Profiling of organosulfur compounds and amino acids in garlic from different regions of China

被引：49
作者：
Liu, Pingxiang [1 ]
Weng, Rui [1 ]
Sheng, Xiaojing [2 ]
Wang, Xinlu [1 ]
Zhang, Wenhuan [1 ]
Qian, Yongzhong [1 ]
Qiu, Jing [1 ]
机构：
[1] Chinese Acad Agr Sci, Minist Agr & Rural Affairs, Key Lab Agrifood Qual & Safety, Inst Qual Stand & Testing Technol Agroprod, Beijing 100081, Peoples R China
[2] Chinese Acad Agr Sci, Minist Agr & Rural Affairs, Lab Risk Assessment Tobacco Qual & Safety Qingdao, Tobacco Res Inst, Qingdao 266101, Shandong, Peoples R China
来源：
FOOD CHEMISTRY | 2020年 / 305卷
关键词：
Allium sativum L; Organosulfur compounds; Amino acids; UHPLC-MS/MS; Multivariate data analysis; ALLIUM-SATIVUM-L; ALLYL-L-CYSTEINE; GAS-CHROMATOGRAPHY; PLANT; ANTIOXIDANT; COMPONENTS; EXTRACT; GABA; TEA;
D O I：
10.1016/j.foodchem.2019.125499
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The quality of garlic is mainly attributed to organosulfur compounds that are the secondary metabolites of certain amino acids. Herein, a sensitive and rapid method for the simultaneous determination of 7 organosulfur compounds and 21 amino acids using ultra-high-performance liquid chromatography coupled with tandem mass spectrometry (UHPLC-MS/MS) was developed. Then the levels of these 28 compounds and allicin in garlic among 242 samples from 6 provinces in China were profiled with multivariate data analysis. The results showed that garlic was rich in organosulfur compounds and could be a good supplement for amino acids. Contents of 29 compounds varied greatly among the provinces. The multivariate data analysis demonstrated two major groups for all samples, indicating that the location has a significant influence on the metabolism of garlic. Besides, the compositional differences of garlic from 6 provinces and correlations for growing conditions and contents of components were also analyzed.
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页数：10
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