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
收藏
页码：817 / 819
页数：3
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