Determination of allicin, S-allylcysteine and volatile metabolites of garlic in breath, plasma or simulated gastric fluids

被引：76

作者：

Rosen, RT ^{[1
]}

Hiserodt, RD ^{[1
]}

Fukuda, EK ^{[1
]}

Ruiz, RJ ^{[1
]}

Zhou, ZY ^{[1
]}

Lech, J ^{[1
]}

Rosen, SL ^{[1
]}

Hartman, TG ^{[1
]}

机构：

[1] Rutgers State Univ, Ctr Adv Food Technol, New Brunswick, NJ 08901 USA

来源：

JOURNAL OF NUTRITION | 2001年 / 131卷 / 03期

关键词：

allicin; S-allylcysteine; liquid chromatography; mass spectrometry; garlic metabolites;

D O I：

10.1093/jn/131.3.968S

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

Various components of garlic and aged garlic extract, including allicin, S-allylcysteine (SAC) and Volatile metabolites of allicin were determined in breath, plasma and simulated gastric fluids by HPLC, gas chromatography (GC) or HPLC- and GO-mass spectrometry (MS). Data indicate that allicin decomposes in stomach acid to release allyl sulfides, disulfides and other Volatiles that are postulated to be metabolized by glutathione and/or S-adenosylmethionine to form allyl methyl sulfide. SAC can be absorbed by the body and can be determined in plasma by HPLC or HPLC-MS using atmospheric pressure chemical ionization (APCI)-MS.

引用

页码：968S / 971S

页数：4