大蒜绿变机理初探
|
摘要
大蒜绿变有两种形式,人们最为熟悉的是腊八蒜,这种绿色素作为腊八蒜的主要呈色物质,经过几千年的传统饮食习俗已验证其安全性,具有作为一种天然色素开发价值。本论文对这种绿色物质形成机理的进行了初步研究,并取得了一定的进展。实验结果如下:
(1)大蒜浸泡绿变同酸的种类有关,只有乙酸溶液可导致大蒜绿变,而与浸泡液的pH值无关;乙酸可以致使大蒜绿变,原因是乙酸不仅可以导致大蒜细胞膜通透性增大幅度最大,同时它具有影响大蒜内部结构的完整性;参与大蒜绿变前体物质在整个蒜瓣分布上没有差异,绿变从茎盘开始的主要原因是由于茎盘破损处是浸泡液渗入的一个首选入口。
(2)初步建立了毛细管气相色谱法测定大蒜中蒜氨酸组分的方法,大蒜样品中的蒜氮酸衍生物在该条件下得到了较好的分离;白蒜样品中ACSO含量明显高于绿蒜样品,这是一个值得注意的现象,推测ACSO参与了大蒜绿变反应;白蒜中PeCSO含量略高于绿蒜样品。从本实验结果无法直接得出蒜氨酸与大蒜绿变之间的关系,还需要进一步研究。
(3)对新蒜采取三种不同贮藏温度处理,对大蒜中硫代亚磺酸酯含量和蒜泥滤液吸光值进行了多点监测,研究硫代亚磺酸酯与大蒜绿变能力之间的关系。结果表明,大蒜绿变能力同硫代亚磺酸酯含量呈正相关关系,由此推测硫代亚磺酸酯是参与大蒜绿变反应重要物质,其含量决定了大蒜的绿变能力。同时研究乙酸浸泡期间大蒜硫代亚磺酸酯含量的变化,分析硫代亚磺酸酯与大蒜绿变程度之间的关系。试验得出,硫代亚磺酸酯含量与大蒜绿变程度的呈线性负相关关系,推测在大蒜中前体物质——蒜氨酸含量一定的条件下,绿色素形成的越多,作为反应中间体的硫代亚磺酸酯参与转化越多,最终表现在它的含量随大蒜绿变程度增加而降低。这就进一步说明硫代亚磺酸酯参与了大蒜绿变反应。但是国内外对此相关研究还很少,具体作用机制还有待进一步研究。大蒜在低温贮藏过程中,第十五天之后蒜素含量有很好的升高趋势,这为提高大蒜中蒜素含量的研究建立了理论依据,为其提取加工提供了生产建议。
(4)在对不同生理时期大蒜氨基酸组成的研究中,白蒜浸泡至完全变绿的过程中,其中丙氨酸含量增幅程度最大,与大蒜浸泡绿变试验结果有相同的趋势,是一个值得注意现象;但其余的氨基酸则表现出与大蒜浸泡绿变试验结果相反的试验结果。从本实验结果无法直接得出氨基酸与大蒜绿变之间的关系,还需要进一步研究氨基酸在大蒜绿色素形成过程中的具体变化机理。
The greening of garlic has two cases, one that people known best is Laba garlic. The green pigment in greening garlic is safe, because it has been proved by diet habitude of several thousand years. And this green pigment has a value to be exploited as a natural pigment. This study has preliminarily researched mechanism of this green pigment formation, and obtains some advances. The results were summarized as follows:(1) Garlic drench greening related to the sort of acid. Only could acetic acid cause garlic greening, and the garlic drench greening did not relate to the pH value of acid solution. The reason of acetic acid could cause garlic greening was not only acetic acid could maximal improve the permeability of pericellular membrane, but also acetic acid impact the completeness of some inner cellularity. The distribution of precursors of garlic greening was homogeneous in the whole garlic cloves. The main reason of garlic greening from the bottom was that the breakage part of bottom was the first choice entrance of drench liquid entering garlic cloves.(2) A method for quantitative analysis of alliin by GC has been preliminarily established. Derivant of alliin in garlic examples were separated very well in this testing condition. The content of ACSO in white garlic was higher than green garlic significantly, and it was worth to pay attention to this phenomenon. And speculated that ACSO participated in the reaction of garlic greening. The content of PeCSO is little higher than green garlic. It could not get the relationship between alliin and garlic greening in this study, and it need to further studies.(3) This study monitored thiosulfinates content of garlic and absorbance of filtrate of garlic puree during storage adopted at three different temperatures. The aim is to research the relationship between thiosulfinates and the ability of garlic greening. Experimental result indicated that there was a positive correlation relationship between greening ability of garlic and thiosulfinates content, so suggesting that thiosulfinates play a role in garlic greening and thiosulfinates content determines the ability of garlic greening. And a drench greening test was carried out for studying the relationship between thiosulfinates and greening percent of garlic. Experimental result indicated that a linear negative correlation relationship between greening percent of garlic and thiosulfinates content, so speculating that the formation of the green pigment of the garlic is much more and thiosulfinates as a intermediate reactant in the garlic become decreased more on the basis of alliin content being definite. During storage at low temperature, allicin content had a ascend tendency after 15 days, which established fundamental basis for research of increasing allicin content and make a good productive suggestion for extracting allicin.(4) In the researches of garlic amino acid composition in difference physiology periods, the content of alanine increased highest. The study of garlic drench greening had the same tendency. It was worth to pay attention to this phenomenon. But the content of amino acid in this study was opposite with the results in the study of garlic drench greening. It could not get the relationship between amino acid and garlic greening in this study directly, and it need to further studies on the specific mechanism.
