摘要
目的:建立蒜酶催化蒜氨酸反应产物的HPLC-MS分析方法。方法:使用电喷雾电离源分析蒜酶催化蒜氨酸反应产物。结果:确认蒜酶催化蒜氨酸产生大蒜辣素和丙酮酸。结论:此法灵敏、快速、准确,可为大蒜辣素的定量及动力学分析研究提供依据。
Objective: To develop HPLC-MS method for detecting catalytic reaction products ofalliin by alliinase. Methods: HPLC-MS equipped with an electro spray ionization (ESI) source was used for this study. Results: The catalytic reaction products of alliin by alliinase are determined as allicin and pyruvic acid. Conclusion: The method is sensitive, simple and accurate, and will provide a basis for the study of allicin in and its pharmacodynamics.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第9期485-486,共2页
Food Science
基金
新疆维吾尔自治区高技术研究与发展计划项目(200511112)