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）联用法鉴定所形成的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发现的有机含硫化合物，其他RSS化合物 均在蒜氨酸热分解产物中被发现 。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。这些结果表明：厌氧、加热蒜氨酸时，可形成多种RSS化合物；这些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 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 is a new compound which was discovered firstly. Besides, these RSSs were also firstly founded from the thermal decomposition of alliin. S-Allyl-L-cysteine can be generated directly from the thermolysis of alliin, which is a completely new-founded way. In conclusion, Rss could be founded from alliin when heated and may explain the functional effect of processed garlic such as black, salted, sugared once.