Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5133516 | Food Chemistry | 2017 | 6 Pages |
â¢Thermal degradation kinetic of alliin could be described by first order reaction.â¢Thermal degradation compounds of alliin were identified.â¢Reaction mechanisms for the thermal degradation of alliin were proposed.â¢Allyl alanine tetrasulfide was identified for the first time in heat treated alliin.
To investigate thermolysis kinetics and identify degradation compounds, alliin solutions were heated at 60, 80, and 89 °C. The degradation compounds of alliin were identified by high performance liquid chromatography-mass spectrometry (HPLC-MS), tandem mass spectrometry (MS/MS) and ultra-pressure liquid chromatography-high resolution mass spectrometry (UPLC-HRMS). The results showed that the thermal degradation kinetic of alliin could be described by a first-order reaction and k = 4.38 Ã 1017exp (â142494/RT), where k is the reaction rate constant, minâ1; R is gas constant; T is the absolute temperature, K. Degraded compounds, including S-allyl-l-cysteine and ethers, such as allyl alanine disulfide, allyl alanine trisulfide, allyl alanine tetrasulfide, dialanine disulfide (cysteine), dialanine trisulfide and dialanine tetrasulfide, were identified by HPLC-MS, MS/MS and UPLC-HRMS. Allyl alanine tetrasulfide was identified for the first time in alliin. The results show that alliin is unstable and significant numbers of organosulfur compounds are generated under high temperature treatment.