某些葱属植物中S-烷（烯）基半胱氨酸亚砜的分布。一种新风味前体的鉴定：S-乙基半胱氨酸亚砜（乙硫素）。

Distribution of S-Alk(en)ylcysteine sulfoxides in some Allium species. Identification Of a new flavor precursor: S-ethylcysteine sulfoxide (Ethiin).

作者信息

Kubec R, Svobodová M, Velísek J

机构信息

Department of Food Chemistry and Analysis, Institute of Chemical Technology (ICT), Technická 1905, 166 28 Prague, Czech Republic.

出版信息

J Agric Food Chem. 2000 Feb;48(2):428-33. doi: 10.1021/jf990938f.

DOI:10.1021/jf990938f

PMID:10691652

Abstract

The content of S-alk(en)ylcysteine sulfoxides, important nonvolatile flavor precursors, was determined in 15 different Allium species by means of gas chromatography. The method employed is based on derivatization of S-alk(en)ylcysteine sulfoxides with ethyl chloroformate followed by their reduction with sodium iodide. The total content of S-alk(en)ylcysteine sulfoxides varied considerably in the wide range between 0.02 and 1.3% fresh weight. Not only the total content but also relative proportions of individual derivatives varied to a great extent. A novel S-alkylcysteine derivative, S-ethylcysteine sulfoxide (ethiin), not previously reported to occur in Allium species, was found in most of the samples examined in trace amounts. None of the other S-alk(en)ylcysteine sulfoxides, for example, isopropyl, (Z)-1-propenyl, butyl, or pentyl, were detected in any of the samples analyzed, limiting possible levels of each of these components to </=1 ppm in fresh weight.

摘要

采用气相色谱法测定了15种不同葱属植物中重要的非挥发性风味前体物质S-烷（烯）基半胱氨酸亚砜的含量。所采用的方法基于用氯甲酸乙酯对S-烷（烯）基半胱氨酸亚砜进行衍生化，然后用碘化钠进行还原。S-烷（烯）基半胱氨酸亚砜的总含量在0.02%至1.3%鲜重的宽范围内有很大差异。不仅总含量，而且各个衍生物的相对比例也有很大变化。在大多数检测样品中发现了一种新型的S-烷基半胱氨酸衍生物——S-乙基半胱氨酸亚砜（乙硫醚），此前未报道其在葱属植物中存在，且含量微量。在分析的任何样品中均未检测到其他S-烷（烯）基半胱氨酸亚砜，如异丙基、（Z）-1-丙烯基、丁基或戊基，这将这些成分在鲜重中的可能含量限制在≤1 ppm。