硫代亚磺酸酯参与大蒜绿变作用机理初探  

Preliminary study on the mechanism of action of thiosulfinates during garlic greening

作　　者：李蕾[1] 赵广华[1] 胡小松[1] 陈芳[1] 肖丽霞[2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]扬州大学食品科学与工程学院,江苏扬州225009

出　　处：《中国调味品》2005年第7期13-17,34,共6页China Condiment

摘　　要：对新蒜采取三种不同贮藏温度处理,对大蒜中硫代亚磺酸酯含量和蒜泥滤液吸光值进行了多点监测,研究硫代亚磺酸酯与大蒜绿变能力之间的关系。结果表明,大蒜绿变能力同硫代亚磺酸酯含量呈正相关关系,由此推测硫代亚磺酸酯是参与大蒜绿变反应重要物质,其含量决定了大蒜的绿变能力。同时研究乙酸浸泡期间大蒜硫代亚磺酸酯含量的变化,分析硫代亚磺酸酯与大蒜绿变程度之间的关系。试验得出,硫代亚磺酸酯含量与大蒜绿变程度的呈线性负相关关系,推测在大蒜中前体物质——蒜氨酸含量一定的条件下,绿色素形成的越多,作为反应中间体的硫代亚磺酸酯参与转化越多,最终表现在它的含量随大蒜绿变程度增加而降低。这就进一步说明硫代亚磺酸酯参与了大蒜绿变反应。大蒜在低温贮藏过程中,第15d之后蒜素含量有很好的升高趋势,这为提高大蒜中蒜素含量的研究建立了理论依据,为其提取加工提供了生产建议。This study monitored thiosulfinates content of garlic and absorbance of filtrate of garlic puree during storage adopted at three different temperatures. The aim is to research the relationship between thiosulfinates and the ability of garlic greening. Experimental result indicated that there was a positive correlation relationship between greening ability of garlic and thiosulfinates content, so suggesting that thiosulfinates play a role in garlic greening and thiosulfinates content determines the ability of garlic greening. And a soaking greening test was carried out for studying the relationship between thiosulfinates and greening percent of garlic. Experimental result indicated that a linear negative correlation relationship between greening percent of garlic and thiosulfinates content, so speculating that the formation of the green pigment of the garlic is much more and thiosulfinates as a intermediate reactant in the garlic become decreased more on the basis of alliin content being definite. During storage at low temperature, allicin content had a ascend tendency after 15 days, which established fundamental basis for research of increasing allicin content and make a good productive suggestion for extracting allicin.

关 键 词：大蒜 硫代亚磺酸酯 绿变能力 绿变程度 蒜素 

分 类 号：TS201.2[轻工技术与工程—食品科学]