Determination of Allicin in Garlic and Commercial Garlic Products by Gas Chromatography with Flame Photometric Detection

A simple and rapid method has been developed for the determination of allicin in garlic and commercial garlic products by gas chromatography (GC) with flame photometric detection. Samples containing allicin are homogenized with distilled water and centrifuged. An aliquot of the superaate is cleaned up on an Extrelut column using diethyl ether as an eluant. The GC separation is carried out on a 1% OV-1 or 2% Advance DS+ H3P 0 4 column. The calibration curve was rectilinear in the range from 0.2 to 2.0 pg/mL. The overall recovery of allicin added to garlic and garlic products at 0.4 mg/g was more than 84% with a detection limit of 0.02 mg/g. Allicin was found in spices; whereas, no allicin was found in garlic products marketed as health foods.