Alliin's defenition in elevated part of the onion bear (Allium ursinum L.) by capillary electrophoresis method

The technique of identification and quantitative definition of alliin (the main component of sulfur-containing composition) in the elevated part of onion bear (ramson) ( Allium ursinum L.) by capillary electrophoresis method is developed. The validation estimation of a technique is carried out. Conditions of optimum alliin extraction (S-Allyl-L-cysteinesulfoxide) from the dried-up raw materials are studied: temperature effect, extragent, time of extraction, reduction ratio of raw materials, type of extraction, ratio of raw materials and extragent. The alliin contents in 5 species from various geographical provenance made from 0,87% to 1,50%.