大蒜素、S-烯丙基半胱氨酸及大蒜在呼出气体、血浆或模拟胃液中挥发性代谢产物的测定。
Determination of allicin, S-allylcysteine and volatile metabolites of garlic in breath, plasma or simulated gastric fluids.
作者信息
Rosen R T, Hiserodt R D, Fukuda E K, Ruiz R J, Zhou Z, Lech J, Rosen S L, Hartman T G
机构信息
Center for Advanced Food Technology, Cook Campus, Rutgers University, New Brunswick, NJ 08901, USA.
出版信息
J Nutr. 2001 Mar;131(3s):968S-71S. doi: 10.1093/jn/131.3.968S.
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 GC-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.
通过高效液相色谱法（HPLC）、气相色谱法（GC）或HPLC和GC质谱法（MS），对大蒜及陈年大蒜提取物的各种成分，包括大蒜素、S-烯丙基半胱氨酸（SAC）和大蒜素的挥发性代谢产物，在呼出气体、血浆和模拟胃液中进行了测定。数据表明，大蒜素在胃酸中分解，释放出烯丙基硫化物、二硫化物和其他挥发性物质，这些物质被推测可通过谷胱甘肽和/或S-腺苷甲硫氨酸代谢形成烯丙基甲基硫醚。SAC可被人体吸收，可通过使用大气压化学电离（APCI）-MS的HPLC或HPLC-MS在血浆中进行测定。
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