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分光光度法测定大蒜提取物中硫代亚磺酸酯含量 被引量：27

分光光度法测定大蒜提取物中硫代亚磺酸酯含量
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摘要 硫代亚磺酸酯是大蒜中的活性成分 ,由大蒜中非蛋白质氨基酸———蒜氨酸 (alliin)经内源酶蒜氨酸酶 (alliinase ,蒜氨酸裂合酶 ,EC4·4·1·4 )的酶解作用而生成的。介绍了一种利用L -半光氨酸和DTNB检测新鲜大蒜及大蒜提取物中硫代亚磺酸酯的分光光度法。此方法具有简便 ,快速和灵敏度高的特点。 Thiosulfinafes are the best known biological active compound of garlic.It is generated upon the interaction of the nonprotein amino acid alliin with the enzyme alliinase (alliin lyase,EC 4.4.1.4).In this paper it has described a simple spectrophotometric assay for the determination of total thiosulfinates in fresh garlic and garlic extract using Cysteine and DTNB.This method is very easy.fast and sensitive.
作者 李瑜 许时婴
机构地区 江南大学食品学院
出处 《中国调味品》 CAS 北大核心 2004年第7期43-48,共6页 China Condiment
关键词 大蒜 大蒜提取物 硫代亚磺酸酯 5 5′—二硫代双(2-硝基苯甲酸)(DTNB) garlic garlic extract thiosulfinates 5,5′-dithio-bis(2-nitrobenzoic acid)(DTNB)
分类号 TS207 [轻工技术与工程—食品科学]
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参考文献21

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中国调味品
2004年 第7期

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