Standard addition graph. Allicin is a ~0.4 wt% component in garlic with antimicrobial and possibly anticancer and antioxidant activity. It is unstable and therefore difficult to measure. An assay was developed in which the stable precursor alliin is added to freshly crushed garlic and converted to allicin by the enzyme alliinase found in garlic. Components of the garlic are extracted and measured by chromatography. The chromatogram shows standard additions reported as mg alliin added per gram of garlic. The chromatographic peak is allicin from the conversion of alliin.

(a) The standard addition procedure has a constant total volume. Measure the responses in the figure and prepare a graph to find how much alliin equivalent was in the unspiked garlic. The units of your answer will be mg alliin/g garlic. Find the 95% confidence interval, as well. 

(b) Given that 2 mol of alliin are converted to 1 mol of allicin, find the allicin content of garlic (mg allicin/g garlic) including the 95% confidence interval.

Transcribed Image Text:

NH, 2 Alliinase CO,H Alliin Allicin FM 177.2 FM 162.3 O.