腊八蒜黄色素形成机制及稳定性研究进展
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摘要
腊八蒜黄色素是打破休眠期的大蒜在加工过程中,通过一系列酶促和非酶促反应产生的一类色素,作为一种天然黄色素,其发展潜力巨大。然而,由于反应物质和色素组成的多样性和复杂性,目前还无法得知其真实反应历程。因此,了解腊八蒜黄色素的形成机制及其稳定性对腊八蒜黄色素的开发与应用极其重要。介绍腊八蒜黄色素的形成途径,归纳近些年腊八蒜黄色素的研究进展和研究手段,探讨影响其稳定性的因素,以期为腊八蒜黄色素的开发利用提供理论基础。
The yellow pigment of "Laba" garlic is a kind of pigment produced by a series of enzymatic and non-enzymatic reactions in the process of breaking the dormant garlic. As a natural yellow pigment, it has great development potential.However, due to the diversity and complexity of the composition of the reactive substances and pigments, it is still impossible to know the true reaction history. Therefore, it is extremely important to understand the formation mechanism and stability of"Laba" garlic yellow pigment for the subsequent development and application of yellow pigment. The formation method of"Laba" garlic yellow pigment was introduced; The research progress and research methods of "Laba" garlic yellow pigment in recent years were summarized; The factors influencing its stability were discussed, in order to provide a theoretical basis for the development and utilization of "Laba" garlic yellow pigment.
The yellow pigment of "Laba" garlic is a kind of pigment produced by a series of enzymatic and non-enzymatic reactions in the process of breaking the dormant garlic. As a natural yellow pigment, it has great development potential.However, due to the diversity and complexity of the composition of the reactive substances and pigments, it is still impossible to know the true reaction history. Therefore, it is extremely important to understand the formation mechanism and stability of"Laba" garlic yellow pigment for the subsequent development and application of yellow pigment. The formation method of"Laba" garlic yellow pigment was introduced; The research progress and research methods of "Laba" garlic yellow pigment in recent years were summarized; The factors influencing its stability were discussed, in order to provide a theoretical basis for the development and utilization of "Laba" garlic yellow pigment.
引文
[1]李福臣,孙建霞,刘洪富,等.大蒜的功能性质及开发[J].中国食物与营养,2005(4):20-22.
[2]SCHWINGSHACKL L,MISSBACH B,HOFFMANN G.An umbrella review of garlic intake and risk of cardiovascular disease[J].Phytomedicine,2015,23(11):1127-1133.
[3]GONCAGUL G,AYAZ E.Antimicrobial effect of garlic(Allium sativum)and traditional medicine[J].Journal of Anima and Veterinary Advances,2010,9(1):1-4.
[4]牟聪华.大蒜绿变色素生物合成途径的研究[D].泰安:山东农业大学,2011.
[5]JOSLYN M A,SANO T.The formation and decomposition of green pigment in crushed garlic tissue[J].Journal of Food Science,1956,21(2):170-183.
[6]白冰.腊八蒜绿变机理研究[D].北京:中国农业大学,2006.
[7]WANG D,YANG X L,WANG Z F,et al.Isolation and identification of one kind of yellow pigments from mode reaction systems related to garlic greening[J].Food Chemistry,2009,117(2):296-301.
[8]IMAI S,AKITA K,MUNEAKI TOMOTAKE A,et al.Identification of two novel pigment precursors and a reddishpurple pigment involved in the blue-green discoloration of onion and garlic[J].Journal of Agricultural and Food Chemistry,2006,54(3):843-847.
[9]赵晓丹.醋浸绿蒜的功能及其绿变色素的分离、性质研究[D].北京:中国农业大学,2005.
[10]KUBEC R,HRBáCOVáM,MUSAH R A,et al.Allium discoloration:precursors involved in onion pinking and garlic greening[J].Journal of Agricultural&Food Chemistry,2004,52(16):5089-5094.
[11]姜华武,王琳.大蒜鳞茎休眠解除后的生理生化变化[J].湖北农学院学报,1998(4):28-30.
[12]LUKES T M.Factors governing the greening of garlic puree[J].Journal of Food Science,1986,51(6):1577-1585.
[13]SHANNON S,YAMAGUCHI M,HOWARD F D.Precursors involved in the formation of pink pigments in onion purees[J].J Agric Food Chem,1967,15(3):423-426.
