Determination of propylene sulfide and diallyl sulfide in onion by high-performance liquid chromatography diode array detector

  • REN Xingquan ,
  • ZHAO Jun ,
  • LIU Pan ,
  • HUO Wenqing
Expand
  • (Jiuquan Food Inspection and Testing Center, Jiuquan 735000, China)

Received date: 2023-06-01

  Revised date: 2023-06-25

  Online published: 2024-04-17

Abstract

A method for the determination of propylene sulfide and diallyl sulfide in onion by high-performance liquid chromatography with a diode array detector was established.After adding butyl mercaptan to the sample, it was extracted with acetonitrile and excess water was absorbed with anhydrous sodium sulfate before centrifugation, Thermo Hypersil GOLD liquid chromatography column (150 mm×4.6 mm, 5 μm) was used, with acetonitrile and water as the mobile phase, a flow rate of 1.0 mL/min, column temperature of 35 ℃, and injection volume of 10 μL.The detection range of the diode array detector was 190-400 nm, and the detection wavelength was 200 nm.The linear correlation coefficient R in 1-100 μg/mL of the propylene sulfide and diallyl sulfide concentration was 0.999 97-0.999 98 and the detection limit of propylene sulfide and diallyl sulfide was 0.50 mg/kg, and the quantification limit of propylene sulfide and diallyl sulfide was 1.50 mg/kg. The recovery rate of the three concentration spiking levels of 5 μg/mL, 10 μg/mL, and 15 μg/mL was 96%-103% and the relative standard deviations were 0.28%-0.49%. The method has simple pretreatment, good scientificity, accuracy, reproducibility and precision, and is suitable for the analysis and detection of propylene sulfide and diallyl sulfide in onion.

Cite this article

REN Xingquan , ZHAO Jun , LIU Pan , HUO Wenqing . Determination of propylene sulfide and diallyl sulfide in onion by high-performance liquid chromatography diode array detector[J]. Food and Fermentation Industries, 2024 , 50(6) : 241 -246 . DOI: 10.13995/j.cnki.11-1802/ts.036321

