Hi, I'm fairly new to HPLC analysis and need to develop a method to analyse Deoxyalliin, does any body know of any published papers relating to this or has a method they are prepared to share with me

Dr David M Williams

Is this an onion or other allium compound?

To Annonymous
These are from garlic. A member of the onion family. Alliin reacts with the enzyeme to form Allicin and produces the garlic smell and useful properties.

Try this:
Block, E. (1992), The organosulfur chemistry of the genus Allium - Implications for the organic chemistry of sulfur. Angew. Chem. [Int. Ed. Engl.], vol 31, pp 1135-78.

The little I understand about these compounds is that they are quite readily oxidizable. Be careful then (light, air,...).

Good luck

and this one also:
Block, E. et al. (1992), HPLC analysis of thiosulfinates from onion, garlic,.... J. Agric. Food Chem., vol 40, pp2418-30.

Good reading.

Thanks for the help.

David Williams

Hi all.
I am a graduate student: my research is trying to develop treatments for protozoan parasites on fish(ich). I have decided to try garlic and other products for that. Now one of the things I wanted is to quantify llicin content in the garlic I am using. I have done HPLC using a certain procedure that doesnt seem to give me good results. Absorbance ratios are below the range the procedure calls for of 1.4-1.5. Consequently, the concentration I am getting is too low than what is expected. Could any one have a good procedure that has a proven success in such an analysis? Your response will be appreciated as it will help put my disintergrated head apart!