Study Of Quality Standard Of Garlic

In recent years many attempts have been made to analysis the constitutes of garlic(Allium sativum L.). Many studies have found the garlic has been used as a remedy in folk medicine for the treatment of infection disease as well as for the prevention of stoke and arteriosclerosis as well as anticancer.The active components were related to alliin, allicin, ajoend and a series of compounds of sulfoxides.There were many kinds of garlic preparations coming into the market.But the quality of the preparations have more difference because of the medicinal material coming from virous reigons.Here we took identification, inspection and the content of alliin steps to control the quality of the materials from virous reigons. Now our mainly study contents as follow:The first part was identification.Alliin was the reference substance. Plate:silica gel plates. Developing system: n-butanol-n-proanol-acetic acid-water(3:1:1:1, v/v) and n-butanol-acetic acid-water(4:1:1, v/v). Reagent: 0.2% ninhydrin. The sample and alliin have the same colour on the spots of the same R_f.The fingerprint was established using HPLC to control the quality of the fresh bulbs of enzymoly production from garlic. We have the allicin as the reference substance. The Chromatographic conditions as follow:an ODS column was used; the mobile phase was composed of method and water (40:60, v/v); the flow rate was 0.8ml/min and the UV absorbance detection was set at 214nm. It showed that the similarity of the enzymoly production from garlic was satisfied.