Abstract
A steadily increasing number of garlic (Allium sativum) preparations during the last years resulted in a high interest in practical analytical
methods for its active principles. In the present work, TLC separation of alliin from
other compounds was improved over previous methods. A modified ninhydrin detection
reagent was used to optimize the differentiation between cysteine sulfoxides and other
amino acid derivatives. In addition, a sensitive and specific colour reaction was
developed for detection of allicin after TLC