[14]别小妹,岳喜庆,孟宪军.蒜泥变绿变褐的原因及控制方法[J].饮料工业,1998(3):24-26.
[15]ATTILA K,SáNDOR R,PETER F.Comparative liquid chromatographic studies for the determination of bioactive peptides[J].Analytical Letters,2013,46(16):2514-2525.
[16]KUBEC R,DADáKOVáE.Chromatographic methods for determination of S-substituted cysteine derivatives-Acomparative study[J].Journal of Chromatography A,2009,1216(41):6957.
[17]GRIFFITHS G,TRUEMAN L,CROWTHER T,et al.Onions-A global benefit to health[J].Phytotherapy Research,2002,16(7):603-615.
[18]HORNí?KOVáJ,KUBEC R,CEJPEK K,et al.Profiles of S-alk(en)ylcysteine sulfoxides in various garlic genotypes[J]Czech Journal of Food Sciences,2010,28(4):298-308.
[19]江英,胡小松,辛力,等.蒜泥绿变机理的研究[J].中国食品学报,2003,3(1):41-47.
[20]SCHWIMMER S,AUSTIN S J.Gamma glutamy transpeptidase of sprouted onion[J].Journal of Food Science,1971,36(5):807-811.
[21]CHO J,PARK M,CHOI D,et al.Cloning and expression ofγ-glutamyl transpeptidase and its relationship to greening in crushed garlic(Allium sativum)cloves[J].Journal of the Science of Food&Agriculture,2012,92(2):253-257.
[22]张琦梅,缪冶炼,许小辨,等.大蒜绿变反应及其抑制技术研究进展[J].食品科技,2013(9):234-237.
[23]ZANG J C,WANG D,ZHAO G H.Mechanism of discoloration in processed garlic and onion[J].Trends in Food Science&Technology,2013,30(2):162-173.
[24]ICHIKAWA M,IDE N,ONO K.Changes in organosulfur compounds in garlic cloves during storage[J].Journal of Agricultural&Food Chemistry,2006,54(13):4849-4854.
[25]MüTSCH-ECKNER M,STICHER O,MEIER B.Reversed-phase high-performance liquid chromatography of S-alk(en)yl-l-cysteine derivatives in Allium sativum,including the determination of(+)-S-allyl-l-cystein sulphoxide,γ-l-glutamyl-S-allyl-l-cysteine andγ-lglutamyl-S-(trans-1-propen)[J].J Chromatogr,1992,625(2):183-190.
[26]孙君社,高孔荣.大蒜的化学与药效及利用[J].广州食品工业科技,1994(S1):8-11.
[27]李蕾,赵广华,胡小松,等.硫代亚磺酸酯参与大蒜绿变作用机理初探[J].中国调味品,2005(7):13-17.
[28]KUETTNER E B,HILGENFELD R,WEISS M S.Purification,characterization,and crystallization of alliinase from garlic[J].Archives of Biochemistry&Biophysics,2002,402(2):192.
[29]BLOCK E.The Organosulfur chemistry of the genus Allium-implications for the organic chemistry of sulfur[J].Angewandte Chemie International Edition,2010,31(9):1135-1178.
[30]IMAI S,AKITA K,TOMOTAKE M,et al.Model studies on precursor system generating blue pigment in onion and garlic[J].J Agric Food Chem,2006,54(3):848-852.
[31]楠丁呼思勒,王丹,陈芳,等.吡咯基氨基酸化合物在大蒜绿变中的作用研究[J].食品工业科技,2007(11):121-122.
[32]BAI B,CHEN F,WANG Z F,et al.Mechanism of the greening color formation of“Laba”garlic,a traditiona homemade Chinese food product[J].Journal of Agricultura and Food Chemistry,2005,53(18):7103-7107.
[33]WANG D,NANDING H,HAN N,et al.2-(1H-pyrrolyl)carboxylic acids as pigment precursors in garlic greening[J].Journal of Agricultural&Food Chemistry,2008,56(4):1495-1500.
[34]WANG D,LI X H,ZHAO X Y,et al.Effect on garlic greening and thermal stability of 1-(2’-hydroxybenzene-1’-carboxy-ethyl)pyrrole[J].European Food Research Technology,2011,232(3):389-395.