(1)大蒜浸泡绿变同酸的种类有关,只有乙酸溶液可导致大蒜绿变,而与浸泡液的pH值无关;乙酸可以致使大蒜绿变,原因是乙酸不仅可以导致大蒜细胞膜通透性增大幅度最大,同时它具有影响大蒜内部结构的完整性;参与大蒜绿变前体物质在整个蒜瓣分布上没有差异,绿变从茎盘开始的主要原因是由于茎盘破损处是浸泡液渗入的一个首选入口。
(2)初步建立了毛细管气相色谱法测定大蒜中蒜氨酸组分的方法,大蒜样品中的蒜氮酸衍生物在该条件下得到了较好的分离;白蒜样品中ACSO含量明显高于绿蒜样品,这是一个值得注意的现象,推测ACSO参与了大蒜绿变反应;白蒜中PeCSO含量略高于绿蒜样品。从本实验结果无法直接得出蒜氨酸与大蒜绿变之间的关系,还需要进一步研究。
(3)对新蒜采取三种不同贮藏温度处理,对大蒜中硫代亚磺酸酯含量和蒜泥滤液吸光值进行了多点监测,研究硫代亚磺酸酯与大蒜绿变能力之间的关系。结果表明,大蒜绿变能力同硫代亚磺酸酯含量呈正相关关系,由此推测硫代亚磺酸酯是参与大蒜绿变反应重要物质,其含量决定了大蒜的绿变能力。同时研究乙酸浸泡期间大蒜硫代亚磺酸酯含量的变化,分析硫代亚磺酸酯与大蒜绿变程度之间的关系。试验得出,硫代亚磺酸酯含量与大蒜绿变程度的呈线性负相关关系,推测在大蒜中前体物质——蒜氨酸含量一定的条件下,绿色素形成的越多,作为反应中间体的硫代亚磺酸酯参与转化越多,最终表现在它的含量随大蒜绿变程度增加而降低。这就进一步说明硫代亚磺酸酯参与了大蒜绿变反应。但是国内外对此相关研究还很少,具体作用机制还有待进一步研究。大蒜在低温贮藏过程中,第十五天之后蒜素含量有很好的升高趋势,这为提高大蒜中蒜素含量的研究建立了理论依据,为其提取加工提供了生产建议。
(4)在对不同生理时期大蒜氨基酸组成的研究中,白蒜浸泡至完全变绿的过程中,其中丙氨酸含量增幅程度最大,与大蒜浸泡绿变试验结果有相同的趋势,是一个值得注意现象;但其余的氨基酸则表现出与大蒜浸泡绿变试验结果相反的试验结果。从本实验结果无法直接得出氨基酸与大蒜绿变之间的关系,还需要进一步研究氨基酸在大蒜绿色素形成过程中的具体变化机理。
The greening of garlic has two cases, one that people known best is Laba garlic. The green pigment in greening garlic is safe, because it has been proved by diet habitude of several thousand years. And this green pigment has a value to be exploited as a natural pigment. This study has preliminarily researched mechanism of this green pigment formation, and obtains some advances. The results were summarized as follows:(1) Garlic drench greening related to the sort of acid. Only could acetic acid cause garlic greening, and the garlic drench greening did not relate to the pH value of acid solution. The reason of acetic acid could cause garlic greening was not only acetic acid could maximal improve the permeability of pericellular membrane, but also acetic acid impact the completeness of some inner cellularity. The distribution of precursors of garlic greening was homogeneous in the whole garlic cloves. The main reason of garlic greening from the bottom was that the breakage part of bottom was the first choice entrance of drench liquid entering garlic cloves.