Fig. 2: High-speed counter-current chromatography (HSCCC) chromatograms for isolating allicin and HPLC chromatograms of each fraction.
From: Evaluate the stability of synthesized allicin and its reactivity with endogenous compounds in garlic
A 85% purity of (E/Z)-ajone, B 92.37% purity of allicin, C, D, F mixtures obtained from HSCCC, and E 96.8% purity of 2-VDT.