[35]HU D,ZHANG J,ZHANG T,et al.Characterization of yellow pigments formed on reaction of 2-(1H-pyrrolyl)carboxylic acids with pyruvic acid in garlic greening mode systems[J].Food Research International,2010,43(3):915-921.
[36]司君伟.“腊八蒜”的生物活性及其色素的分离鉴定[D].北京:中国农业大学,2006.
[37]赵晓丹,胡小松.腊八蒜中黄色素的理化性质研究[J].食品科技,2012,37(12):208-210.
[38]江英,辛力,胡小松,等.影响蒜泥绿变的因素[J].中国食品学报,2002,2(1):39-43.
[39]植中强,李红缨,杨海贵.天然食用色素提取工艺与稳定性研究的状况[J].广州化工,1999(4):18-20.
[40]陈龙然,袁唐培,王雅芬,等.环糊精的性能、生产及其在食品工业中的应用[J].食品科学,2003(8):268-271.
[41]刘云海,曹小红,刘瑛.天然色素花青素的微胶囊化研究[J].食品科技,2004(11):18-20.
[42]徐馨,丁金龙.提高天然色素稳定性方法的研究进展[J].中国调味品,2018,43(1):175-179.
[2]SCHWINGSHACKL L,MISSBACH B,HOFFMANN G.An umbrella review of garlic intake and risk of cardiovascular disease[J].Phytomedicine,2015,23(11):1127-1133.
[3]GONCAGUL G,AYAZ E.Antimicrobial effect of garlic(Allium sativum)and traditional medicine[J].Journal of Anima and Veterinary Advances,2010,9(1):1-4.
[4]牟聪华.大蒜绿变色素生物合成途径的研究[D].泰安:山东农业大学,2011.
[5]JOSLYN M A,SANO T.The formation and decomposition of green pigment in crushed garlic tissue[J].Journal of Food Science,1956,21(2):170-183.
[6]白冰.腊八蒜绿变机理研究[D].北京:中国农业大学,2006.
[7]WANG D,YANG X L,WANG Z F,et al.Isolation and identification of one kind of yellow pigments from mode reaction systems related to garlic greening[J].Food Chemistry,2009,117(2):296-301.
[8]IMAI S,AKITA K,MUNEAKI TOMOTAKE A,et al.Identification of two novel pigment precursors and a reddishpurple pigment involved in the blue-green discoloration of onion and garlic[J].Journal of Agricultural and Food Chemistry,2006,54(3):843-847.
[9]赵晓丹.醋浸绿蒜的功能及其绿变色素的分离、性质研究[D].北京:中国农业大学,2005.
[10]KUBEC R,HRBáCOVáM,MUSAH R A,et al.Allium discoloration:precursors involved in onion pinking and garlic greening[J].Journal of Agricultural&Food Chemistry,2004,52(16):5089-5094.
[11]姜华武,王琳.大蒜鳞茎休眠解除后的生理生化变化[J].湖北农学院学报,1998(4):28-30.
[12]LUKES T M.Factors governing the greening of garlic puree[J].Journal of Food Science,1986,51(6):1577-1585.
[13]SHANNON S,YAMAGUCHI M,HOWARD F D.Precursors involved in the formation of pink pigments in onion purees[J].J Agric Food Chem,1967,15(3):423-426.
[14]别小妹,岳喜庆,孟宪军.蒜泥变绿变褐的原因及控制方法[J].饮料工业,1998(3):24-26.
[15]ATTILA K,SáNDOR R,PETER F.Comparative liquid chromatographic studies for the determination of bioactive peptides[J].Analytical Letters,2013,46(16):2514-2525.
[16]KUBEC R,DADáKOVáE.Chromatographic methods for determination of S-substituted cysteine derivatives-Acomparative study[J].Journal of Chromatography A,2009,1216(41):6957.
[17]GRIFFITHS G,TRUEMAN L,CROWTHER T,et al.Onions-A global benefit to health[J].Phytotherapy Research,2002,16(7):603-615.
[18]HORNí?KOVáJ,KUBEC R,CEJPEK K,et al.Profiles of S-alk(en)ylcysteine sulfoxides in various garlic genotypes[J]Czech Journal of Food Sciences,2010,28(4):298-308.
[19]江英,胡小松,辛力,等.蒜泥绿变机理的研究[J].中国食品学报,2003,3(1):41-47.
