Horie Hideki, Yamashita Ken-Ichiro
National Institute of Vegetable and Tea Science, National Agriculture and Food Research Organization, 360 Ano, Tsu, Mie 514-2392, Japan.
J Chromatogr A. 2006 Nov 3;1132(1-2):337-9. doi: 10.1016/j.chroma.2006.09.018. Epub 2006 Sep 26.
Methiin and alliin are important components of flavors or the precursors of flavors and odors of Allium vegetables. Moreover, they are thought to be beneficial to health. A non-derivative method was developed to analyze these compounds in vegetables by capillary electrophoresis. These compounds in the extracts of Allium and Brassica vegetables were detected indirectly at 225 nm. The analysis of each sample required less than 25 min, and the linear detection range was 5-5000 mg/l. This method was simple compared to the other published methods using high performance liquid chromatography. Moreover, it was possible to detect the peak of pyruvate simultaneously with methiin and alliin using this method. The presence of pyruvate peak is a useful indicator if the blanching of the samples has been insufficient.
甲硫醚和蒜氨酸是葱属蔬菜风味的重要成分或风味和气味的前体。此外，它们被认为对健康有益。开发了一种非衍生化方法，通过毛细管电泳分析蔬菜中的这些化合物。葱属和十字花科蔬菜提取物中的这些化合物在225 nm处间接检测。每个样品的分析时间不到25分钟，线性检测范围为5 - 5000 mg/l。与其他已发表的使用高效液相色谱的方法相比，该方法简单。此外，使用该方法可以同时检测到甲硫醚、蒜氨酸和丙酮酸的峰。如果样品的热烫不足，丙酮酸峰的存在是一个有用的指标。
