Isolation of alpha-tocopherol (vitamin E) from garlic

被引：12

作者：

Malik, MN ^{[1
]}

Fenko, MD ^{[1
]}

Shiekh, AM ^{[1
]}

Wisniewski, HM ^{[1
]}

机构：

[1] NEW YORK STATE INST BASIC RES DEV DISABIL,DEPT PATHOL NEUROBIOL,STATEN ISL,NY 10314

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1997年 / 45卷 / 03期

关键词：

vitamin E; garlic; alpha-tocopherol; LDL oxidation;

D O I：

10.1021/jf960524b

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Vitamin E (alpha-tocopherol) was isolated from garlic. The method involved homogenization of garlic in phosphate-buffered saline and extraction with heptane in the presence of lithium dodecyl sulfate. An aliquot of the extract, when analyzed by HPLC on a C18 column, yielded a peak with the same retention time as the alpha-tocopherol standard. The presence of alpha-tocopherol was further confirmed by GC/MS. A total of 9.4 mu g of alpha-tocopherol was isolated from 1 g of garlic. Oxidation of low-density lipoprotein was retarded by garlic alpha-tocopherol.

引用

页码：817 / 819

页数：3

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