Allium Chemistry: Supercritical Fluid Extraction and LC-APCI-MS of Thiosulfinates and Related Compounds from Homogenates of Garlic, Onion, and Ramp. Identification in Garlic and Ramp and Synthe

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• 作者：Elizabeth M. Calvey ; Jean E. Matusik ; Kevin D. White ; Russell DeOrazio ; Deyou Sha ; and Eric Block
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：1997
• 出版时间：November 1997
• 年：1997
• 卷：45
• 期：11
• 页码：4406 - 4413
• 全文大小：182K
• 年卷期：v.45,no.11(November 1997)
• ISSN：1520-5118

文摘

Supercritical fluid (SF) extracts of homogenized garlic (Alliumsativum L.), ramp (A. tricoccumAit.),and onion (A. cepa) were characterized withliquid chromatography (LC) and atmospheric pressurechemical ionization mass spectrometric identification. The majorthiosulfinates from garlic andramp were readily characterized by this technique. Smallquantities of ajoene, a potent antithrombotic agent, were also found in SF extracts of garlic homogenates.The profiles of onion juice extractsrevealed the usual thiosulfinates, zwiebelanes, and bissulfine reportedin prior studies, as well ascepaenes previously identified in extracts of onion juice throughextensive isolation steps andspectroscopic methods. The presence of trace quantities of allylcompounds in onion juice and propylcompounds in garlic and ramp homogenates has been verified by LC-massspectrometry (MS).The presence of these compounds was not readily evident inprevious analyses using gaschromatography-MS with cold-on-column injection and reversed-phase ornormal phase LC withUV detection.Keywords: Supercritical fluid extraction; liquid chromatography; massspectrometry; LC-MS;onion, Allium cepa; garlic, Allium sativum L.;ramp, Allium tricoccum Ait.; thiosulfinates