[20]SCHWIMMER S,AUSTIN S J.Gamma glutamy transpeptidase of sprouted onion[J].Journal of Food Science,1971,36(5):807-811.
[21]CHO J,PARK M,CHOI D,et al.Cloning and expression ofγ-glutamyl transpeptidase and its relationship to greening in crushed garlic(Allium sativum)cloves[J].Journal of the Science of Food&Agriculture,2012,92(2):253-257.
[22]张琦梅,缪冶炼,许小辨,等.大蒜绿变反应及其抑制技术研究进展[J].食品科技,2013(9):234-237.
[23]ZANG J C,WANG D,ZHAO G H.Mechanism of discoloration in processed garlic and onion[J].Trends in Food Science&Technology,2013,30(2):162-173.
[24]ICHIKAWA M,IDE N,ONO K.Changes in organosulfur compounds in garlic cloves during storage[J].Journal of Agricultural&Food Chemistry,2006,54(13):4849-4854.
[25]MüTSCH-ECKNER M,STICHER O,MEIER B.Reversed-phase high-performance liquid chromatography of S-alk(en)yl-l-cysteine derivatives in Allium sativum,including the determination of(+)-S-allyl-l-cystein sulphoxide,γ-l-glutamyl-S-allyl-l-cysteine andγ-lglutamyl-S-(trans-1-propen)[J].J Chromatogr,1992,625(2):183-190.
[26]孙君社,高孔荣.大蒜的化学与药效及利用[J].广州食品工业科技,1994(S1):8-11.
[27]李蕾,赵广华,胡小松,等.硫代亚磺酸酯参与大蒜绿变作用机理初探[J].中国调味品,2005(7):13-17.
[28]KUETTNER E B,HILGENFELD R,WEISS M S.Purification,characterization,and crystallization of alliinase from garlic[J].Archives of Biochemistry&Biophysics,2002,402(2):192.
[29]BLOCK E.The Organosulfur chemistry of the genus Allium-implications for the organic chemistry of sulfur[J].Angewandte Chemie International Edition,2010,31(9):1135-1178.
[30]IMAI S,AKITA K,TOMOTAKE M,et al.Model studies on precursor system generating blue pigment in onion and garlic[J].J Agric Food Chem,2006,54(3):848-852.
[31]楠丁呼思勒,王丹,陈芳,等.吡咯基氨基酸化合物在大蒜绿变中的作用研究[J].食品工业科技,2007(11):121-122.
[32]BAI B,CHEN F,WANG Z F,et al.Mechanism of the greening color formation of“Laba”garlic,a traditiona homemade Chinese food product[J].Journal of Agricultura and Food Chemistry,2005,53(18):7103-7107.
[33]WANG D,NANDING H,HAN N,et al.2-(1H-pyrrolyl)carboxylic acids as pigment precursors in garlic greening[J].Journal of Agricultural&Food Chemistry,2008,56(4):1495-1500.
[34]WANG D,LI X H,ZHAO X Y,et al.Effect on garlic greening and thermal stability of 1-(2’-hydroxybenzene-1’-carboxy-ethyl)pyrrole[J].European Food Research Technology,2011,232(3):389-395.
[35]HU D,ZHANG J,ZHANG T,et al.Characterization of yellow pigments formed on reaction of 2-(1H-pyrrolyl)carboxylic acids with pyruvic acid in garlic greening mode systems[J].Food Research International,2010,43(3):915-921.
[36]司君伟.“腊八蒜”的生物活性及其色素的分离鉴定[D].北京:中国农业大学,2006.
[37]赵晓丹,胡小松.腊八蒜中黄色素的理化性质研究[J].食品科技,2012,37(12):208-210.
[38]江英,辛力,胡小松,等.影响蒜泥绿变的因素[J].中国食品学报,2002,2(1):39-43.
[39]植中强,李红缨,杨海贵.天然食用色素提取工艺与稳定性研究的状况[J].广州化工,1999(4):18-20.
[40]陈龙然,袁唐培,王雅芬,等.环糊精的性能、生产及其在食品工业中的应用[J].食品科学,2003(8):268-271.
[41]刘云海,曹小红,刘瑛.天然色素花青素的微胶囊化研究[J].食品科技,2004(11):18-20.
[42]徐馨,丁金龙.提高天然色素稳定性方法的研究进展[J].中国调味品,2018,43(1):175-179.