A UK company is seeking a partner able to supply a measurement device, equipment or process, suitable for the detection and measurement of allicin and other garlic compounds in liquids, powders and creams. The key benefits sought are a reduction in the time and cost of analysis compared to High Pressure Liquid Chromatography (HPLC) techniques.

Allicin is formed when alliin (an amino acid) and alliinase (an enzyme) combine. These compounds are found in the herb Garlic. A UK company manufactures a range of allicin liquid, powder and cream products and is seeking a means to quickly and cheaply measure the amount of allicin in these products. At present HPLC methods that are lengthy, costly and cumbersome, are used. Allicin has the chemical formula C6H10OS2 and atomic weight 162 and is a volatile oil when derived from garlic cloves; however, the company has a patented process that enables it to produce allicin in a stable aqueous-based liquid form, which may enable a simpler measurement technique. Technical Specifications / Specific technical requirements: The equipment/measurement process needs to be as simple as possible, reasonably portable, and suitable for laboratory, production line and goods inward inspection purposes.

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