Identification of Allicin in Garlic by Liquid Chromatography/Mass Spectrometry/Mass Spectrometry

液相層析／(串聯)質譜分析法鑑定大蒜中大蒜素

喬長誠(Charng-Cherng Chyau) ； 吳淳美(Chung-May Wu)

《弘光醫專學報》 28期 (1996/10) Pp. 191-204

https://doi.org/10.6615/BHIMNT.199610.28.08

摘要

利用液相層析/(串聯)質譜分析法(LC/MS and LC/MS/MS) 並以熱噴射(thermospray)為界面之線上(on-Iine)分析，鑑定大蒜中熱不穩定性化合物一一大蒜素(allicin )。分析係以逆相層析管柱及甲醇一一醋酸銨混合液之移動相分離大蒜萃取液之化合物。分析系統中熱噴射噴嘴之氣化溫度為100℃．串聯質譜儀中離子源之溫度為125℃液相層析管柱則經由熱噴射界面與質譜儀聯接。利用碰撞誘導解離(CID)分析技術，進一步將分子離子(molecular ion)撞擊並以子離子(daughter ion)掃瞄模式暸解分子構造，其結果並與合成之大蒜素標準品比對，證實線上液相層析/串聯質譜分析法能相當準確且簡易地應用於熱不穩定性化合物之分析。

關鍵字

大蒜 ； 大蒜素 ； 高效液相層析 ； 液相層析/質譜分析，液相層析/串聯質譜分析

並列摘要

On-line liquid chromatorgraphyjmass spcetrometryjmass spectrometry (LC/MS/MS) techniques with thermospray (TSP) interface were used for the identification of allicin, a thermally labile compound of crushed garIic buIbs (Allium sativum Linn.). The reverse phase column and mobile phase of methanol-aqueous ammonium acetate were used for the separation of garlic components. Systems with a thermospray vaporizer set at 100℃ and a tandem quadrupole MS with an ion source temp. of 125℃ were connected to an LC column for MS/MS analysis. Further structural information was obtained by using collision-induced dissociation (CID) analysis. The mass fragments from CID were obtained from the daughter ion scan mode. Compared to the synthetic allicin compound , it was demonstrated that the on-line LC/MS/MS method gave accuracy and simplicity for the thermally labile compound.

並列關鍵字

garlic ； allicin ； HPLC ； LC/MS ； LC/MS/MS