运用固相微萃取-气质联用分析技术,以新鲜大蒜提取液做参照,对蒜片加工废水原液、超滤浓缩液及其自然发酵产物和超滤透过液的反渗透浓缩液进行了含硫挥发成分的计算机分析。计算机系统分别从新鲜大蒜提取液、蒜片加工废水的原液、超滤浓缩液及其自然发酵产物和超滤透过液的反渗透浓缩液中检出了35、54、57、46和54种挥发成分,其中挥发性含硫化合物的种类和峰面积占比分别为新鲜大蒜提取液21种(96.279%)、蒜片加工废水原液20种(87.737%)、超滤浓缩液25种(76.897%)、超滤浓缩液的自然发酵产物17种(58.971%)和超滤透过液的反渗透浓缩液20种(87.300%)。其中有2种是首次检测识别到的新的含硫挥发成分,5-乙基-2-亚氨基噻唑烷-4-酮和2-乙酰氨基-δ-(2)-噻唑啉-4-酮。
Compared with fresh garlic extract (FGE), volatile sulfur compounds (VSCs) in garlic slices rinsed water (GSRW), in its ultra fltration concentrate (UFC) as well as in its corresponding natural fermentate (UFCNF) and Reverse Osmosis concentrate of UltraFiltration permeate (ROC) were analyzed using Solid-Phase Micro Extraction coupled with GC-MS. There were 35, 54, 57,46, and 54 volatiles in total identified from FGE, GSRW, UFC, UFCNF, and ROC, respectively. Among them, there were 21, 20, 25, 17, and 20 VSCs in above mentioned liquid samples. The peak area of VSCs accounted for 96.279%, 87.737%, 76.897%, 58.971%, and 87.3% of total peak area for FGE, GSRW, UFC, UFCNF, and ROC, respectively. 5-ethyl-2-imino thiazolidine-4-ketone and 2-acetamino-δ-(2)-thiazolin-4-one were two new VSCs detected and identified for the first time.
[1] STOLL A,SEEBECk E.Chemical investigations on allin,the specific principle of garlic[J].Advances in Enzymology & Related Subjects of Biochemistry,1951,11(11):377-400.
[2] 马丽娜,李峰杰,陈坚,等.大蒜主要活性成分及药理作用研究进展[J].中国药理学通报,2014,30(6):760-763.
[3] SULERIA H A R,BUTT M S,KHALID N,et al.Garlic(Allium sativum):diet based therapy of 21st century-a review[J].Asian Pacific Journal of Tropical Disease,2015,5(4):271-278.
[4] MARCHESE A,BARBIERI R,SANCHES-SILVA A,et al.Antifungal and antibacterial activities of allicin:a review[J].Trends in Food Science & Technology,2016,52:49-56.
[5] BORLINGHAUS J,ALBRECHT F,GRUHLKE M C,et al. Allicin:chemistry and biological properties.[J].Molecules,2014,19(8):12 591-12 618.
[6] 朱少伟,邵淑丽,张蕾,等.大蒜素诱导人胃癌SGC-7901细胞凋亡[J].中国细胞生物学学报,2017,39(1):6-12.
[7] 丛利家,张小洁,范红艳.大蒜素抗肿瘤作用的研究进展[J].吉林医药学院学报,2015(3):225-228.
[8] 范鑫,徐晓云,潘思轶,等.大蒜的功效及加工研究进展[J].北京农业,2014(12):197-199.
[9] 王伟.大蒜切片废水的综合治理研究[D].山东:山东大学,2009.
[10] 王瑜,邢效娟,景浩.大蒜含硫化合物及风味研究进展[J].食品安全质量检测学报,2014(10):3 092-3 097.
[11] OUROUADI S,MOUMENE H,ZAKI N,et al.Garlic(Allium sativum):a source of multiple nutraceutical and functional components (review)[J]. Journal of Chemical Biological & Physical Sciences,2016,7(1):9-21.
[12] CORZO-MARTINEZ M,CORZO N,VILLAMIEL M.Biological properties of onions and garlic[J].Trends in Food Science & Technology,2007, 18(12):609-625.
[13] 李新霞,林守峰,陈坚.大蒜辣素(二烯丙基硫代亚磺酸酯)性质及相关研究进展[J].天然产物研究与开发,2012,24(1):132-135.
