Profiling of organosulfur compounds and amino acids in garlic from different regions of China

文献类型： 外文期刊

第一作者： Liu, Pingxiang

作者： Liu, Pingxiang;Weng, Rui;Wang, Xinlu;Zhang, Wenhuan;Qian, Yongzhong;Qiu, Jing;Sheng, Xiaojing

作者机构：

关键词： Allium sativum L.; Organosulfur compounds; Amino acids; UHPLC-MS/MS; Multivariate data analysis

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2020 年 305 卷

页码：

收录情况： SCI

摘要： The quality of garlic is mainly attributed to organosulfur compounds that are the secondary metabolites of certain amino acids. Herein, a sensitive and rapid method for the simultaneous determination of 7 organosulfur compounds and 21 amino acids using ultra-high-performance liquid chromatography coupled with tandem mass spectrometry (UHPLC-MS/MS) was developed. Then the levels of these 28 compounds and allicin in garlic among 242 samples from 6 provinces in China were profiled with multivariate data analysis. The results showed that garlic was rich in organosulfur compounds and could be a good supplement for amino acids. Contents of 29 compounds varied greatly among the provinces. The multivariate data analysis demonstrated two major groups for all samples, indicating that the location has a significant influence on the metabolism of garlic. Besides, the compositional differences of garlic from 6 provinces and correlations for growing conditions and contents of components were also analyzed.

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