Free amino acid and cysteine sulfoxide composition of 11 garlic (Allium sativum L.) cultivars by gas chromatography with flame ionization and mass selective detection
Free amino acid and cysteine sulfoxide composition of 11 garlic (Allium sativum L.) cultivars by gas chromatography with flame ionization and mass selective detection
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DOI：
10.1021/jf051228e
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发表时间：
2005-11-16
影响因子：
6.1
通讯作者：
Harnly, JM
中科院分区：
文献类型：
--
作者：
Lee, J;Harnly, JM
大蒜2个亚种（n = 11），大蒜AlliumsativumL.变种opioscorodon（hardneck）和Allium sativum L.变种sativum（softneck），评价其游离氨基酸组成。分析的大蒜样品的游离氨基酸含量范围为1121.7至3106.1 mg/100 g鲜重（平均值= 2130.7 +/- 681.5 mg/100 g）。硬颈大蒜有更大的蛋氨酸，蒜氨酸，和总游离氨基酸含量相比，软颈大蒜。除一个亚种外，所有亚种中存在的主要游离氨基酸是谷氨酰胺（cv.珍珠母的游离氨基酸以天冬氨酸为主。CV.音乐粉红色大蒜（一个rocambole硬颈品种）含有最蛋氨酸，蒜氨酸，和总游离氨基酸。固相萃取、氯甲酸烷基酯衍生化、GC-FID和GC-MS方法简便、快速，可在10 min内将大蒜中的18种游离氨基酸分离。
Two garlic subspecies (n = 11), Allium sativum L. var. opioscorodon (hardneck) and Allium sativum L. var. sativum (softneck), were evaluated for their free amino acid composition. The free amino acid content of garlic samples analyzed ranged from 1121.7 to 3106.1 mg/100 g of fresh weight (mean = 2130.7 +/- 681.5 mg/100 g). Hardneck garlic had greater methiin, alliin, and total free amino acids contents compared to softneck garlic. The major free amino acid present in all but one subspecies was glutamine (cv. Mother of Pearl had aspartic acid as the major free amino acid). Cv. Music Pink garlic (a rocambole hardneck variety) contained the most methiin, alliin, and total free amino acids. The solid-phase extraction, alkylchloroformate derivatization, GC-FID, and GC-MS methods used in this study were simple and rapid, allowing 18 free amino acids in garlic to be separated within 10 min.