کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7588589 | 1492081 | 2016 | 21 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
UPLC/ESI-MS/MS analysis of compositional changes for organosulfur compounds in garlic (Allium sativum L.) during fermentation
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: UPLC/ESI-MS/MS analysis of compositional changes for organosulfur compounds in garlic (Allium sativum L.) during fermentation UPLC/ESI-MS/MS analysis of compositional changes for organosulfur compounds in garlic (Allium sativum L.) during fermentation](/preview/png/7588589.png)
چکیده انگلیسی
In this study, we used liquid chromatography coupled to ion trap mass spectrometry (MS) for the quantification of 11 organosulfur compounds and analysis of their compositional changes in garlic during fermentation using 3 different microbe strains. The calibration curves of all 11 analytes exhibited good linearity (R ⩾ 0.995), and the mean recoveries measured at three concentrations were greater than 81.63% with relative standard deviations of less than 12.79%. Investigation of the compositional changes revealed that the γ-glutamyl peptides content in fermented blanched garlic reduced, whereas the content of the compounds in biosynthesis of S-allyl-l-cysteines from γ-glutamyl peptides increased significantly. Our results also indicated that starter cultures can be used selectively in the production of fermented garlic to increase the amounts of the desired organosulfur compounds.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 211, 15 November 2016, Pages 555-559
Journal: Food Chemistry - Volume 211, 15 November 2016, Pages 555-559
نویسندگان
Sunyoung Kim, So-Lim Park, Sanghee Lee, So-Young Lee, Sungho Ko, Miyoung Yoo,