HPLC Fingerprint Characteristics of Active Materials of Garlic and Other Allium Species

Abstract

The bioactive molecules of garlic are classified according to their enzymatic activities as either alliinase activators or alliinase inactivators. The alliinase activation reaction system is mainly composed of sulfur-containing compounds, whereas the alliinase inactivation system is mainly composed of amino acid-based materials. The purpose of this study was to develop an effective way to digitally express features of complex active compounds of garlic as a basis for quality control. HPLC was used to develop the fingerprints of plants from different Allium species and different geographical regions according to whether the compounds were sulfur containing or based on amino acids. Using the Shannon equation, I values of sulfur-containing compounds from garlic ranged from 3.55 to 3.94, whereas I values of sulfur-containing compounds from other Allium plants, onions, leek, and Welsh onion, ranged from 3.38 to 3.53. The I values of amino acid-based compounds from garlic ranged from 3.67 to 3.91, whereas I values of these compounds from other Allium plants ranged from 3.88 to 3.99. This method effectively distinguished garlic from different species of Allium plants. This method also provided a way to digitally monitor the presence of complex active compounds of garlic and may allow evaluation of quality. This method may also provide a theoretical basis for quality control of bioactive compounds from other medicinal plants.

Keywords:

• Allicin
• Alliin
• Alliinase activation reaction system
• Alliinase inactivation system
• Garlic
• HPLC
• Sulfur-containing compounds

Acknowledgments

This research was supported by a grant from the Science and Technology Projects of Xinjiang Uygur Autonomous Region of China (No. 201130105-2). We also thank Mr. Runtao Tian for his technical assistance and support during the course of this study. We thank Medjaden Bioscience Limited for assisting in the preparation of this manuscript.

Dongsheng Zhao and Haibo Zhang carried out the HPLC experiments; Xinxia Li and Jian Chen provided technical assistance; and Rena-Kasim provided the original concept and funding for the study.

The authors declare that no conflicts of interest exist.

Notes

The I values of compounds from garlic ranged from 3.67 to 3.91, whereas I values of compounds from onions, leek, and Welsh onion ranged from 3.88 to 3.99. 1) Chuzhou garlic; 2) white onion; 3) Welsh onion; 4) red onion; 5) yellow onion; 6) Jilin garlic; 7) Jimusaer garlic; 8) Jiangxi garlic; 9) leeks; 10) Shandong garlic; 11) Yunnan garlic; 12) Yunnan garlic, bulblet only.

The I values of garlic compounds ranged from 3.55 to 3.94, whereas the I values of onion, leek, and Welsh onion compounds ranged from 3.38 to 3.53. 1) Gansu garlic; 2) white onion; 3) Welsh onion; 4) red onion; 5) yellow onion; 6) Hubei garlic; 7) Jimusaer garlic; 8) Jiangxi garlic; 9) leeks; 10) Shandong garlic; 11) Ningxia purple garlic; 12) Yunnan garlic, bulblet only.