高效液相色谱法测定大蒜中蒜氨酸含量  

Determination of Alliin in Garlic by High Performance Liquid Chromatography

作　　者：王伟[1] 乔旭光[1] 李福伟[2] 

机构地区：[1]山东农业大学食品科学与工程学院 [2]山东省科学院分析测试中心,济南250014

出　　处：《食品与发酵工业》2006年第4期115-117,121,共4页Food and Fermentation Industries

基　　金：国家自然科学基金(No.30270937);国家863计划(No.2001AA248021)资助

摘　　要：采用高效液相色谱法对大蒜中的蒜氨酸进行定性定量研究,利用微波灭酶、水煮灭酶、有机溶剂冷冻灭酶3种方法对大蒜中蒜氨酸进行提取。蒜氨酸的出峰时间为3.717min,测得蒜氨酸的含量为:0.823%、0.730%和0.156%。同时对大蒜破碎放置1d后体系中剩余蒜氨酸的含量进行了分析,测得剩余蒜氨酸含量占蒜氨酸总量的23.0%。通过向破碎的大蒜体系中添加磷酸吡哆醛(PLP),能够显著提高蒜氨酸的转化率。The qualitative and quantitative determination of alliin in garlic was studied by high performance liquid chromatography. The alliin was extracled by there inactivated enzyme methods, including microwave, boiled water, chilled organic solvent. The retention time of alliin is 3. 717 min. The alliin content of garlic was 0. 823 %, 0. 730 %, 0. 156%. The residual quantity of alliin one day later is 23.0 %. The transformation ratio of alliin was improved by the addition of pyridoxine phosphate（PLP）.

关 键 词：大蒜 蒜氨酸 高效液相色谱 含量 

分 类 号：TS207[轻工技术与工程—食品科学]