(2) A method for quantitative analysis of alliin by GC has been preliminarily established. Derivant of alliin in garlic examples were separated very well in this testing condition. The content of ACSO in white garlic was higher than green garlic significantly, and it was worth to pay attention to this phenomenon. And speculated that ACSO participated in the reaction of garlic greening. The content of PeCSO is little higher than green garlic. It could not get the relationship between alliin and garlic greening in this study, and it need to further studies.(3) This study monitored thiosulfinates content of garlic and absorbance of filtrate of garlic puree during storage adopted at three different temperatures. The aim is to research the relationship between thiosulfinates and the ability of garlic greening. Experimental result indicated that there was a positive correlation relationship between greening ability of garlic and thiosulfinates content, so suggesting that thiosulfinates play a role in garlic greening and thiosulfinates content determines the ability of garlic greening. And a drench greening test was carried out for studying the relationship between thiosulfinates and greening percent of garlic. Experimental result indicated that a linear negative correlation relationship between greening percent of garlic and thiosulfinates content, so speculating that the formation of the green pigment of the garlic is much more and thiosulfinates as a intermediate reactant in the garlic become decreased more on the basis of alliin content being definite. During storage at low temperature, allicin content had a ascend tendency after 15 days, which established fundamental basis for research of increasing allicin content and make a good productive suggestion for extracting allicin.(4) In the researches of garlic amino acid composition in difference physiology periods, the content of alanine increased highest. The study of garlic drench greening had the same tendency. It was worth to pay attention to this phenomenon. But the content of amino acid in this study was opposite with the results in the study of garlic drench greening. It could not get the relationship between amino acid and garlic greening in this study directly, and it need to further studies on the specific mechanism.
引文
1.Owen R.Fennema著,王璋,许时婴译.食品化学.北京:中国轻工业出版社,2003
2.别小妹,岳喜庆,孟宪军.蒜泥变绿变褐的原因及控制方法.饮料工业,1998,1(3):22-24
3.常军民,向阳,张丽静等.HPLC-MS法测定小鼠血浆中蒜氨酸的浓度.新疆医科大学学报,2003,26(6):532-534
