Fritsch Reinhard M, Keusgen Michael
Institut für Pflanzengenetik und Kulturpflanzenforschung, Corrensstrasse 3, D-06466 Gatersleben, Germany.
Phytochemistry. 2006 Jun;67(11):1127-35. doi: 10.1016/j.phytochem.2006.03.006. Epub 2006 Apr 19.
Methiin was present in all investigated samples. In the genus Allium, methiin-dominated species (rarely used by man) were common, but the occurrence of the other cysteine sulphoxides was variable and was largely correlated with use as spices or vegetables. Two major chemical types (named according to the species where they occur) could be distinguished, and at least two more may be recognized. Isoalliin dominates in the widely used "onion-type", which includes chive (A. schoenoprasum) and top onion (A.xproliferum). Pearl onion and leek (A. ampeloprasum) have higher relative amounts of methiin and propiin, respectively. Alliin dominates in the widely used "garlic-type", which includes wild leek (A. obliquum) and sand leek (A. scorodoprasum). Alliin and isoalliin rarely co-dominate, being only found in the cultivated Chinese leek (A. tuberosum). A triple mix of almost equal amounts of methiin, alliin and isoalliin is present in ramson (A. ursinum). General trends in the three evolutionary lines of the genus Allium were apparent. In the first lineage, high amounts of methiin were more frequent, and propiin, although being a minor component in all three evolutionary lines, was present in the highest amounts. Most of the species in the second line showed only traces of cysteine sulphoxides. In the third line, the "onion-type" dominates, the "garlic type" is characteristic for subgenus Allium, and co-dominating alliin and isoalliin also occur. Generally, the total cysteine sulphoxide amount increased, and the complexity of cysteine sulphoxide patterns decreased in the transition from the first to the third evolutionary line.
所有被研究的样本中均存在甲硫醚。在葱属植物中，以甲硫醚为主的物种（人类很少食用）很常见，但其他半胱氨酸亚砜的出现情况各不相同，且在很大程度上与作为香料或蔬菜的用途相关。可以区分出两种主要的化学类型（根据其出现的物种命名），并且可能还能识别出至少另外两种类型。异蒜氨酸在广泛使用的“洋葱型”中占主导地位，该类型包括细香葱（A. schoenoprasum）和顶生洋葱（A.xproliferum）。珍珠洋葱和韭菜（A. ampeloprasum）分别含有相对较多的甲硫醚和丙硫醚。蒜氨酸在广泛使用的“大蒜型”中占主导地位，该类型包括野韭菜（A. obliquum）和沙葱（A. scorodoprasum）。蒜氨酸和异蒜氨酸很少共同占主导地位，仅在栽培的韭菜（A. tuberosum）中发现。熊葱（A. ursinum）中存在几乎等量的甲硫醚、蒜氨酸和异蒜氨酸的三元混合物。葱属植物的三个进化系中的总体趋势很明显。在第一个谱系中，高含量的甲硫醚更为常见，丙硫醚虽然在所有三个进化系中都是次要成分，但含量最高。第二个谱系中的大多数物种仅显示出痕量的半胱氨酸亚砜。在第三个谱系中，“洋葱型”占主导地位，“大蒜型”是葱属亚属的特征，并且还出现了共同占主导地位的蒜氨酸和异蒜氨酸。一般来说，从第一个进化系到第三个进化系的转变过程中，半胱氨酸亚砜的总量增加，而半胱氨酸亚砜模式的复杂性降低。
