热处理过程中洋葱中有机硫化合物的变化。 （注：这里的“(L.)”可能是洋葱学名中某个特定的缩写或标注，但不影响整体翻译，所以直接保留原样放在括号里）
Change in organosulfur compounds in onion ( L.) during heat treatment.
作者信息
Kim Sunyoung, Lee Sanghee, Shin Dongbin, Yoo Miyoung
机构信息
Food Analysis Center, Korea Food Research Institute, Seongnam, Gyeonggi, 13539 Korea.
出版信息
Food Sci Biotechnol. 2016 Feb 29;25(1):115-119. doi: 10.1007/s10068-016-0017-7. eCollection 2016.
Abstract
Changes in contents of the S-alk(en)yl-L-cysteine sulfoxides (ACSOs) methiin, isoalliin, propiin, and cycloalliin in onions after boiling, frying, steaming, and microwaving were investigated using Liquid Chromatography Electrospray Ionization-Tandem Mass Spectrometry (LC/ESI-MS/MS). ACSOs contents increased by 34.2-568.0% during frying, steaming and microwaving, whereas ACSOs contents decreased by 32.6-69.4% during boiling. The methiin level in heat-treated onions ranged from 0.18 to 0.47 g/100 g of dry weight (DW), and the cycloalliin concentration in heat-treated onions ranged from 0.31 to 3.50 g/100 g of DW. The amount of isoalliin in processed onions was 0.34-3.32 g/100 g of DW, and propiin was 0.15-1.67 g/100 g of DW. Changes in the ACSO concentrations were dependent on the cooking method. The quality of heat processed onions was evaluated.
摘要
采用液相色谱-电喷雾电离串联质谱法（LC/ESI-MS/MS）研究了洋葱在煮沸、油炸、蒸煮和微波加热后S-烷（烯）基-L-半胱氨酸亚砜（ACSOs）——甲硫氨酸亚砜、异蒜氨酸、丙硫氨酸和环蒜氨酸含量的变化。在油炸、蒸煮和微波加热过程中，ACSOs含量增加了34.2%至568.0%，而在煮沸过程中ACSOs含量下降了32.6%至69.4%。热处理洋葱中甲硫氨酸亚砜的含量为0.18至0.47克/100克干重（DW），热处理洋葱中环蒜氨酸的浓度为0.31至3.50克/100克DW。加工洋葱中异蒜氨酸的含量为0.34至3.32克/100克DW，丙硫氨酸为0.15至1.67克/100克DW。ACSO浓度的变化取决于烹饪方法。对热处理洋葱的品质进行了评估。
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