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| 用于蒜氨酸含量和有关物质测定的方法 | |
| 引用本文： | 袁耀佐,杭太俊,陈坚,张正行. 用于蒜氨酸含量和有关物质测定的方法[J]. 药学进展, 2008, 32(7): 314-318 |
| 作者姓名： | 袁耀佐 杭太俊 陈坚 张正行 |
| 作者单位： | 1. 江苏省药品检验所,江苏,南京,210008 2. 中国药科大学药物分析教研室,江苏,南京,210009 3. 新疆医科大学药学院药物分析教研室,新疆,乌鲁木齐,830054 |
| 摘 要： | 蒜氨酸是大蒜的功效成分大蒜辣素的前体。大蒜辣素极不稳定，无法直接制成制剂应用于临床，故从鲜蒜中分别提取化学性质相对稳定的蒜氨酸和蒜酶，制成蒜氨酸／蒜酶复合制剂的方法是目前大蒜高效制剂开发的主要思路。为配合蒜氨酸的质量研究，综述了近年来蒜氨酸含量和有关物质的测定方法，包括紫外法、薄层色谱扫描法、气相色谱法、高效毛细管电泳法、生物传感器法、液相色谱法，并讨论了各方法的优点和局限性。 |
| 关 键 词： | 蒜氨酸 含量测定 有关物质 |
A Review on Determination Methods of Content and Related Substances of Alliin |
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| Affiliation: | YUAN Yao-zuo, HANG Tai-jun, CHEN Jian, ZHANG Zheng-xing (1. Jiangsu Institute for Drug Control, Nanjing 210008, China; 2. Department of Pharmaceutical Analysis, China Pharmaceutical University, Nanjing 210009, China; 3. Department of Pharmacy, Xinjiang Medical University, Urumqi 830054, China) |
| Abstract: | Alliin is the precursor of allicin which is considered as one of the main biologically active components of garlic cloves. Owing to the instability of allicin, the present development strategy is to extract alliin and alliinase which are relatively stable from fresh garlic, and then to make the complex preparation of them. The determination methods of content and related substances of alliin were reviewed, including UV, TLC, GC, HPCE, biosensors and HPLC. The advantages and limitations of those methods were discussed in detail. |
| Keywords: | Alliin Content determination Related substances |
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