliin which as the uppermost activity composition and origination of flavor substance in garlic can provides credible gist for medium-size examination for the future, HPLC and UV are contrasted.Methods: First, To set up a method for finger print of amino acids of garlic by according to"Specification about finger print of injection of traditional Chinese medicines (Tentative standard)"and technical parameter based on"Similarity Evaluation system for Chromatographic Fingerprint of traditional Chinese medicine (Version 2004A)".Second, Many agents impact quality of garlic. Determination the content of Alliin by HPLC at fixing other agents(temperature and humidity) and investigation time. Analysis methods of Alliin and Alliinase are established in this text.Third, HPLC method and UV method are introduced in determination of Alliin and Alliinase, and are contrasted. Results: The RSD of precision and reproducibility didn't reach 3%. In the finger print of garlic, chromagraphic peak owned by all of garlic samples was six. Analyzed fingerprints of 10 batches of samples based on"Similarity Evaluation system for Chromatographic Fingerprint of traditional Chinese medicine (Version 2004A)"and the similarity of samples was all above 0.900. The content of Alliin is degrade and the water is decrease at fixing other agents.By contrasting HPLC method and UV method,The content of Alliin is equivalency.The result of activity of Alliinase is higher by UVmethod than HPLC method.Conclusion: A method for finger print of amino acids of garlic have be established in this text , The method proved to be simple, nicely, rapid and suitable; To control the quality of garlic which will be pharmaceutical product and provide data for production analysising the composition of garlic.