Alliin, allicin and S-allyl cysteine in garlic materials and products, and sulforaphane in brassica materials.
| Tests | Alliin, allicin, S-allyl cysteine, sulforaphane |
|---|---|
| Method | HPLC |
| Results | Reported against your specification or label claim, with pass/fail where limits apply. |
| Price | Quoted per project |
The HPLC tests separate the named sulfur compounds and measure them against reference standards.
Several of these compounds change during processing, so the preparation follows the procedure named for the product.
Measures alliin, the cysteine sulfoxide of intact garlic, by HPLC as a single compound.
Measures allicin in garlic delayed-release tablets by HPLC. Allicin forms from alliin when garlic tissue is crushed and is unstable, so the preparation follows the procedure in the monograph or specification you name.
Measures S-allyl cysteine, a water-soluble sulfur compound found for example in aged garlic, by HPLC as a single compound.
Measures sulforaphane, an isothiocyanate formed from glucoraphanin in broccoli and other brassicas, by HPLC as a single compound. It does not measure the precursor glucoraphanin.
Send the material sealed and labeled.
Tell us the material or extract and the label claim or specification, including any reference compound the result is to be expressed as. We confirm the sample amount at quote.
Questions about a sample or a method, call 360-967-7010 or email [email protected].
