Quantitative determination and profiling of total sulphur compounds in garlic health products using a simple GC procedure

Abstract A simple GLC procedure has been developed to examine the profile of sulphur compounds in garlic-based health products. The procedure can determine the content of three main sulphur compounds present in garlic, namely alliin, allicin and sulphides or estimate the total sulphur compounds present in a health product. A nearly 100% recovery was achieved using this procedure when pure alliin and garlic-oil sulphides were used to study the rate of conversion and recovery of the procedure. The procedure provides a simple and reliable method to determine total sulphur compounds and also to compare the composition of different product formulations.