Efficient determination of cysteine sulphoxides in Allium plants applying new biosensor and HPLC-MS² methods
2012 | 2006
Ziegert, Kristin | Schütze, Wolfgang | Schulz, Hartwig | Keusgen, M. | Gun, F. | Keller, E. R. J.
Cysteine sulphoxide (CSO) contents of 16 different accessions of garlic (Allium sativum L.) and 15 varieties of onion (Allium cepa L.) were measured using two different rapid analytical methods: a biosensoric approach and a newly developed HPLC-MS2 technique. Both methods allow quantification of naturally occurring cysteine sulphoxides present in Allium plants without time-consuming sample pretreatment such as derivatisation of amino acid derivatives prior to HPLC-separation. It has been found that the amount of alliin, which is the predominant CSO occurring in garlic, varies between 0.2 and 2.2 g/100 g dry matter. Contrary to that, isoalliin representing the main CSO in onion has been detected in significantly lower amounts (0.3 to 1.25 g/100 g dry matter).
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Издатель Julius Kühn-Institut
ISSN 1613-9216 | 1439-040XЭту запись предоставил Julius Kühn-Institut