【摘要】 目的:建立准确、方便的 HPLC 法测定鲜蒜中蒜氨酸。方法:采用微波灭酶,以利巴韦林为内标物,HPLC 紫外检测,测定鲜蒜中蒜氨酸含量。与美国药典蒜氨酸衍生化 HPLC 测定进行比较。结果:同一鲜蒜样品测定蒜氨酸含量,以微波法灭酶大蒜的含量最高,为1.291%(RSD=1.4%),回收率为98.80(±2.0)%;美国药典方法测定结果为1.287%(RSD=3.6%),回收率为96.03(±2.6)%。结论:HPLC 内标法与美国药典方法测定结果一致,操作步骤简化。更多还原

【Abstract】 Objective:To establish an accurate and convenient method to evaluate the quality of fresh garlic (Allium sativum L.).Method:After an reformative application of microwave for allinase deactivation was devel- oped,alliin in fresh garlic was determined by HPLC with internal standard substance while compare to USP method of HPLC with derivatizing reaction.Result:Content of alliin was highest when microwaving for allinase deactivation among six sample pre-disposal ways which was 1.291%(RSD=1.4%),the recovery rate was 98.80(±2.0)%; while alliin in the fresh garlic was 1.287%(RSD=3.6%)by USP method,the recovery rate was 96.03(±2.6)%. Conclusion:The results accorded with each other by HPLC with internal standard and USP method,and this method is not only accurate but more simple and convenient.In addition,we has been proved that it’s necessary to improve the USP method.更多还原