Tổng hợp và xác định độ tinh khiết của S-allyl-L-cystein

Abstract

The main bioactive compound of black garlic. S-allyl-L-cysteine (SAC), was synthesized by reaction of L-cysteine and allyl bromide. The synthesis yield was above 50%, the obtained SAC achieved the purity was > 99%. Moreover, an HPLC method for qunatitative determination of S-allyl-L-cysteine was developed: Column - C18; Detector- 208 nm; Mobile phase -ACN:H20 (5:95). Validated according to the International Conference on Harmonization (ICH) guidelines, the HPLC method showed desriabie selectivity, wide linearity range, high precision and accuracy.