Characteristics of Thiosulfinates and Volatile Sulfur Compounds from Blanched Garlic Reacted with Alliinase
2007
Choi, Y.H. (Korea Food Research Institute, Seongnam, Republic of Korea) | Shim, Y.S. (Korea Food Research Institute, Seongnam, Republic of Korea) | Kim, C.T. (Nong Shim Co., Ltd., Seoul, Republic of Korea) | Lee, C. (Chung-Ang University, Ansung, Republic of Korea) | Shin, D.B. (Korea Food Research Institute, Seongnam, Republic of Korea), E-mail: [email protected]
In this study, attempts were made to develop a method for controlling the volatile sulfur compounds in garlic. Crude alliinase extracted from fresh garlic was applied to garlic pulp blanched for 5 min at 100℃, and the changes in the thiosulfinates and volatile compounds of the blanched garlic pulp reacted with the enzyme were investigated. Eight kinds of thiosulfinates from garlic were separated by HPLC, and identified by LC/MS/MS. When the alliinase was added to the blanched garlic pulp at 100, 200, 300, or 400 units, and reacted for 15 min, respectively, thiosulfinates were generated in the amounts of 37, 68, 77, and 80% of the fresh garlic content (control).
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