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首页> 外文期刊>Food Science and Biotechnology >Validation of HPLC method for determination of E- and Z-Ajoene in oil-macerated garlic juice
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Validation of HPLC method for determination of E- and Z-Ajoene in oil-macerated garlic juice

机译：HPLC法测定油浸大蒜汁中E和Z-阿霍烯的有效性

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摘要

HPLC method for determination of ajoene isomers in garlic oil products was optimized and validated. E- and Z-Ajoene were extracted with ethyl acetate and followed by the sensitive and selective determination of 2 isomers in a single run using normal phase HPLC equipped with silica gel column. The mobile phase was n-hexane and 2-propanol (85/15, v/v) with an isocratic condition as a flow rate of 1.0 mL/min and 240 nm of HPLC UV detector. All calibration curves of E- and Z-ajoene in oil-macerated garlic showed good linearity (r=0.998). Overall, intra- and inter-day were in the range of 0.12–2.30 and 2.84–5.26%, respectively. Recovery was in range of 87.17–98.53% for E-ajoene and 85.16–99.23% for Z-ajoene. The validated method was applied to determine contents of ajoene in macerate garlic juices prepared with various vegetable oil. There were no any matrix effects in all chromatograms. The proposed method may be useful for quality control and evaluation of garlic oil products.
机译：优化并验证了HPLC法测定大蒜油产品中阿霍烯异构体的方法。用乙酸乙酯萃取E-和Z-阿霍烯，然后使用配有硅胶柱的正相HPLC在一次运行中灵敏和选择性地测定2种异构体。流动相为正己烷条件下的正己烷和2-丙醇（85/15，v / v），流速为1.0 mL / min，HPLC UV检测器为240 nm。油浸大蒜中所有E-和Z-阿霍烯的校准曲线均显示出良好的线性（r = 0.998）。总体而言，日内和日间分别在0.12–2.30和2.84–5.26％之间。 E-阿霍烯的回收率在87.17-98.53％之间，Z-阿霍烯的回收率在85.16-99.23％之间。验证的方法用于测定用各种植物油制得的浸软的大蒜汁中阿霍烯的含量。在所有色谱图中均没有任何基质效应。所提出的方法可能对大蒜油产品的质量控制和评估有用。

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