Analysis of compounds in human breath after ingestion of garlic using proton-transfer-reaction mass spectrometry

被引：110

作者：

Taucher, J ^{[1
]}

Hansel, A ^{[1
]}

Jordan, A ^{[1
]}

Lindinger, W ^{[1
]}

机构：

[1] LEOPOLD FRANZENS UNIV INNSBRUCK, INST IONENPHYS, A-6020 INNSBRUCK, AUSTRIA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1996年 / 44卷 / 12期

关键词：

breath gas analysis; garlic components; proton-transfer-reaction mass spectrometry (PTR-MS);

D O I：

10.1021/jf960640e

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

After ingestion of raw garlic, the components allyl methyl sulfide (1), allyl methyl disulfide (2), diallyl sulfide (3), diallyl disulfide (4), diallyl trisulfide (7), dimethyl sulfide (8), and acetone (9) in the breath of a test person were analyzed over a time period of about 30 h by means of proton-transfer-reaction mass spectrometry. While the concentrations of 2-7 reached maxima shortly after ingestion of garlic and declined to baseline values within the next 2-3 h, concentrations of 1, 8, and 9 increased much more slowly and showed enhanced values even 30 h after garlic consumption. The strong increase of the concentration of acetone might be indicative of enhanced metabolism of serum cholesterol, triglycerides, and total lipids in the blood stream.

引用

页码：3778 / 3782

页数：5

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