T/XJAQ 0003-2024 Determination of Alliin in Garlic and Its Products by High-Performance Liquid Chromatography (HPLC)

Scope

Main technical content: The main chemical components of garlic include sulfur-containing organic compounds and saponins. The characteristic sulfur-containing compounds are allicin (S-allyl-L-cysteine sulfoxide, C6H11NO3S) and garlicin, which is produced by the catalytic cleavage of allicin by garlicase to form garlicin (diallyl sulfide, C6H10OS2). Allicin and garlicin are internationally recognized active substances of garlic. Garlicin is unstable and further decomposes into various lipid-soluble compounds. Garlicin (diallyl trisulfide, C6H10S3) is one of the degradation products of garlicin. Therefore, as a precursor of garlicin, the content of allicin in garlic can to some extent reflect the activity of garlic and its products. Garlic and its products have relevant standards in industries such as pharmaceuticals, health foods, cosmetics, and feed additives, but the detection methods of their quality control indicators vary. In this standard, the detection method of allicin in garlic and its products is established. Taking the national standard sample with independent intellectual property rights (allicin GSB 11-3079) as a reference, a high-performance liquid chromatography method for the determination of allicin in garlic and its products is established, which is simple, easy to operate, and highly feasible. The release and implementation of this group standard provides effective support for the quality control of related products. At the same time, it can ensure fair competition in the market and protect the rights and interests of consumers and people's health, promote the updating of current garlic-related standards in line with international standards, promote industrial upgrading and technological innovation, and serve the big health industry.

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