Abstract
Allicin produced by alliinase system of Allium hookeri was evaluated via high performance liquid chromatography (HPLC). Allicin contents of A. hookeri were 56.6±3.5 μg per g of fresh root and 12.7±3.2 μg per g of fresh stem. These values were relatively low as compared with garlic. HPLC-electrospray ionization-mass spectrometry analyses showed A. hookeri root extract contained ten alkyl thiosulfinates, and the chemical structures were characterized by MS/MS analyses.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Journal of the Korean Society for Applied Biological Chemistry
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
