Analysis of the transformation mechanisms of alliin during the thermal processing of black garlic

文献类型： 外文期刊

第一作者： Wu, Peng

作者： Wu, Peng;Jiang, Yuying;Gao, Rui;Bi, Jingxiu;Zhao, Tong;Xu, Jianhan;Yuan, Xuexia;Zhang, Chao;Liu, Pingxiang;Wang, Yutao;Li, Yonghua;Sun, Zeru

作者机构：

关键词： Black garlic; Alliin; Maillard reaction; Thermal decomposition reaction; Enzymatic reaction

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 219 卷

页码：

收录情况： SCI

摘要： S-allyl-L-cysteine sulfoxide (alliin) levels decrease greatly during the processing of black garlic. However, the transformation pathways of alliin are unclear. The present study explored three of its possible transformation pathways, thermal decomposition, the Maillard reaction, and enzymatic reaction, by performing in vitro simulations combined with in vivo experiments. Results showed that alliin was thermally unstable at 75 degrees C. Its content decreased by 87.6% during thermal decomposition and 87.7% during Maillard reactions. Thermaldegradation products of alliin were found to include S-allylcysteine (SAC) and S-Allyl Mercapto-Cysteine (SAMC). In enzymatic reactions, the enzymatic-product content of allicin initially increased and then decreased. After 4 h at 75 degrees C and 85% relative humidity, alliinase was completely inactivated and no further enzymatic reaction occurred. Thermal decomposition and enzymatic reactions were proven to be the main transformation pathways of alliin during black-garlic processing.

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