Determination of organic sulphur compounds in garlic extracts by gas chromatography and mass spectrometry

Gas chromatography and mass spectrometry were used to study organic sulphur compounds present in extracts of Allium sativum (garlic) plants. The limits of detection were between 1.76 and 9.40 ng for allyl methyl sulphide and dimethyl disulphide, respectively. Extraction of aqueous solutions with diethyl ether yielded percentage recovery rates ranging from 74.4% (allyl methyl sulphide) to 90.3% (dipropyl disulphide). The composition and yield of organic sulphur compounds present in extracts of garlic were studied using gas chromatography and mass spectrometry.