综述与专题评论

大蒜含硫化合物及在加工中的变化机理研究进展

  • 刘肖 ,
  • 周才琼
展开
  • 1(西南大学 食品科学学院,重庆,400715)
    2(重庆市特色食品工程技术研究中心,重庆,400715)
副教授(周才琼教授为通讯作者,E-mail:zhoucaiqiong@swu.edu.cn)。

网络出版日期: 2019-03-25

Research progress on sulfur compounds in garlic and the mechanisms of changes in processing

  • LIU Xiao ,
  • ZHOU Caiqiong
Expand
  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China)

Online published: 2019-03-25

摘要

大蒜作为一类具有较高营养价值的药食两用物质,应用广泛。大蒜最重要的风味成分和特征功能成分是含硫化合物,其种类和含量会由于不同的加工方式而发生变化,从而使大蒜制品的风味、营养和功能发生变化。文章综述了大蒜含硫化合物在加工中的变化及变化机理,可为大蒜深加工产品的功能化开发及合理利用加工技术提供理论基础。

本文引用格式

刘肖 , 周才琼 . 大蒜含硫化合物及在加工中的变化机理研究进展[J]. 食品与发酵工业, 2019 , 45(5) : 282 -288 . DOI: 10.13995/j.cnki.11-1802/ts.017628

Abstract

Garlic has been widely used as a kind of medicine and food with high nutritional values. Garlic is full of sulfur compounds, which are the most important flavor and functional components in garlic. The types and contents of sulfur compounds in garlic change due to different processing methods, which affects the flavor, nutrition and functions of garlic products. In order to hinder the destruction of sulfur-containing compounds during processing and to guide their proper changes, this article reviewed the changes and the mechanisms of changes of sulfur compounds in garlic during processing. This paper provided theoretical bases for further development of functional garlic products as well as utilizing processing technologies reasonably.

