The use of the 'Cryogenic' GC/MS and on-column injection for study of organosulfur compounds of the Allium sativum

Saleh Abu-Lafi; Jan W. Dembicki; Paulina Goldshlag; Lumír O. Hanuš; Valery M. Dembitsky

doi:10.1016/j.jfca.2003.09.002

The use of the 'Cryogenic' GC/MS and on-column injection for study of organosulfur compounds of the Allium sativum

Saleh Abu-Lafi, Jan W. Dembicki, Paulina Goldshlag, Lumír O. Hanuš, Valery M. Dembitsky^*

^*Corresponding author for this work

School of Pharmacy

Research output: Contribution to journal › Article › peer-review

44 Scopus citations

Abstract

Low temperature extraction of the fresh garlic Allium sativum followed by analysis using 'cryogenic' GC-MS and HPLC revealed that only three major sulfur compounds are present: 2-vinyl-4H-1,3-dithiin, 3-vinyl-4H-1,2-dithiin, and di-2-propenyl trisulfide. The first two compounds were also obtained by the use of 'cryogenic' GC-MS and on-column injection. Boiling the distilled extract of fresh garlic in water promotes the formation of many organosulfur compounds from both dithiins.

Original language	English
Pages (from-to)	235-245
Number of pages	11
Journal	Journal of Food Composition and Analysis
Volume	17
Issue number	2
DOIs	https://doi.org/10.1016/j.jfca.2003.09.002
State	Published - Apr 2004

Keywords

'Cryogenic' GC-MS
Allium sativum
Biochemical method
Garlic
HPLC
Sulfur compounds

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10.1016/j.jfca.2003.09.002

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title = "The use of the 'Cryogenic' GC/MS and on-column injection for study of organosulfur compounds of the Allium sativum",

abstract = "Low temperature extraction of the fresh garlic Allium sativum followed by analysis using 'cryogenic' GC-MS and HPLC revealed that only three major sulfur compounds are present: 2-vinyl-4H-1,3-dithiin, 3-vinyl-4H-1,2-dithiin, and di-2-propenyl trisulfide. The first two compounds were also obtained by the use of 'cryogenic' GC-MS and on-column injection. Boiling the distilled extract of fresh garlic in water promotes the formation of many organosulfur compounds from both dithiins.",

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author = "Saleh Abu-Lafi and Dembicki, {Jan W.} and Paulina Goldshlag and Hanu{\v s}, {Lum{\'i}r O.} and Dembitsky, {Valery M.}",

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AU - Hanuš, Lumír O.

AU - Dembitsky, Valery M.

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AB - Low temperature extraction of the fresh garlic Allium sativum followed by analysis using 'cryogenic' GC-MS and HPLC revealed that only three major sulfur compounds are present: 2-vinyl-4H-1,3-dithiin, 3-vinyl-4H-1,2-dithiin, and di-2-propenyl trisulfide. The first two compounds were also obtained by the use of 'cryogenic' GC-MS and on-column injection. Boiling the distilled extract of fresh garlic in water promotes the formation of many organosulfur compounds from both dithiins.

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KW - Biochemical method

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The use of the 'Cryogenic' GC/MS and on-column injection for study of organosulfur compounds of the Allium sativum

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Keywords

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