4.常军民,张丽静,美丽万等.HPLC测定不同产地大蒜中蒜氨酸的含量.中成药,2004,26(12):1025-1027
5.陈长水,李炳奇等.有机化学.北京:科学出版社,2004
6.陈彬,王艳辉,马润宇.提取大蒜有效成分——有机硫化物.北京化工大学学报,2004,31(2):24-27
7.陈功,王丽.大蒜保鲜贮藏与深加工技术.北京:中国轻工业出版社,2003
8.陈能煜,陈丽,伍睿等.大蒜的检测方法进展.食品科技,1998,6:16-19
9.陈能煜,伍睿,陈丽等.大蒜研究进展.天然产物研究与开发,2000,12(2):67-74
10.程龙军,郭得平.葱蒜类作物种的蒜氨酸酶.植物生理学通讯,2001,37(5):471-474
11.程智慧,杜慧芳等.大蒜鳞茎采后呼吸及芽形态变化与品种和温度的关系.绵阳农专学报,1996,13(2):7-12
12.樊治成,陆帼一,杜慧芳.大蒜品种生态型的数量分类研究.植物生态学报,1997,21(2):169-174
13.范春,杨艳梅,张锦嵩等.大蒜对松花江水有机提取物致癌活性的阻断作用.环境与健康杂志,2002,19(2):111-113
14.苟萍.蒜氨酸酶的研究.生物学通报,2004,39(8):9-10
15.胡新华,王廷振等.精氨酸对结肠、直肠癌病人免疫功能及肿瘤细胞增殖活性的影响.肠外与肠内营养,1998,5(4):191-194
16.黄小燕.4种百合科植物抑菌作用.贵州师范大学学报(自然科学版),2000,18(2):19-20
17.贾江滨,刘静,谭亚非.大蒜化学成分研究进展.广东药学,1999,9(1):1-5
18.贾江滨,许重远等.大蒜中含硫氨基酸研究进展.中草药,2000,31(6):468-470
19.江英,胡小松,廖小军等.γ-谷氨酰转肽酶与蒜泥绿变的关系.食品科学,2002(a),23(5):38-40
20.江英,胡小松,廖小军等.有关蒜泥绿色素形成的反应.食品科学,2002(b),23(6):31-35
21.江英,胡小松,辛力,刘一和.防止蒜泥绿变方法的研究.食品科学,2001(a),22(4):55-56
22.江英.蒜泥绿变机理研究及其在蒜制品加工中的应用:[硕士学位论文].北京:中国农业大学,2001(b)
23.姜华武,王琳.大蒜鳞茎休眠解除后的生理生化变化.湖北农学院学报,1998,18(4):315-317
24.金农网.中国大蒜打破坚冰出口美国,蔬菜,2004,4:44-45
25.金小君,彭清芝,许友芝等.大蒜素对血小板聚集能力的影响.湖北医学院学报,1993,14(1):60
26.李峰,王玉.大蒜浸提液对小鼠细胞免疫功能影响研究.卫生研究,1995,24(4):250
27.李干红,丁晓雯.大蒜防癌机理研究进展.中国调味品,2002,(9):14-18
28.李曙轩.蔬菜栽培生理.上海:上海科学技术出版社,1979.224
29.李素民,杨文昌,田彩锁等.大蒜的现代研究进展.中医药学报,1997,(6):30-32
30.李晓东,陆帼一,于燕.休眠‘蔡家坡’蒜内源激素水平的变化规律.园艺学报,1996,23(2):150-154
31.李秀娟.白蒜蓉的工艺研制.粮油加工与食品机械,2000,4,25-26
32.梁冰,李晓兵,覃亮政,等.大蒜及大蒜油与铅镉作用的初步研究.四川大学学报(工程科学版),2000,12(5):32-35
33.刘德军.大蒜.北京:中国中医药出版社,2001
34.刘丽萍,谢进.大蒜的药理与临床应用.中医药信息,1996,3:26-27
35.刘权焰,贺银成,周亚魁.氨基酸与肿瘤生长.国外医学外科学分册,2000,27(3):159-161
36.刘书成,李元瑞,王丽华等.大蒜精油对食用油脂的抗氧化特性.食品科学,2002,23(1):128-131
37.刘淑娴,李月标,陈芳等.采后大蒜鳞茎的生理生理生化变化及其贮藏技术.热带亚热带植物学报,1996,4(3):45-49
38.娄红祥,左春旭,李铣.大蒜化学成分的研究进展.国外医药(植物药分册),1991,6(2):55
39.卢景雾,高梅,杨铭.大蒜及其提取物清除活性氧自由基的ESR研究.中国药学杂志,1992,27(6):339-342
40.陆茂松,闵吉梅,王夔.大蒜有机硫化物的研究(Ⅱ).中草药,2002,33(12):1059-1061
41.马岩松,车芙蓉,皮钰珍.大蒜的休眠与破除.贮藏加工
42.聂长明,周莹.锗在食品中的应用.湖南食品与发酵,1994,3:29-31
43.彭子模,孟冬丽.大蒜的二十三种快速脱臭方法.食品科技,2000,6:32-33
44.乔旭光,张振华,韩雅珊.蒜氨酸酶动力学特性研究.山东农业大学学报,1999,30(1):42-46
45.乔旭光,张振华,秦晓春.蒜氨酸酶的分离纯化及其动力学特性.食品与发酵工业,2004,30(9):1-4
46.邵莉楣,娄成后.蒜瓣在温度调节下解除休眠的细胞学观察.植物学报,1989,31(2):110-115
47.师玉忠,赵功玲,蒋世云.绿蒜生产工艺研究.中国调味品,1999,6:20-22
48.宋伟伟.糖基化蛋白和氧自由基在糖尿病和糖尿病并发症中的作用.中华内分泌代谢杂志,1993,9(3):170.
