加热蒜氨酸形成活性硫产物的鉴定

Identification of reactive sulfur species in thermal treatment of alliin

为研究加热蒜氨酸后所形成的活性硫(RSS)化合物,在363.15 K温度下加热纯蒜氨酸溶液后,用液相色谱-质谱联用法(LC-MS)、串联质谱法(MS/MS)和液相色谱-高分辨质谱法(UPLC-HRMS)联用鉴定所形成的RSS产物。结果表明,蒜氨酸受热分解、转化可产生烯丙基丙氨酸基二硫烷、三硫烷和四硫烷、双丙氨酸基二硫烷、三硫烷和四硫烷等RSS化合物;其中烯丙基丙氨酸基四硫烷应是新发现的有机含硫化合物。提出了蒜氨酸加热形成RSS和生成S-烯丙基-L-半胱氨酸的新途径。结果表明,厌氧、加热蒜氨酸时,可形成多种RSS化合物;RSS化合物有助于揭示黑蒜、蒜泥、腌制蒜等大蒜加工品的生物活性与保健作用。

To identify the reactive sulfur species(RSS) made from thermal treatment of alliin,the pure alliin solution was heated at 363. 15 K and RSS were analyzed by HPLC-mass spectrometry(MS),tandem mass spectrometry(MS/MS) and ultra-pressure liquid chromatography-high resolution mass spectrometry(UPLC/HRMS). The results showed that RSSs made from alliin included allyl alanine disulfide,trisulfide,tetrasulfide,and dialanine disulfide,trisulfide,tetrasulfide. The allyl alanine tetrasulfide was discovered for the first time. Besides,these RSSs were also found from alliin thermal decomposition. This discovery provides a new way to produce S-Allyl-L-cysteine directly from thermolysis of alliin. In conclusion,RSS can be generated from alliin by heating treatment. In addition,the study helps to explain the functional effect of processed garlic products such as black garlic,mashed garlic and marinated garlic.