数字农科院2.0

Profiling Of Organosulfur Compounds And Amino Acids In Garlic From Different Regions Of China

文献类型: 外文期刊

作者: Liu, PX; Weng, R; Sheng, XJ; Wang, XL; Zhang, WH; Qian, YZ; Qiu, J

作者机构:

关键词: Allium Sativum L.; Organosulfur Compounds; Amino Acids; Uhplc-Ms/Ms; Multivariate Data Analysis

期刊名称: FOOD CHEMISTRY

ISSN: 0308-8146

年卷期: 2020 年 305 卷

页码:

收录情况: JCR(2021版) ; EI(2021版)

摘要: The quality of garlic is mainly attributed to organosulfur compounds that are the secondary metabolites of certain amino acids. Herein, a sensitive and rapid method for the simultaneous determination of 7 organosulfur compounds and 21 amino acids using ultra-high-performance liquid chromatography coupled with tandem mass spectrometry (UHPLC-MS/MS) was developed. Then the levels of these 28 compounds and allicin in garlic among 242 samples from 6 provinces in China were profiled with multivariate data analysis. The results showed that garlic was rich in organosulfur compounds and could be a good supplement for amino acids. Contents of 29 compounds varied greatly among the provinces. The multivariate data analysis demonstrated two major groups for all samples, indicating that the location has a significant influence on the metabolism of garlic. Besides, the compositional differences of garlic from 6 provinces and correlations for growing conditions and contents of components were also analyzed.

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