TLC ANALYSIS OF ALLIUM-SATIVUM CONSTITUENTS

A steadily increasing number of garlic (Allium sativum) preparations d uring the last years resulted in a high interest in practical analytic al methods for its active principles. In the present work, TLC separat ion of alliin from other compounds was improved over previous methods. A modified ninhydrin detection reagent was used to optimize the diffe rentiation between cysteine sulfoxides and other amino acid derivative s. In addition, a sensitive and specific colour reaction was developed for detection of allicin after TLC.