Stability of Allicin in Garlic Juice

ABSTRACT Stability of allicin in garlic juice was evaluated by gas chromatography (GC) and nonhealing HPLC. Allicin in garlic juice decreased to a nondetectable amount after 144 hr at 40°C. Because of heating effects, allicin, in GC analysis, was converted to 2‐vinyl‐[4H]‐1,3‐dithiin and 3‐vinyl‐[4H...

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Veröffentlicht in:	Journal of food science 1989-07, Vol.54 (4), p.977-981
Hauptverfasser:	YU, TUNG-HSI, WU, CHUNG-MAY
Format:	Artikel
Sprache:	eng
Schlagworte:	Aroma and flavouring agent industries Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Spices
Online-Zugang:	Volltext
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