• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.3
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• pp.472-480
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• 1994

Allicin was synthesized for the purpose of identification an dquantitation of a pharmaceutical dosage form in soft capsules. The identified transformed products fro allicin were dially disulfide , 3-vinyl-[4H]-1, 2-dithiin and 2-vinyl-[4H]-1, 3-dithiin in gas chromatrographic conditions and dially disulfide and ajoene in HPLC. Allicin is thermally unstable , it may be completely decomposed to vinyl dithiin isomers in GC conditions. For that reason, allicin was not found directly in the pharmaceutical dosage forms. In HPLC conditions, mobile phase was methanol /water containing 0.1% formic acid(65/35) and column was $\mu$-Bondapak C18. Detection wa-velength was 254nm. The retention time of allicin was 6.98min. The calibration ranger for allicin was 10 $\mu\textrm{g}$/ml to 200$\mu\textrm{g}$/ml and correlation coefficient(r) was 0.987.

• Korean Journal of Food Science and Technology
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• v.5 no.1
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• pp.55-64
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• 1973

Garlic and traditional fovarite foodstuffs of plant origin have been analyed for selenium and sulfur containing amino acid content selenium compound were assayed using a $^{77m}Se$ neutron activation analysis, cystine and methionine determination by paper and thin-layer chromatography. The results obtained indicate that the content of selenium and sulfur containing amino acid are highest in garlic. The results also show that the selenium is a more abundant in particular speies such as garlics produced in Tan Yang and Wei Sung. The effect of Korean garlic and favorite typically found in the Korean diet has also been studied. Some vegetables known to contain a relatively high level of sulfur and selenium (garlic and onion) do loss significent quantities of selenium as a result of cooking.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.661-665
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• 2012

Garlic (Allium sativum L.) is one of the oldest cultivated plants and has been used throughout the world as a food supplement and a folk medicine for thousands of years. Raw garlic has been processed into a variety of commercial garlic products for consumer convenience. The latest new processing technology, 'spontaneous short-term fermentation', has been developed to process raw garlic into black garlic. The physiologically active effects of garlic have been attributed to its organosulfur compounds. In this study, the proximate compositions and the total amino acid content of raw Namhae garlic and black garlic were determined. The two major organosulfur compounds of garlic, $S$-allyl-L-cysteine (SAC), and diallyl-disulfide (DADS), were also analyzed using RP-HPLC. The proximate compositions were not different between raw and black garlic. The amount of 13 amino acids was greater in black garlic than in raw garlic among a total of 17 amino acids considered. The black garlic had 2-fold higher levels of SAC and 30-fold higher levels of DADS than the raw garlic. Therefore, it is suggested that consuming black garlic produced by spontaneous short-term fermentation is more effective than consuming raw garlic, in order for consumers to take more physiologically active organosulfur compounds (SAC and DADS), which are the compounds that are good for consumer health.