Separation and quantitation of allyl isothiocyanate in brown mustard and cinnamaldehyde in cinnamon by reverse-phase high performance liquid chromatography.

Abstract

A reverse-phase high performance liquid chromatography (HPLC) was developed to separate and quantitate allyl isothiocyanate (AIT), a pungent principle of brown mustard, and cinnamaldehyde (CA), an aromatis principle of cinnamon. These compounds were extracted from ground spices with 70% (v/v) ethanol, separated on a Hitachi-gel # 3011-O by reverse-phese HPLC using methanol as a mobile phase with a flow rate of 1.00ml/min and detected by ultraviolet absorption at (190-400)nm. (1) AIT had a UV absorption maximum at 245nm and RT was 2.39min. AIT content of mustard extract (20% w/v) was 1.808±0.019mg/ml and in terms of defatted mustard, it was equivalent to 9.040±0.095mg/g. (2) CA had a UV absorption maximum at 286nm and RT 2.80min. CA content of cinnamon extract (20% w/v) was 6.810±0.014mg/ml, and in cinnamon, it was 34.050±0.070mg/g.