A simple and rapid HPLC method for determination of S-allyl-L-cystein and its use in quality control of black garlic samples
Chartchai Malaphong, Arinchaya Tangwanitchakul, Suwanan Boriboon, Napa Tangtreamjitmun
Abstract
The determination of S-allyl-L-cystein (SAC) in black garlic samples by high-performance liquid chromatography coupled with DAD was studied. A simple hand shaken water extraction of SAC from black garlic samples was derivatized with dansyl chloride at room temperature for 15 min. The rapid isocratic elution with a mobile phase of 45% sodium acetate buffer pH 5 and 55% methanol in a Poroshell C-18 column provided a retention time of 5.8 min for SAC resulted in 12 min analysis time in an autosample. A calibration curve from 1 to 40 μg/mL SAC was constructed with a coefficient of determination (R2) 0.998. The precision was less than 5.1% rsd (n = 8) and the accuracy in terms of recovery was between 84.7 and 96.8% (n = 3). The determined SAC in black garlic samples sold in Thailand using this method was between 27.7 and 393.4 μg/g. The proposed method was proved to be a promising method for quality control of black garlic samples.