Doran James A, O'Donnell Jennifer S, Lairson Luke L, McDonald Mary Ruth, Schwan Adrian L, Grodzinski Bernard
Department of Plant Agriculture, University of Guelph, 50 Stone Rd., Guelph, Ontario, Canada.
J Agric Food Chem. 2007 Oct 3;55(20):8243-50. doi: 10.1021/jf071238a. Epub 2007 Sep 6.
Three standard assays for pyruvate gave equivalent measurements of relative pungency for two leek cultivars ( 'Tadorna' and 'Ramona'). Background pyruvate levels varied depending on the assay used, ranging from 0.4 (lactate dehydrogenase) to 1.5 (high-performance liquid chromatography, HPLC) micromol g(-1) fresh weight (FW) on average. The relative pungencies of the two leek cultivars were also compared to total concentrations of the S-alk(en)yl-L-cysteine sulfoxides (RCSOs). The average ratio of EPy to total RCSOs was 10.9, indicating that standard pungency assays underestimate the levels of RCSOs in the tissue. A detailed analysis of 'Tadorna' leaves showed that total RCSO concentrations decreased acropetally. Profiles were composed of (-/+)-methyl-, (-/+)-ethyl-, (+)-propyl-, and (+)-1-propenyl-L-cysteine sulfoxide (MCSO, ECSO, PCSO, and 1-PeCSO, respectively). (+)-PCSO was the most prominent in green (2.4 mg g (-1) FW), yellow (5.5 mg g (-1) FW), and white (3.8 mg g (-1) FW) tissues. The prop(en)yl-L-cysteine sulfoxide derivatives were dominant in tissues that had photosynthetic capacity. The (+)-MCSO levels were high in the bulb (3.6 mg g (-1) FW). Interestingly, detectable levels of (-/+)-ECSO were measured in the leaves ( approximately 0.5 mg g (-1) FW). RCSO profiles of the different tissue regions were similar, but more (+)-PCSO and (+)-1-PeCSO were detected in the bulb. In general, mature upper leaf tissues had lower levels of total RCSOs. Overall, mild extraction methods and a low-temperature HPLC protocol (preferably with long retention times) achieved adequate compound separation and resolution of the diastereomers.
三种丙酮酸标准测定法对两个韭菜品种(“塔多纳”和“雷蒙娜”)的相对辛辣度给出了等效测量值。丙酮酸的背景水平因所使用的测定法而异,平均范围为0.4(乳酸脱氢酶法)至1.5(高效液相色谱法,HPLC)微摩尔/克鲜重(FW)。还将这两个韭菜品种的相对辛辣度与S-烷(烯)基-L-半胱氨酸亚砜(RCSO)的总浓度进行了比较。EPy与总RCSO的平均比值为10.9,表明标准辛辣度测定法低估了组织中RCSO的水平。对“塔多纳”叶片的详细分析表明,总RCSO浓度向顶降低。其成分包括(-/+)-甲基-、(-/+)-乙基-、(+)-丙基-和(+)-1-丙烯基-L-半胱氨酸亚砜(分别为MCSO、ECSO、PCSO和l-PeCSO)。(+)-PCSO在绿色(2.4毫克/克FW)、黄色(5.5毫克/克FW)和白色(3.8毫克/克FW)组织中最为突出。丙(烯)基-L-半胱氨酸亚砜衍生物在具有光合能力的组织中占主导地位。(+)-MCSO在鳞茎中的水平较高(3.6毫克/克FW)。有趣的是,在叶片中检测到了可检测水平的(-/+)-ECSO(约0.5毫克/克FW)。不同组织区域的RCSO谱相似,但在鳞茎中检测到更多的(+)-PCSO和(+)-1-PeCSO。一般来说,成熟的上部叶片组织中总RCSO的水平较低。总体而言,温和的提取方法和低温HPLC方案(最好具有较长的保留时间)实现了足够的化合物分离和非对映异构体的分离。