Determination of Alliin in Garlic (Allium sativum L.) Based on Reaction of 4-Mercaptopyridinew ithT hiosulfinates

In order to assay the alliin in garlic (Allium sativum L.),the content of alliin was assayed by the reaction of 4- mercaptopyridine with thiosulfinates formed from the alliin.The optical difference at 324 nm between the samples with and without alliinase was proportional to the contents of alliin. The alliin was amounted to 0.74%～0.92% in the three types of garlic. The method is simple, fast and easy to be used in the plant of garlic processing.