参考文献

[1] XU C, MATHEWS A E, RODRIGUES C, et al. Aged garlic extract supplementation modifies inflammation and immunity of adults with obesity: A randomized, double-blind, placebo-controlled clinical trial[J]. Clinical Nutrition Espen, 2018,24:148.
[2] SCHWINGSHACKL L, MISSBACH B, HOFFMANN G. An umbrella review of garlic intake and risk of cardiovascular disease[J]. Phytomedicine, 2016,23(11):1 127-1 133.
[3] YANG L, YANG M, LI S, et al. S-allylmercaptocysteine attenuates posaconazole-induced adverse effects in mice through antioxidation and anti-inflammation[J]. International Immunopharmacology, 2018,58:9.
[4] ZHANG H, WANG P, XUE Y, et al. Allicin ameliorates cognitive impairment in APP/PS1 mice via suppressing oxidative stress by blocking JNK signaling pathways[J]. Tissue and Cell, 2018,50:89-95.
[5] KALLEL F, ELLOUZ CHAABOUNI S. Perspective of garlic processing wastes as low‐cost substrates for production of high-added value products: A review[J]. Environmental Progress & Sustainable Energy, 2017,36(6):37-47.
[6] YUAN H, SUN L, CHEN M, et al. An analysis of the changes on intermediate products during the thermal processing of black garlic[J]. Food Chemistry, 2018,239:56-61.
[7] OZCAN M M. Bioactive properties of garlic (Allium sativum L.) - A review[J]. Journal of Medicinal & Spice Plants, 2016,21(4):174-182.
[8] 李明强,胡铭,韩志俊,等. 蒜氨酸在家兔体内药代动力学研究[J]. 现代医药卫生, 2018,34(4):506-508.
[9] XIANG Y, ZHAO J, ZHAO M, et al. Allicin activates autophagic cell death to alleviate the malignant development of thyroid cancer[J]. Exp Ther Med, 2018,15(4):3 537-3 543.
[10] RAD H I, ARZANLOU M, OMID M R, et al. Effect of culture media on chemical stability and antibacterial activity of allicin[J]. Journal of Functional Foods, 2017,28:321-325.
[11] YUN J, OLIYNYK S, LEE Y, et al. Ajoene restored behavioral patterns and liver glutathione level in morphine treated C57BL6 mice[J]. Archives of Pharmacal Research, 2017,40(1):106-111.
[12] CHOI J, CHO S, LIM Y, et al. Enhancement of the antimycobacterial activity of macrophages by ajoene[J]. Innate Immunity, 2017,24(1):79-88.
[13] BLOCK E, BECHAND B, GUNDALA S, et al. Fluorinated analogs of organosulfur compounds from garlic (Allium sativum): Synthesis, chemistry and anti-angiogenesis and antithrombotic studies[J]. Molecules, 2017,22(12):2 081.
[14] 夏红. RORα高表达对二烯丙基二硫抑制人胃癌MGC803细胞上皮-间质转化的影响[J].中国癌症杂志, 2017,27(5):359-367.
[15] ESCRIBANO B M, AGüERA E, AGUILAR-LUQUE M, et al. Neuroprotective effect of S-allyl cysteine on an experimental model of multiple sclerosis: Antioxidant effects[J]. Journal of Functional Foods, 2018,42:281-288.
[16] JEANETTE JOUBERT P N K H. Insulinotropic effect of S-allyl cysteine in rat pups[J]. The Korean Society of Food Science and Nutrition, 2018,23(1):15-21.
[17] PETROPOULOS S A, GIOIA F D, NTATSI G. Vegetable organosulfur compounds and their health promoting effects[J]. Current Pharmaceutical Design, 2017,23(19):2 850-2 875.
[18] RAMIREZ D A, LOCATELLI D A, GONZáLEZ R E, et al. Analytical methods for bioactive sulfur compounds in Allium: An integrated review and future directions[J]. Journal of Food Composition and Analysis, 2017,61:4-19.
[19] MITROV K, SVOBODA P, MILELLA L, et al. Alliinase and cysteine synthase transcription in developing garlic (Allium sativum L.) over time[J]. Food Chemistry, 2018,251:103-109.
[20] HUGHES J, TREGOVA A, TOMSETT A B, et al. Synthesis of the flavour precursor, alliin, in garlic tissue cultures[J]. Phytochemistry, 2005,66(2):187.
[21] YU T H, WU C M, HO C T. Meat-like flavor generated from thermal interactions of glucose and alliin or deoxyalliin[J]. Journal of Agricultural & Food Chemistry, 1994,42(4):1 005-1 009.
[22] LANZOTTI V, SCALA F, BONANOMI G. Compounds from Allium species with cytotoxic and antimicrobial activity[J]. Phytochemistry Reviews, 2014,13(4):769-791.
