蒜片加工液原液及发酵液主要化学成分分析

Main Chemical Components of Garlic Slice Processing Liquid and Fermentation Broth

蒜片加工过程中产生大量废液,而大蒜中含有许多生物活性成分,为对其利用提供依据,通过气相色谱-质谱联用和液相色谱-质谱方法对蒜片加工原液和发酵液的化学成分进行分析。结果表明,蒜片加工原液中易挥发性功能性成分主要为二烯丙基二硫化物、2-乙烯基-4H-1,3-二噻烯等含硫化合物,发酵液中易挥发性成分主要为甲基-L-吡喃阿拉伯糖苷以及正丁酸、正戊酸等;蒜片加工原液中难挥发性成分主要为γ-L-谷氨酰-S-(2-丙烯基)-L-半胱氨酸,发酵液中难挥发性成分主要为illisimoidA和5'-(羟基磺酰氧基)茉莉酸。蒜片加工原液中易挥发和不易挥发成分可以作为提取有效活性物质的来源。

A large amount of waste liquid is produced in the processing of garlic slices.The research aims to provide a basis for the comprehensive utilization of this waste liquid which has lots of bioactive components.We analyzed the bioactive components of the processing liquid and the fermentation broth by gas chromatography-mass spectrometer(GC-MS)and liquid chromatography-mass spectrometry(LC-MS).The results show that the processing liquid of garlic slices mainly contains volatile sulfur-containing compounds such as diallyl disulfide(DADS),2-vinyl-4H-1,3-dithiene(vinyldithiins)and so on.The volatile components in the fermentation broth include methyl-l-arabinopyranoside,butyric acid and pentanoic acid.The processing liquid of garlic slices contains non-volatile components,mainlyγ-L-glutamyl-S-(2-propenyl)-L-cysteine,and illisimoid A and 5'-(hydroxysulfonyloxy)jasmonic acid are the main non-volatile components in the fermentation broth.The volatile and non-volatile components in the processing liquid of garlic slices can be used as the source of effective active substances.