An LC-MS/MS-SRM Method for Simultaneous Quantification of Four Representative Organosulfur Compounds in Garlic Products

Qinchang Zhu, Kenichi Kakino, Chika Nogami, Koichiro Ohnuki, Kuniyoshi Shimizu

Research output: Contribution to journalArticle

5 Citations (Scopus)


The quantitative analysis of organosulfur compounds is important for the quality control of various garlic products along with studying their molecular functionality and nutraceutical properties. In this study, a liquid chromatography-tandem mass spectrometry-selected reaction monitoring (LC-MS/MS-SRM) method with electrospray ionization detection was developed and validated for the rapid, simultaneous quantification of four representative organosulfur compounds in garlic: alliin, S-allyl-L-cysteine, γ-glutamyl-S-allyl-L-cysteine, and allicin. Stable SRM transitions were achieved for these compounds under optimized conditions, and the linear range extended from 1 to 2000 ng/mL. The limits of detection and quantification ranged from 0.003 to 0.058 ng/mL and from 0.01 to 0.19 ng/mL, respectively. Excellent recovery and reproducibility at different spiking levels were achieved. The method was successfully applied to the simultaneous quantification of organosulfur compounds in fresh garlic samples. This highly selective and sensitive LC-MS/MS-SRM method is expected to be a useful tool for studying molecular functionality and the quality control of garlic products.

Original languageEnglish
Pages (from-to)3378-3384
Number of pages7
JournalFood Analytical Methods
Issue number12
Publication statusPublished - Dec 1 2016


All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science
  • Applied Microbiology and Biotechnology
  • Safety, Risk, Reliability and Quality
  • Safety Research

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