Study Of Organosulfur Compounds In Fresh Garlic By Gas Chromatography/Mass Spectrometry Incorporated With Temperature-Programmable Cold On-Column Injection

For the analysis of organosulfur compounds in fresh garlic, a gas chromatographic/mass spectrometric (GC/MS) method is proposed using temperature-programmable cold on column injection and cold solvent extraction of the fresh garlic. This was carried out under the conditions of cryogenic process from extraction to column separation. Hence, a valid identification can be achieved about the primary components in garlic extract before thermo-degradation. The obtained results showed that 3-vinyl-4H-1, 2-dithiin and 2-vinyl-4H-1, 3-dithiin were the major compounds in the garlic extract with minor amounts of S-methyl methanethiosulfinate, diallyl disulfide, trisulfide-di-2-propenyl. A comparative study of chemical compounds was performed between garlic extract by cold solvent and garlic oil by stream distillation. The degradation and formation of major organosulfur compounds in the garlic extract were also explored.