富硒大蒜硒对蒜氨酸TLC特征图谱和含量的影响

Influence of Selenium on the Chemical Characteristic and Level of the Alliin in Garlic

了解不同含硒量富硒大蒜硒对载体植物大蒜蒜氨酸TLC特征图谱以及含量的影响。采用薄层色谱(TLC)方法和高压液相色谱(HPLC)方法鉴定和定量检测普通大蒜冻干粉(含硒量<0.38μg/g,以硒计,以下同)和富硒大蒜冻干粉(含硒量(9.52—1329μg/g)蒜氨酸。普通大蒜与富硒大蒜蒜氨酸TLC特征图谱相同,普通大蒜蒜氨酸含量范围在2.2%-3.1%之间,富硒大蒜蒜氨酸含量范围在2.1%-3.2%之间,两类大蒜蒜氨酸含量无统计学差异。初步证实含硒量小于1329μg/g富硒大蒜含硒量并不影响大蒜蒜氨酸的化学性质和含量,因此不会影响载体植物大蒜中蒜氨酸的营养和药用功能。同时,该结果在确保载体植物营养药用价值相同的前提下,为探讨不同含硒量富硒大蒜硒防控慢性疾病的量效关系提供基本的化学理论依据。

To investigate if selenium （Se） incorporation affects the primary chemical characteristic and level of the alliin in garlic, thin-layer chromatography （TLC） and high-performance liquid chromatography （HPLC） were applied to identify and quantify the alliin in common garlic powder（ 〈 0.38 μg Se/g） and Se-enriched garlic powder（9.52 - 1 329 μgSe/g）. The results proved that both the common and the Se-enriched garlic showed the spot of alliin and the same TLC spectrogram; the levels of alliin were between 2.2% and 3.1% in 10 common garlic samples and between 2.1% and 3.2% in 10 Se-enriched garlic samples,respectively,and the level of alliin in two species of garlic powders had no statistical significance. Se incorporation into garlic does not affect the TLC characteristic and levels of alliin, which is important to understand the quantity-function relationship of Se in Se-enriched garlic with different contents of Se and the chronic disease prevention.