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Supercritical fluid chromatography of garlic (Allium sativum) extracts with mass spectrometric identification of allicin.
J Chromatogr Sci. 1994 Mar; 32(3):93-6.JC

Abstract

Supercritical fluid chromatography-mass spectrometry has been used successfully to identify allicin (2-propene-1-sulfinothioic acid S-2-propenyl ester), the predominant thiosulfinate in freshly cut garlic (Allium sativum). A low oven temperature (50 degrees C) and low restrictor tip temperature (115 degrees C) were needed in order to obtain a chemical ionization (CI) mass spectrum of allicin with the protonated molecular ion, m/z 163, as the major ion. The effects of tip temperature on the CI mass spectrum of allicin are presented.

Authors+Show Affiliations

Center for Food Safety and Applied Nutrition, Food and Drug Administration, Washington, DC 20204.No affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

8200919

Citation

Calvey, E M., et al. "Supercritical Fluid Chromatography of Garlic (Allium Sativum) Extracts With Mass Spectrometric Identification of Allicin." Journal of Chromatographic Science, vol. 32, no. 3, 1994, pp. 93-6.
Calvey EM, Roach JA, Block E. Supercritical fluid chromatography of garlic (Allium sativum) extracts with mass spectrometric identification of allicin. J Chromatogr Sci. 1994;32(3):93-6.
Calvey, E. M., Roach, J. A., & Block, E. (1994). Supercritical fluid chromatography of garlic (Allium sativum) extracts with mass spectrometric identification of allicin. Journal of Chromatographic Science, 32(3), 93-6.
Calvey EM, Roach JA, Block E. Supercritical Fluid Chromatography of Garlic (Allium Sativum) Extracts With Mass Spectrometric Identification of Allicin. J Chromatogr Sci. 1994;32(3):93-6. PubMed PMID: 8200919.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Supercritical fluid chromatography of garlic (Allium sativum) extracts with mass spectrometric identification of allicin. AU - Calvey,E M, AU - Roach,J A, AU - Block,E, PY - 1994/3/1/pubmed PY - 1994/3/1/medline PY - 1994/3/1/entrez SP - 93 EP - 6 JF - Journal of chromatographic science JO - J Chromatogr Sci VL - 32 IS - 3 N2 - Supercritical fluid chromatography-mass spectrometry has been used successfully to identify allicin (2-propene-1-sulfinothioic acid S-2-propenyl ester), the predominant thiosulfinate in freshly cut garlic (Allium sativum). A low oven temperature (50 degrees C) and low restrictor tip temperature (115 degrees C) were needed in order to obtain a chemical ionization (CI) mass spectrum of allicin with the protonated molecular ion, m/z 163, as the major ion. The effects of tip temperature on the CI mass spectrum of allicin are presented. SN - 0021-9665 UR - https://www.unboundmedicine.com/medline/citation/8200919/Supercritical_fluid_chromatography_of_garlic__Allium_sativum__extracts_with_mass_spectrometric_identification_of_allicin_ L2 - https://academic.oup.com/chromsci/article-lookup/doi/10.1093/chromsci/32.3.93 DB - PRIME DP - Unbound Medicine ER -