References

[1] 康美玲. 洋葱抑菌作用研究[J]. 安徽农业科学, 2012, 40(5):2604-2607.
KANG M L. Study on bacteriostasis of onion[J]. Journal of Anhui Agricultural Sciences, 2012, 40(5):2604-2607.
[2] 周琬颜. 中国洋葱国际竞争力研究[D]. 保定: 河北农业大学, 2019.
ZHOU W Y. Research on the international competitiveness of Chinese onion[D]. Baoding: Hebei Agricultural University, 2019.
[3] TAKAHAMA U, HIROTA S. Deglucosidation of quercetin glucosides to the aglycone and formation of antifungal agents by peroxidase-dependent oxidation of quercetin on browning of onion scales[J]. Plant & Cell Physiology, 2000, 41(9):1021-1029.
[4] BYSTRICKA J, MUSILOVA J, VOLLMANNOVA A, et al. Bioactive components of onion(Allium cepa L. )-A review[J]. Acta Alimentaria, 2013, 42(1): 11-22.
[5] 冯长根, 吴悟贤, 刘霞, 等. 洋葱的化学成分及药理作用研究进展[J]. 上海中医药杂志, 2003(7):63-64; F003.
FENG C G, WU W X, LIU X, et al. Research advancement of onion’s chemical ingredient and pharmaceutical action[J]. Shanghai Journal of Traditional Chinese Medicine, 2003(7):63-64; F003.
[6] PANCHE A N, DIWAN A D, CHANDRA S R. Flavonoids: An overview[J]. Journal of Nutritional Science, 2016, 5: e47.
[7] PÉREZ-GREGORIO M R, REGUEIRO J, SIMAL-GÁNDARA J, et al. Increasing the added-value of onions as a source of antioxidant flavonoids: A critical review[J]. Critical Reviews in Food Science and Nutrition, 2014, 54(8):1050-1062.
[8] 王彩虹, 刘玉洁, 曹欢, 等. 洋葱总黄酮的提取及抗氧化活性研究[J]. 阜阳师范大学学报(自然科学版), 2020, 37(4):44-50.
WANG C H, LIU Y J, CAO H, et al. Extraction of total flavonoids from onion and its in vitro antioxidant activity[J]. Journal of Fuyang Normal University (Natural Science), 2020, 37(4):44-50.
[9] 刘世馨. 洋葱皮多酚、黄酮提取及其体外抗氧化等活性研究[D]. 北京: 中国农业科学院, 2018.
LIU S X. Extraction of polyphenols and flavonoids from onion peel and their antioxidant activities in vitro[D]. Beijing: Chinese Academy of Agricultural Sciences, 2018.
[10] 李佩儒, 周春阳, 张译, 等. 洋葱醇提物总多酚含量及其抗氧化活性研究[J]. 中国药业, 2019, 28(9):21-24.
LI P R, ZHOU C Y, ZHANG Y, et al. Study on total polyphenol content of the ethanol extract from Allium cepa and its antioxidant activity[J]. China Pharmaceuticals, 2019, 28(9):21-24.
[11] 唐祥, 欧学兰, 张世鹏, 等. 洋葱皮醇提物不同部位总多酚含量及其降脂和抗氧化活性研究[J]. 食品科技, 2019, 44(2):245-251.
TANG X, OU X L, ZHANG S P, et al. Lipid-lowering, antioxidant activities and total polyphenol content in different parts of ethanol extract from Allium cepa peel[J]. Food Science and Technology, 2019, 44(2):245-251.
[12] ABOTALEB M, SAMUEL S M, VARGHESE E, et al. Flavonoids in cancer and apoptosis[J]. Cancers, 2018, 11(1):28.
[13] MARRELLI M, AMODEO V, STATTI G, et al. Biological properties and bioactive components of Allium cepa L.: Focus on potential benefits in the treatment of obesity and related comorbidities[J]. Molecules, 2018, 24(1):119.
[14] LI Q L, WANG Y H, MAI Y X, et al. Health benefits of the flavonoids from onion: Constituents and their pronounced antioxidant and anti-neuroinflammatory capacities[J]. Journal of Agricultural and Food Chemistry, 2020, 68(3):799-807.
[15] TESHIKA J D, ZAKARIYYAH A M, ZAYNAB T, et al. Traditional and modern uses of onion bulb (Allium cepa L.): A systematic review[J]. Critical Reviews in Food Science and Nutrition, 2019, 59(sup1): S39-S70.
[16] 吴悠. 洋葱有效成分的提取及生物活性研究[D]. 武汉: 武汉工程大学, 2017.
WU Y. Study on Extraction and Biological Activity of Onion Active Ingredients[D]. Wuhan: Wuhan Institute of Technology, 2017.
[17] VARGAS F, ROMECÍN P, GARCÍA-GUILLÉN A I, et al. Flavonoids in kidney health and disease[J]. Frontiers in Physiology, 2018, 9:394.
[18] 王琪. 温室蔬菜可利用大葱除菌防病[J]. 北方园艺, 2009(11):56.
