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大蒜是重要的调味蔬菜,大蒜辣素的含量是评价大蒜品质的最重要的一项指标。本研究通过对样品处理、提取方法和检测方法的研究,建立了完善的大蒜辣素超高效液相色谱(UPLC)检测方法:使用UPLC BEH C18色谱柱,流动相为甲醇∶水=1∶1,检测波长为254nm,进样体积为1μl,流速为0.3ml/min。大蒜辣素在2.04～510mg/L范围内呈良好线性关系(R2=0.9991)。利用建立的方法对212份大蒜鳞茎的大蒜辣素含量进行检测,发现供试212份大蒜资源的大蒜辣素含量差异显著,含量分布在0.82%～3.01%之间,最高含量与最低含量之间相差近4倍。
Garlic is important seasoning vegetables, allicin content is to evaluate the quality of garlic the most important indicator. In this study, through the study of sample processing, extraction methods and detection methods, established a perfect alloxan UPLC detection method: using UPLC BEH C18 column with a mobile phase of methanol: water = 1: 1 , Detection wavelength of 254nm, injection volume of 1μl, the flow rate of 0.3ml / min. Allicin in the range of 2.04 ~ 510mg / L showed a good linear relationship (R2 = 0.9991). The method was used to detect the content of allicin in 212 garlic bulbs. The results showed that there were significant differences in allicin content between 212 and 3.01% of 212 garlic cultivars, with the highest content and the lowest content A difference of nearly 4 times.