[svncehm]

I have an intention to do a research work for high school, and I was thinking about extracting allicin and quinine from onions and garlic. I have been thinking of method how I would do that, but I can't find a suitable one.

Does anyone of you know how I would do such thing, and how I could determine if the compound I extracted really is quinine or allicin. I heard that quinine glows blue under UV light and I want to ask if that could be verified method to determine quinine. And what about allicin?

Thank you for answers.

[sekio]

Quinine doesn't occur in onions nor garlic, it's from cinchona bark.

I would expect you can extract allicin in crude form with a solvent like dichloromethane or ethyl acetate, or possibly isolate it via steam distillation.

The smell alone should be enough to tell you the identity of the product, especially if the odor disappears on bleach treatment (oxidising the sulfide group to a sulfone).