Isolation and Purification of Garlic Specific Organic Compounds

Garlic specific organic compounds were separated and purified using a recycling preparative high-performance liquid chromatography (HPLC) from blanched garlic cloves. Identification of the compounds involved comparing the previously reported HPLC retention times as well as other identification methods including 1 H- and 13 C-nuclear magnetic resonance and liquid chromatography-mass spectrometry. The yields of garlic specific organic compounds were 12.2, 42.5, 1.6, 1.2, and 4.8% on wet weight basis of garlic for alliin(S-allyl-L-cysteine sulfoxide), isoalliin(S-1-propenyl-L-cysteine sulfoxide), γ-glutamyl-S-allylcysteine, γ-glutamyl-S-1-propenylcysteine and γ-glutamyl-phenylalanine, respectively. All the compounds, except for γ-glutamylphenylalanine, contained sulfur.