High-performance ion-pair chromatography method for simultaneous analysis of alliin, deoxyalliin, allicin and dipeptide precursors in garlic products using multiple mass spectrometry and UV detection

Journal of Chromatography A

Volumn 991, Issue 1, 2003, Pages 69-75

  Arnault, I ^a   Christides J P ^a   Mandon, N ^a   Haffner, T ^b   Kahane, R ^c,d   Auger, J ^a  

^a UNIVERSITÉ DE TOURS   (France)

^b Lichtwer Pharma AG   (Germany)

^c Lab of Physiol/In Vitro Culture ^*  (France)

^d CIRAD   (France)

Author keywords

Allicin; Alliin; Deoxyalliin; Food analysis; Garlic; Ion pairing reagents; Organosulfur compounds; Peptides

Indexed keywords

BIOSYNTHESIS; FOOD PRODUCTS; IONS; MASS SPECTROMETERS; PH EFFECTS; ULTRAVIOLET DETECTORS;

ION-PAIR CHROMATOGRAPHY;

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

4 GLUTAMYLPHENYLALANINE; ALLICIN; ALLIIN; GAMMA GLUTAMYL(1 PROPHENYL)CYSTEINE; GAMMA GLUTAMYLALLYLCYSTEINE; GARLIC EXTRACT; REAGENT; UNCLASSIFIED DRUG;

ACIDITY; ARTICLE; BIOSYNTHESIS; ELUTION; FOOD ANALYSIS; GARLIC; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ION PAIR CHROMATOGRAPHY; MASS SPECTROMETRY; PRIORITY JOURNAL; QUALITATIVE ANALYSIS; RADIATION DETECTION; SEPARATION TECHNIQUE; STANDARD; ULTRAVIOLET RADIATION;

ALLIUM SATIVUM;

EID: 0037470692     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0021-9673(03)00214-0     Document Type: Article

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