49.苏美琼,杨柏崇,成密红等.大蒜的功效及综合利用研究进展.西北农业学报,2003,12(4):151-156
50.孙奋治.大蒜成分及其加工转化产物的命名应统一.中国药学杂志,1998,33(3):170-172
51.孙君社,高孔荣.大蒜的化学与药效及利用.广州食品工业科技,1994(增刊),8-11
52.孙君社,高孔荣.蒜酶及其动力学研究.食品科学,1995,16(9):13-15
53.汤章城.逆境条件下植物脯氨酸的积累及其可能的意义.植物生理通讯,1984,21(1):15-21
54.唐兰,朱宜莲,杨香玫等.非胰岛素依赖型糖尿病血过氧化脂质和抗氧化酶的检测及其临床意义.临床内科杂志,1993,10(2):19
55.王惠莲.低聚果糖的特性及其开发利用.中国食品添加剂,1997,2:35-38
56.王满霞,卢长安,孙刚.大蒜GO 889对H IV等病毒作用的实验研究.中国中医基础医学杂志,1999,5(3):35-37
57.王宁,史岩眉,朱军等.大蒜的药理作用、生物活性和开发利用研究进展.中国中医药信息杂志,2003,10(10):91-93
58.王鹏,雷正杰,石勇.大蒜化学成分抗肿瘤作用的研究进展.解放军药学学报,1999,15(6):
59.王岩,李新霞,陈坚等.薄层扫描法测定大蒜中蒜氨酸的含量.中国药学杂志,2003,38(3):217-218
60.谢晓莉,刘虹,彭解英等.大蒜素治疗难治性根尖周炎的临床研究.中国现代医学杂志,2002,12(1):84
61.新华本草纲目.上海:上海科学技术出版社,1991
62.徐为民,刘邮洲等.大蒜泥加工中发绿现象的控制研究.2003,24(1):71-72
63.严常开,曾繁典.大蒜的主要化学成分及其药理作用研究进展.中国新药杂志,2004,13(8):688-691
64.严根元.大蒜栽培技术及综合利用.上海:上海科技文献出版社,1989
65.杨德琪,王静,伍佳莫.蒜种低温处理效应分析.西昌农业高等专科学校学报,2004,18(4):85-87
66.杨明,黄玉军,韩翠红.真空包装蒜泥的研制.扬州大学烹饪学报,2003(3):27-29
67.杨艳梅,高彦辉,范春.大蒜抗癌作用研究进展.国外医学中医中药分册,2000,22(2):67-71
68.姚逸.大蒜的开发利用研究概况.重庆中草药研究,1999,39:57-59
69.伊明.大蒜的药用保健功能.森林与人类,2000,20(5):46
70.易静,李胜等.大蒜的药用价值.重庆医科大学学报,1994,19(1):67
71.尹华,包其富,章建华等.大蒜驱铅的实验研究.河南中医药学刊,1999,14(4):22-23
72.于新蕊,丛月珠.大蒜的化学成分及其药理作用研究进展.中草药,1994,26(3):158
73.喻荣辉,屈松柏.大蒜防治心脑血管疾病的实验研究概况.湖北中医杂志,1996,18(2):52-54
74.袁丽,高瑞昌,王颉,乔旭光.影响蒜泥绿变因素的研究.食品工业科技,2003,24(2):39-40
75.臧志清,周端美.大蒜药用和保健价值的综合开发.食品研究与开发,1999,20(2):25-28
76.曾艳,孙洪海,刘东辉等.大蒜素对化学性致癌因素抑制作用的研究.中国中医药科技,2000,7(4)
77.张柄文,郝征红.大蒜的功能性医疗保健价值及其开发利用.农牧产品开发,1999,(7):19-21
78.张福锁.环境胁迫与植物营养.北京:北京农业大学出版社,1993
79.张富新,赵丰丽,段香芝.大蒜脱臭机理及其系列产品的开发.资源开发与市场,1999,15(6):323-325
80.张伟成,严文梅.温度对大蒜鳞茎休眠的影响及其贮藏保鲜上的应用.植物生理学通讯,1988,(1):25-29.
