Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
Food Chem. 2017 May 15;223:25-30. doi: 10.1016/j.foodchem.2016.12.011. Epub 2016 Dec 9.
To investigate thermolysis kinetics and identify degradation compounds, alliin solutions were heated at 60, 80, and 89°C. The degradation compounds of alliin were identified by high performance liquid chromatography-mass spectrometry (HPLC-MS), tandem mass spectrometry (MS/MS) and ultra-pressure liquid chromatography-high resolution mass spectrometry (UPLC-HRMS). The results showed that the thermal degradation kinetic of alliin could be described by a first-order reaction and k=4.38×10exp (-142494/RT), where k is the reaction rate constant, min; R is gas constant; T is the absolute temperature, K. Degraded compounds, including S-allyl-l-cysteine and ethers, such as allyl alanine disulfide, allyl alanine trisulfide, allyl alanine tetrasulfide, dialanine disulfide (cysteine), dialanine trisulfide and dialanine tetrasulfide, were identified by HPLC-MS, MS/MS and UPLC-HRMS. Allyl alanine tetrasulfide was identified for the first time in alliin. The results show that alliin is unstable and significant numbers of organosulfur compounds are generated under high temperature treatment.
为了研究热解动力学并鉴定降解产物，将蒜氨酸溶液在 60、80 和 89°C 下加热。通过高效液相色谱-质谱联用（HPLC-MS）、串联质谱（MS/MS）和超高效液相色谱-高分辨质谱联用（UPLC-HRMS）鉴定了蒜氨酸的降解产物。结果表明，蒜氨酸的热降解动力学可以用一级反应来描述，k=4.38×10exp (-142494/RT)，其中 k 为反应速率常数，min；R 为气体常数；T 为绝对温度，K。通过 HPLC-MS、MS/MS 和 UPLC-HRMS 鉴定了降解产物，包括 S-烯丙基-L-半胱氨酸和醚类，如烯丙基丙氨酸二硫醚、烯丙基丙氨酸三硫醚、烯丙基丙氨酸四硫醚、二丙氨酸二硫醚（半胱氨酸）、二丙氨酸三硫醚和二丙氨酸四硫醚。首次在蒜氨酸中鉴定出烯丙基丙氨酸四硫醚。结果表明，蒜氨酸不稳定，高温处理会产生大量的有机硫化合物。
