煮沸会使线性多硫化物和大蒜的硫化氢释放活性富集。
Boiling enriches the linear polysulfides and the hydrogen sulfide-releasing activity of garlic.
机构信息
Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 117543 Singapore, Singapore.
Food Quality Design Group, Wageningen University, PO Box 8129, Wageningen, Netherlands.
出版信息
Food Chem. 2017 Apr 15;221:1867-1873. doi: 10.1016/j.foodchem.2016.10.076. Epub 2016 Oct 19.
Garlic is rich in polysulfides, and some of them can be HS donors. This study was conducted to explore the effect of cooking on garlic's organopolysulfides and HS-releasing activity. Garlic bulbs were crushed and boiled for a period ranging from 3 to 30min and the solvent extracts were analyzed by GC-MS/FID and HPLC. A cell-based assay was used to measure the HS-releasing activity of the extracts. Results showed that the amounts of allyl polysulfides increased in crushed garlic boiled for 6-10min; however, prolonging the thermal treatment to 20 or 30min decreased their concentrations. Data of the HS-releasing activity, expressed as diallyl trisulfide equivalents (DATS-E), parallel this trend, being significantly higher at 6 and 10min boiling. Our results showed enhancement of HS-releasing activity upon moderate boiling, suggesting that shorter cooking time may maximize its health benefits as a dietary source of natural HS donors.
大蒜富含多硫化物，其中一些可以作为 HS 供体。本研究旨在探讨烹饪对大蒜有机多硫化物和 HS 释放活性的影响。将大蒜鳞茎压碎并煮沸 3 至 30 分钟，然后通过 GC-MS/FID 和 HPLC 分析溶剂提取物。使用基于细胞的测定法来测量提取物的 HS 释放活性。结果表明，在 6-10 分钟煮沸的压碎大蒜中，烯丙基多硫化物的含量增加；然而，将热处理延长至 20 或 30 分钟会降低其浓度。以二烯丙基三硫化物当量 (DATS-E) 表示的 HS 释放活性数据与这一趋势平行，在 6 分钟和 10 分钟的煮沸时显著更高。我们的结果表明，适度煮沸会增强 HS 释放活性，这表明较短的烹饪时间可能最大限度地发挥其作为天然 HS 供体饮食来源的健康益处。
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