Stability of Allicin in Garlic Juice

Stability of allicin in garlic juice was evaluated by gas chromatography (GC) and nonhealing HPLC. Allicin in garlic juice decreased to a nondetectable amount after 144 hr at 40°C. Because of heating effects, allicin, in GC analysis, was converted to 2‐vinyl‐[4H]‐1,3‐dithiin and 3‐vinyl‐[4H]‐1,2‐dithiin but not 3‐vinyl‐l,2‐dithi‐4‐ene as reported by other investigators. Unheated garlic juice did not contain detectable amounts of 2‐vinyl‐[4H]‐1,3‐dithiin and 3‐vinyl‐[4H]‐1,2‐dithiin as shown by HPLC analysis.