Allium chemistry:: Identification of organosulfur compounds in ramp (Allium tricoccum) homogenates

被引:31
作者
Calvey, EM [1 ]
White, KD
Matusik, JE
Sha, DY
Block, E
机构
[1] US FDA, Ctr Food Safety & Appl Nutr, Washington, DC 20204 USA
[2] SUNY Albany, Dept Chem, Albany, NY 12222 USA
基金
美国国家科学基金会;
关键词
Allium tricoccum Ait; Alliaceae (Liliaceae); ramp; supercritical fluid extraction; liquid chromatography mass spectrometry; thiosulfinates; cepaenes;
D O I
10.1016/S0031-9422(98)00191-5
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Supercritical fluid (SF) extracts of homogenized ramp (Allium tricoccum Ait.) were separated and characterized with liquid chromatography coupled with atmospheric pressure chemical ionization mass spectrometric identification. The profiles of SF extracts of aqueous homogenates of ramp bulbs from three different seasons and growing regions revealed that the thiosulfinates were major components. In addition, some of the cepaenes (alpha-sulfinyldisulfides) found in extracts of onion juice, as well as allyl containing cepaenes (2-propenyl 1-(2-propenylsulfinyl)propyl disulfide), are present in the ramp extracts. The amount of allicin in ramp bulb homogenates ranged from approximately 10% to 50% of that found in extracts of aqueous garlic homogenates. The greater amount of the methyl l-propenyl thiosulfinates in the ramp extracts relative to that found in the garlic extracts correlates with the flavor characteristics of ramp bulbs. (C) 1998 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:359 / 364
页数:6
相关论文
共 22 条