Allium chemistry: Natural abundance of organoselenium compounds from garlic, onion and related plants and in human garlic breath

被引：37

作者：

Block, E

Cai, XJ

Uden, PC

Zhang, X

Quimby, BD

Sullivan, JJ

机构：

[1] UNIV MASSACHUSETTS, DEPT CHEM, AMHERST, MA 01003 USA

[2] HEWLETT PACKARD CORP, WILMINGTON, DE 19808 USA

来源：

PURE AND APPLIED CHEMISTRY | 1996年 / 68卷 / 04期

基金：

美国国家科学基金会;

关键词：

D O I：

10.1351/pac199668040937

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

By using the technique of gas chromatography with atomic emission detection (GC-AED), a variety of low molecular weight organoselenium and mixed organosulfur-organoselenium compounds have been identified in natural abundance in the headspace above chopped Allium and Brassica spp. and in human breath after ingestion of garlic. Selenoamino acid precursors to these organoselenium volatiles have been identified in these plants using the same technique.

引用

收藏

页码：937 / 944

页数：8

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