I am attempting an extraction of garlic poly sulfides from fresh, aged, or boiled garlic samples suspended in water. (5 grams chopped bulb in 5 ml water) Two pulls with 5 ml chloroform yielded a colorless organic layer but an unchanged yellow aqueous layer. A single pull with hexane gave similar results.
I believe the poly sulfides should be yellow, do they become colorless upon leaving the aqueous phase? If indeed the yellow components are the poly sulfides why are they remaining in the aqueous layer? Is there a better procedure for organic poly sulfide or allicin extraction?