High-performance ion-pair chromatography method for simultaneous analysis of alliin, deoxyalliin, allicin and dipeptide precursors in garlic products using multiple mass spectrometry and UV detection

Arnault Ingrid, Christidès Jean-Philippe, Mandon Nicole, Haffner Thomas, Kahane Rémi, Auger Jacques. 2003. High-performance ion-pair chromatography method for simultaneous analysis of alliin, deoxyalliin, allicin and dipeptide precursors in garlic products using multiple mass spectrometry and UV detection. Journal of Chromatography A, 991 (1) : 69-75.

https://doi.org/10.1016/S0021-9673(03)00214-0

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Résumé : The quality of garlic and garlic products is usually related to their alliin content and allicin release potential. Until now no analytical method was able to quantify simultaneously allicin, its direct precursor alliin (S-allyl-L-cysteine sulfoxide), SAC (S-allyl-L-cysteine) as well as various dipeptides that apparently serve as storage compounds in garlic. It is well known that all these intermediates are involved in the allicin biosynthetic pathway. A simple and rapid HPLC method suitable for routine analysis was developed using eluents containing an ion-pairing reagent. Particularly, heptanesulfonate as ion-pairing reagent guarantees a sufficient separation between alliin and the more retained dipeptides at very low pH. Allicin was eluted after 18 min on a 150X3 mm column. Synthetic reference compounds were characterized by the same chromatographic method using a diode-array UV detector and an ion trap mass spectrometer (electrospray ionization) in the multiple NIS mode. In routine analysis of garlic bulbs, powders and other products, the diode-array detector is sufficient for a relevant quantification. Our method has been used in studies to improve the quality of garlic and its derived products.

Mots-clés Agrovoc : ail, composition chimique, peptide, Allium sativum, composé organosoufré, chromatographie d'échange ionique, technique analytique, spectrométrie de masse, biosynthèse, HPLC

Classification Agris : Q02 - Traitement et conservation des produits alimentaires

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