关于煮沸对大蒜中有机硫化物及硫化氢释放活性影响的数据。
Data on the effect of boiling on the organosulfides and the hydrogen sulfide-releasing activity of garlic.
作者信息
Tocmo Restituto, Wu Yuchen, Liang Dong, Fogliano Vincenzo, Huang Dejian
机构信息
Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 117543 Singapore.
Food Quality Design Group, Wageningen University, PO Box 8129, Wageningen, Netherlands.
出版信息
Data Brief. 2016 Nov 24;10:221-226. doi: 10.1016/j.dib.2016.11.074. eCollection 2017 Feb.
This article contains experimental data on the identification and quantification of the organosulfides on boiled garlic extracts. Data included are related to the research article "" (R. Tocmo, Y. Wu, D. Liang, V. Fogliano, D. Huang, 2016) [1]. Characterization was carried out by GC-MS and HPLC. Dose-response curves obtained from the cell-based HS-releasing capacity assay of allicin transformation products, namely vinyl dithiins and ajoene are also included. DATS-E values were calculated from these dose-response curves to quantify the contribution of the individual polysulfides to the HS-releasing capacity of boiled extracts.
本文包含有关煮制大蒜提取物中有机硫化物鉴定和定量的实验数据。所包含的数据与研究文章“”（R. Tocmo、Y. Wu、D. Liang、V. Fogliano、D. Huang，2016年）[1]相关。通过气相色谱 - 质谱联用仪（GC-MS）和高效液相色谱法（HPLC）进行表征。还包括从大蒜素转化产物（即乙烯基二硫醚和阿霍烯）基于细胞的硫化氢释放能力测定中获得的剂量反应曲线。根据这些剂量反应曲线计算二烯丙基三硫醚 -E值，以量化各个多硫化物对煮制提取物硫化氢释放能力的贡献。
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