Studies on biological active component in garlic (Allium scorodoprasm L. or Allium sativum). I. Thioglycoside

Since Schneider and Weltheim reported about the essential oils in garlic in 1892, many researchers have studied on its essential oils. Recently Stoll isolated odorless alliin from garlic and found this compound changed to odory allicin with the garlic enzyme. In this paper, isolation method of one kind of thioglycoside from garlic was reported. At first, garlic bulbs were treated with boiling water, crushed and extracted with methanol at a room temperature, and then thioglycoside was adsorbed on active carbon to exclude the concomitants. According to the color reactions and analyses, this compound was proved as R-CH : CH-CH2-S-C6H8O6·1/2Ca, in which R was a peptide containing a new amino acid, and carbohydrate part was calcium fructuronate. Its aglycon showed some sterilization effects for E. coli.