In vitro stability and chemical reactivity of thiosulfinates

被引:28
作者
Shen, CX [1 ]
Xiao, H [1 ]
Parkin, KL [1 ]
机构
[1] Univ Wisconsin, Dept Food Sci, Madison, WI 53706 USA
关键词
thiosulfinates; Allium; organosulfur; stability; reactivity; thloalk(en)yl-exchange;
D O I
10.1021/jf011013e
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
A model reaction system was used to generate pure thiosulfinates (3) from S-alk(en)yl-L-cysteine sulfoxides (1) to facilitate studies on the intrinsic pH and thermal sensitivities of individual thiosulfinate species. Thiosulfinate decay could be characterized as first-order processes over the pH range of 1.2-9.0 and at 20-80 degreesC. The stability of thiosulfinates was greatest at pH 4.5-5.5, followed by pH 1.2, pH 6.5-7.5, and pH 8.0-9.0. Thiosulfinates with longer and saturated alk(en)yl groups were generally more stable than those with shorter and unsaturated alk(en)yl groups. Thiosulfinates underwent thioalkyl-exchange reactions at pH 8-9 without loss of total thiosulfinate levels within 60-90 rnin at 20 degreesC.
引用
收藏
页码:2644 / 2651
页数:8
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