Kamata Yasuhiro, Aoyagi Morihiro, Sawada Yuji, Nakabayashi Ryo, Hirai Masami Yokota, Saito Kazuki, Imai Shinsuke
Central Research & Development Institute, House Foods Group Inc. , 1-4 Takanodai, Yotsukaido 284-0033, Japan.
RIKEN Center for Sustainable Resource Science , 1-7-22 Suehiro, Tsurumi, Yokohama, Kanagawa 230-0045, Japan.
J Agric Food Chem. 2016 Nov 30;64(47):9063-9071. doi: 10.1021/acs.jafc.6b04073. Epub 2016 Nov 16.
trans-S-1-Propenyl-l-cysteine sulfoxide (PRENCSO) is the most abundant flavor precursor in onions. The changes in PRENCSO, its biosynthetic precursors, and cycloalliin contents in bulbs stored at 0 °C [i.e., recommended by the Food and Agriculture Organization of the United Nations (FAO)] are investigated. Ion-exchange high-performance liquid chromatography analysis revealed larger amounts of PRENCSO and cycloalliin, which were stoichiometrically balanced by the decrease in the combined amounts of the three biosynthetic precursors. The molar balance of the PRENCSO biosynthesis process during onion storage was explained well by the changes of these five compounds. High-throughput integrated liquid chromatography-tandem mass spectrometry analysis was employed to analyze multiple samples at 5 and 20 °C. The molar concentration data, converted using linear regression equations, showed a similar molar balance for the PRENCSO biosynthesis process comprising these five compounds during storage at all temperatures tested. Furthermore, the content of cycloalliin significantly increased at the expense of that of PRENCSO during storage at 20 °C.
反式-S-1-丙烯基-L-半胱氨酸亚砜（PRENCSO）是洋葱中含量最丰富的风味前体物质。对在0°C（即联合国粮食及农业组织（FAO）推荐的温度）下储存的鳞茎中PRENCSO及其生物合成前体和环蒜氨酸含量的变化进行了研究。离子交换高效液相色谱分析显示，PRENCSO和环蒜氨酸的含量较高，这两种物质在化学计量上与三种生物合成前体总量的减少相平衡。这五种化合物的变化很好地解释了洋葱储存过程中PRENCSO生物合成过程的摩尔平衡。采用高通量集成液相色谱-串联质谱分析法对5°C和20°C下的多个样品进行分析。使用线性回归方程转换后的摩尔浓度数据显示，在所有测试温度下储存期间，由这五种化合物组成的PRENCSO生物合成过程具有相似的摩尔平衡。此外，在20°C储存期间，环蒜氨酸的含量显著增加，而PRENCSO的含量则相应减少。