[23] 胡兴鹏,周华,杜阳敏,等. 蒜氨酸的热分解及其机理分析[J]. 食品科学, 2017,38(3):64-68.
[24] 黄雪松,李星星,陈子兴. 加热蒜氨酸形成活性硫产物的鉴定[J]. 食品与发酵工业, 2018,44(2):75-80.
[25] 马招弟. 中国大蒜出口贸易现状研究[J]. 农村经济与科技, 2017,28(2):264-266.
[26] TOCMO R, WU Y, LIANG D, et al. Boiling enriches the linear polysulfides and the hydrogen sulfide-releasing activity of garlic[J]. Food Chemistry, 2017,221:1 867-1 873.
[27] LOCATELLI D A, ALTAMIRANO J C, GONZLEZ R E, et al. Home-cooked garlic remains a healthy food[J]. Journal of Functional Foods, 2015,16:1-8.
[28] PABLO F C, ALEJANDRA CAMARGO, CLAUDIO R GALMARINI A, et al. Effect of cooking on garlic (Allium sativum L.) antiplatelet activity and thiosulfinates content[J]. Journal of Agricultural & Food Chemistry, 2007, 55(4):1 280-1 288.
[29] 王洋子. 农产品保鲜中微冻技术的应用探究[J]. 食品安全导刊, 2016(6X):123.
[30] 胡传银,刘飞,张爱民. 出口速冻蒜米加工新工艺研究与应用[J]. 食品科技, 2015,36(2):78-81.
[31] TAO D, ZHOU B, ZHANG L, et al. 'Laba' garlic processed by dense phase carbon dioxide: the relation between green colour generation and cellular structure, alliin consumption and alliinase activity[J]. Journal of the Science of Food & Agriculture, 2016,96(9):2 969-2 975.
[32] 王皓,王嘉琳,李丽慧,等. 糖蒜腌制过程中化学成分的变化研究[J]. 中国调味品, 2017,42(8):10-14, 20.
[33] 罗海青,吴磊,朱翠玲,等. 黑蒜加工过程中营养组分及挥发性风味物质变化研究[J]. 食品科技, 2016,37(7):104-108.
[34] LU X, LI N, QIAO X, et al. Composition analysis and antioxidant properties of black garlic extract[J]. Journal of Food and Drug Analysis, 2017,25(2):340-349.
[35] KIMURA S, TUNG Y C, PAN M H, et al. Black garlic: A critical review of its production, bioactivity, and application[J]. Journal of Food & Drug Analysis, 2017,25(1):62-70.
[36] CZOMPA A, SZOKE K, PROKISCH J, et al. Aged (Black) versus raw garlic against ischemia/reperfusion-induced cardiac complications[J]. International Journal of Molecular Sciences, 2018,19(4):1 017.
[37] CHEN Y A, TSAI J C, CHENG K C, et al. Extracts of black garlic exhibits gastrointestinal motility effect[J]. Food Research International, 2018,7:102-109.
[38] TOCMO R, LAI A N, WU Y, et al. Organosulphide profile and hydrogen sulphide-releasing activity of garlic fermented by Lactobacillus plantarum[J]. Journal of Functional Foods, 2017,30:254-259.
[39] EBRAHIMI PURE A, GHODS MOFIDI S M, KEYGHOBADI F, et al. Chemical composition of garlic fermented in red grape vinegar and kombucha[J]. Journal of Functional Foods, 2017,34:347-355.
[40] KIM S, PARK S, LEE S, et al. UPLC/ESI-MS/MS analysis of compositional changes for organosulfur compounds in garlic (Allium sativum L.) during fermentation[J]. Food Chemistry, 2016,211:555-559.
[41] KIM S, KIM D B, LEE S, et al. Profiling of organosulphur compounds using HPLC-PDA and GC/MS system and antioxidant activities in hooker chive (Allium hookeri)[J]. Natural Product Research, 2016,30(24):1.
[42] 孙思成,刘璐璐,徐新星,等. 适宜超高压处理条件脱除大蒜臭味保持抗氧化和抑菌能力[J]. 农业工程学报, 2017(19):308-314.
[43] HUANG L, DING X, ZHAO Y, et al. Modification of insoluble dietary fiber from garlic straw with ultrasonic treatment[J]. Journal of Food Processing and Preservation, 2018,42(1):e13 399.
[44] LU Q, LU P M, PIAO J H, et al. Preparation and physicochemical characteristics of an allicin nanoliposome and its release behavior[J]. LWT - Food Science and Technology, 2014,57(2):686-695.
[45] DP I, S S, S N, et al. Biological evaluation of synthesized allicin and its transformation products obtained by microwaves in methanol: antioxidant activity and effect on cell growth[J]. Biotechnology and Biotechnological Equipment, 2015,29(1):189-194.
[46] 孟春生,熊敏,肖岚,等. 紫皮大蒜脱臭及其复合调味品加工工艺的研究[J]. 中国调味品, 2013(8):75-78.
[47] 程安玮,王文亮,徐同成,等. 辐照对大葱粉中挥发性含硫化合物的影响[J]. 中国食物与营养, 2011(7):37-40.
[48] 郭小宁,周林燕,毕金峰,等. 大蒜热风-变温压差膨化干燥工艺的优化[J]. 食品与发酵工业, 2014,40(8):126-131.
[49] 管苹,张黎明,郝利民,等. 马铃薯淀粉包埋脱除大蒜臭味[J]. 食品科学, 2018,39(5):148-154.
文章导航

/