Changing Pattern of Characteristic Components in Black Garlic during Processing Analyzed by Ultra-high Performance Liquid Chromatography-Triple Quadrupole Tandem Mass Spectrometry

被引：0
|
作者：
Wu P. [1 ]
Liu P. [2 ]
Wang Y. [2 ]
Gao R. [2 ]
Jiang Y. [2 ]
Bi J. [2 ]
Wang Z. [1 ,3 ]
机构：
[1] College of Life Science and Food Engineering, Hebei University of Engineering, Handan
[2] Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-products, Shandong Academy of Agricultural Sciences, Jinan
[3] Handan City Key Laboratory of Natural Products and Functional Food Development, Handan
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 01期
关键词：
black garlic; free amino acids; processing; sulfur-containing compounds; ultra-high performance liquid chromatography-triple quadrupole-tandem mass spectrometry;
D O I：
10.7506/spkx1002-6630-20230329-292
中图分类号：
学科分类号：
摘要：
An analytical method based on ultra-high performance liquid chromatography-triple quadrupole tandem mass spectrometry (UPLC-TQ-MS/MS) was established for the simultaneous determination of 10 flavor precursors and 21 free amino acids in black garlic. The method was applied for exploring the changing pattern of characteristic components in black garlic during processing. The results showed that the characteristic components in black garlic changed significantly during processing at 75 ℃ and 85% relative humidity. Among them, γ-aminobutyric acid, S-allyl-L-cysteine, isoalliin, glutamine, methiin, alliin, tryptophan, and γ-L-glutamyl-S-allyl-L-cysteine changed most obviously, and were identified as the chemical markers of changes in small molecular metabolites during the processing of black garlic. The established method has high sensitivity and accuracy, and can meet the detection requirements. © 2024 Chinese Chamber of Commerce. All rights reserved.
引用
收藏
页码：82 / 90
页数：8
相关论文
共 31 条
  • [1] 1, pp. 76-79, (2015)
  • [2] YANG P, SONG H L, WANG L J, Et al., Characterization of key aroma-active compounds in black garlic by sensory-directed flavor analysis, Journal of Agricultural and Food Chemistry, 67, 28, pp. 7926-7934, (2019)
  • [3] BEVERIDGE T, FRANZE K, HARRISON J., Clarified natural apple juice: production and storage stability of juice and concentrate, Journal of Food Science, 51, 2, pp. 411-414, (1986)
  • [4] KARINA L., Physicochemical changes and sensorial properties during black garlic elaboration: a review, Trends in Food Science & Technology, 88, pp. 459-467, (2019)
  • [5] RYU J H, KANG D., Physicochemical properties, biological activity, health benefits, and general limitations of aged black garlic: a review, Molecules, 22, 6, (2017)
  • [6] 4, pp. 42-44, (2013)
  • [7] BAE S E, CHO S Y, WON Y. D, Et al., A comparative study of the different analytical methods for analysis of S-allyl cysteine in black garlic by HPLC, LWT-Food Science and Technology, 46, 2, pp. 532-535, (2012)
  • [8] (2020)
  • [9] ARNAULT I, CHRISTIDES J P, MANDON N, Et al., High-performance ion-pair chromatography method for simultaneous analysis of alliin, deoxyalliin, allicin and dipeptide precursors in garlic products using multiple mass spectrometry and UV detection, Journal of Chromatography A, 991, 1, pp. 69-75, (2003)
  • [10] 2, pp. 67-73
1234