WANG Q. Green onion can be used for sterilization and disease prevention in greenhouse vegetables[J]. Northern Horticulture, 2009(11):56.
[19] 冯少龙. 大蒜提取物中有机硫化物对阪崎克罗诺杆菌的抑菌活性与抑菌机理的研究[D]. 天津: 天津科技大学, 2014.
FENG S L. Investigating the antimicrobial activity and mechanism of garlic-derived organosulfur compounds to Cronobacter sakazakji[D]. Tianjin: Tianjin University of Science & Technology, 2014.
[20] 杨粟艳. 大葱提取物抑菌活性及作用机制研究[D]. 兰州: 兰州大学, 2009.
YANG S Y. Studies on antibacterial activity and the inhibition mechanism of welsh onion extracts[D]. Lanzhou: Lanzhou University, 2009.
[21] 王安可, 毕毓芳, 温星, 等. 4种芳香植物精油对竹林病原真菌的抗菌性[J]. 林业科学, 2020, 56(6):59-67.
WANG A K, BI Y F, WEN X, et al. Antifungal activity of 4 kinds of aromatic essential oil derived from plants to pathogenic fungi of bamboo[J]. Scientia Silvae Sinicae, 2020, 56(6):59-67.
[22] PEREZ-VIZCAINO F, FRAGA C G. Research trends in flavonoids and health[J]. Archives of Biochemistry and Biophysics, 2018, 646:107-112.
[23] 曹红, 段海燕, 李春, 等. 离子液体超声-微波协同制取洋葱精油[J]. 化工学报, 2012, 63(3):826-833.
CAO H, DUAN H Y, LI C, et al. Preparation and extraction of onion essential oil by ionic liquid and ultrasound-microwave-assisted method[J]. CIESC Journal, 2012, 63(3):826-833.
[24] 石鑫光, 廖传华, 陈海军, 等. 超临界 CO2萃取洋葱精油的试验研究[J]. 中国调味品, 2016, 41(3):11-16.
SHI X G, LIAO C H, CHEN H J, et al. Experimental study on the extraction process for onion essential oil by supercritical CO2[J]. China Condiment, 2016, 41(3):11-16.
[25] 郭娟, 丘泰球, 杨日福, 等. 洋葱精油的亚临界水提取[J]. 华南理工大学学报(自然科学版), 2009, 37(4):143-148.
GUO J, QIU T Q, YANG R F, et al. Subcritical water extraction of onion essential oil[J]. Journal of South China University of Technology (Natural Science Edition), 2009, 37(4):143-148.
[26] 龙明华, 张鹏, 王智民. 超声波辅助提取洋葱精油的工艺优化[J]. 贵州农业科学, 2016, 44(11):149-151.
LONG M H, ZHANG P, WANG Z M. Optimization of ultrasonic assisted extracting of onion essential oil[J]. Guizhou Agricultural Sciences, 2016, 44(11):149-151.
[27] 刘梓建, 袁先铃, 张镨予, 等. 洋葱品种制调味汁的适宜性评价[J]. 中国调味品, 2022, 47(1):46-51.
LIU Z J, YUAN X L, ZHANG P Y, et al. Evaluation on the suitability of onion varieties for making sauce[J]. China Condiment, 2022, 47(1):46-51.
[28] 张旭. 不同种源香椿风味分析及香气指纹图谱的构建[D]. 天津: 天津科技大学, 2020.
ZHANG X. Flavor analysis and aroma fingerprint construction of Toona sinensis from different provenances[D]. Tianjin: Tianjin University of Science & Technology, 2020.
[29] 李文清, 周美云, 彭楚婷, 等. 顶空气相色谱法测定大蒜主要含硫化合物在烹饪后油脂中的含量[J]. 分析测试学报, 2013, 32(10):1266-1269.
LI W Q, ZHOU M Y, PENG C T, et al. Determination of main sulfur-contained compounds in cooked oil by headspace gas chromatographic method[J]. Journal of Instrumental Analysis, 2013, 32(10):1266-1269.
[30] 刘雪花. 新型烯丙基硫醚、砜的合成方法及反应研究[D]. 太原: 山西大学, 2018.
LIU X H. New strategy for the preparation of allylic sulfides and sulfones towards its application in organic synthesis[D]. Taiyuan: Shanxi University, 2018.
[31] 周江菊. 顶空固相微萃取气质联用分析大蒜挥发性风味成分[J]. 中国调味品, 2010, 35(9):95-99.
ZHOU J J. HP-SPME-GC-MS analysis of volatile flavor components of garlic[J]. China Condiment, 2010, 35(9):95-99.
[32] 奚星林, 周舒瑜, 张嘉俊, 等. SPME-GC-MS法分析大蒜粉中挥发性风味物质[J]. 中国食品添加剂, 2022(3):14-20.
XI X L, ZHOU S Y, ZHANG J J, et al. Analysis of volatile flavor compounds in garlic powder by SPME-GC-MS analysis[J]. China Food Additives, 2022(3):14-20.
[33] 杨亮. 大蒜辣素及相关硫醚化合物分析方法的建立与应用研究[D]. 乌鲁木齐: 新疆师范大学, 2019.
YANG L. Study on the establishment and application of analysis methods for allicin and related sulfide compounds[D]. Urumqi: Xinjiang Normal University, 2019.
Outlines

/