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评估合成大蒜素的稳定性及其与大蒜中内源性化合物的反应活性。

Evaluate the stability of synthesized allicin and its reactivity with endogenous compounds in garlic.

作者信息

Zhou Shanshan, Yan Xiaoying, Qiao Xuguang, Qiu Zhichang, Zhu Weihe, Lu Xiaoming, Zheng Zhenjia, Zhang Bin

机构信息

College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Human Health in Universities of Shandong, Taian, Shandong, China.

Department of Food Science, University of Massachusetts Amherst, Amherst, MA, 01003, USA.

出版信息

NPJ Sci Food. 2025 Feb 6;9(1):18. doi: 10.1038/s41538-025-00374-2.

DOI:10.1038/s41538-025-00374-2
PMID:39915544
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11802734/
Abstract

The study aimed to prepare allicin in large quantities and evaluate the effects of different conditions and endogenous substances (polyphenols and free amino acids) in garlic on its stability. The optimized synthesis conditions of allicin (DADS:HAc = 2:9, HO:DADS = 2:1.6, reacted for 6.5 h) were established based on response surface design. Allicin with 92.57% purity was obtained by high-speed counter-current chromatography. The results of allicin degradation experiment indicated that the degradation rate of allicin accelerated with the increases of initial concentration and temperature, the degradation process of allicin was good fit with two first-order kinetics (R > 0.97). The stability of allicin was higher in pH 2-5.8 than in pH 8-9. Apigenin, myricetin, and quercetin combined with peroxidase enhanced the stability of allicin. Cysteine, arginine, and histidine could react with allicin. These findings provide insights for optimizing for allicin storage and food processing applications.

摘要

该研究旨在大量制备大蒜素，并评估大蒜中不同条件和内源性物质（多酚和游离氨基酸）对其稳定性的影响。基于响应面设计确定了大蒜素的优化合成条件（二烯丙基二硫：醋酸 = 2:9，水：二烯丙基二硫 = 2:1.6，反应6.5小时）。通过高速逆流色谱法获得了纯度为92.57%的大蒜素。大蒜素降解实验结果表明，大蒜素的降解速率随初始浓度和温度的升高而加快，大蒜素的降解过程与二级一级动力学拟合良好（R > 0.97）。大蒜素在pH 2 - 5.8时的稳定性高于pH 8 - 9时。芹菜素、杨梅素和槲皮素与过氧化物酶结合可提高大蒜素的稳定性。半胱氨酸、精氨酸和组氨酸可与大蒜素发生反应。这些发现为优化大蒜素储存和食品加工应用提供了思路。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8b6e/11802734/4f01dab0b4ea/41538_2025_374_Fig7_HTML.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8b6e/11802734/870c4d970ffc/41538_2025_374_Fig4_HTML.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8b6e/11802734/a7488500d32e/41538_2025_374_Fig6_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8b6e/11802734/4f01dab0b4ea/41538_2025_374_Fig7_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8b6e/11802734/21c277e34c50/41538_2025_374_Fig1_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8b6e/11802734/4fbcabc1712c/41538_2025_374_Fig2_HTML.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8b6e/11802734/870c4d970ffc/41538_2025_374_Fig4_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8b6e/11802734/b12b66b1ed3d/41538_2025_374_Fig5_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8b6e/11802734/a7488500d32e/41538_2025_374_Fig6_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8b6e/11802734/4f01dab0b4ea/41538_2025_374_Fig7_HTML.jpg

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