81.张仪,余炳生等编.植物显微技术实验指导.北京:中国农业大学生物学院,2002
82.赵晓丹,傅达奇,陈计峦等.醋蒜提取物抑菌作用研究.中国调味品,2004,10:13
83.赵晓丹,傅达奇,肖丽霞等.醋酸提取物抗氧化活性初步研究.食品工业科技,2005,3:172-173
84.赵晓丹,傅达奇等.腊八蒜绿变色素的分离提取.食品与发酵工业,2004,30(10):129-131
85.郑建仙,耿立萍.功能性低聚糖析论.食品与发酵工业,1997,23(1):39-46
86.周德庆,林洪,楼伟风等.辐照和温度对大蒜保鲜作用的研究简报.莱阳农学院学报,1996,13(3):179-181
87.周金黄,王建华.中药药理与临床研究进展.北京:军事医学科学出版社,1996
88. Bae, R. N., Lee, S. K. Factors affecting greening and its control methods in chopped garlic. Journal of the Korean Society for Horticultural Sciences, 1990, 22(1):50-55
89. Bandyopadhyay, C. and Tewari, G. M. Thin-layer chromatographic inbestigation of color developer involved in pinking of white onion purees. J. Agric. Food Chem., 1973, 21, 952-954
90. Bianchini, F., Vainio, H. Allium vegetables and organosulfur compounds: do they help prevent cancer? Environ Health Perspect, 2001, 109(9):893-902
91. Block, E. The chemistry of garlic and onions. Sci. Am., 1985, 252 (3):114-119
92. Block, E. The organosulfur chemistry of the genus Allium. Implications for the organic chemistry of sulfur, Angew. Chem., Int. Ed, Engl., 1992, 31: 1135-1178
93. Boscher, J., Auger, J., Mandon, N. and Ferary, S. (1995) Qualitative and quantitative comparison of volatile sulphides and flavour precursors in different organs of some wild and cultivated garlics. Biochemical Systematics and ecology, 23(7/8):787-791
94. Brodntz, M. H., J. Agric. Food Chim. 1971, 19, 269-272
95. Davis, L. E., et al. In vitro syner gism of concentrated Allium Sativum extract and amphtrticin B against cryp tococcus neoformans. Planta Med., 1994, 60(6):546-549
96. Dong-Bin Shin, Jin-Bong Hwang, Young-Chun Lee. Effects of pre-heating on the flavor of garlic. Korean journal of food science and technology. 1999, 31 (6):1538-1588
97. Ernst, M. K., Chatterton, N. J., Harrison, P. A., et al. Characterization of fructan oligomers from species of the genus Allium L. Journal of Plant Physiology, 1998, 153:53-60
98. Frank M., Mazelis M. The c-s lyases of higher plants, determination of homology by immunological procedures. Phytochemistry, 1993, 34:625～629
99. Freemann, G. G., et al. J. Sci. Food Agric., 1975, 26:1896
100. Han, J., Lawson, L., Han, G., Han, P. A spectrophotometric method for quantitative determination of allicin and total garlic thiosulfinates. Anal. Biochem., 1995, 225:157-160
101. Han, J., Lawson, L., Han, G., Han, P. A spectrophotometric method for quantitative determination of allicin and total garlic thiosulfinates. Anal. Biochem., 1995, 225:157-160
102. Han, J., Lawson, L., Han, G, Han, P. A spectrophotometric method for quantitative determination of allicin and total garlic thiosulfinates. Anal. Biochem., 1995, 225: 157-160
103. Indrajit Das, Jayshree Hirani, Suren Sooranna, Arginine is not responsible for the activation of nitric oxide synthase by garlic, Journal of Ethnopharmacology .1996,53:5-9
104. Jansen, H., Miiller, B., Knobloch, K. Characterization of alliin lyase preparation from garlic (Allium sativum). Planta Med, 1989,55:434-439
105. Joslyn, M. A. & Peterson, R.G. Reddening of White Onion Bulb Purees. J. Agric. Food Chem., 1958,6:754-765
106. Joslyn, M. A. & Peterson, R.G. Reddening of white onion tissue. J. Agric. Food Chem., 1960, 8: 72-76
107. Joslyn, M. A., Sano, T., The formation and decomposition of green pigment in crushed garlic tisdsue. Food Research, 1955, 21,170-183
108. Kim, W. J., Cho, J. S., Kim, K. H. Stabilization of ground garlic color by cysteine, ascorbic acid, trisodium phosphate and sodium metabisulfite. J. Food Qual., 1999, 22(6):681-691
109. Lancaster J. E., and Shaw M. L. (1989) y-glutamyl peptides in the biosynthesis of S-alk(en)yl-L-cysteine sulphoxides in Allium. Phytochemistry 28(2):455-460
110. Lancaster, J. E., Dommisse, E. M, and Shaw, M. L. Production of flavour precursors [S-alk(en)yl cysteine sulfoxides] in photo callus of garlic. Phytochemistry, 1988, 27(7):2123-2124
111. Lawson, L. D., Hughes, B. G. Characterization of the formation of alliicin and other thiodulfinates from garlic. Planta Medica, 1991, 58:345-350
112. Lawson, L. D., Hughes, B. G. Characterization of the formation of allicin and other thiosulfinates form garlic. Planta Medica, 1992, 58:345-350
113. Lukes, T. M. Factors governing the greening of garlic puree. J. Food Sci., 1986, 51: 1577-1582
114. Lukes, T. M. Pinking of onions during dehydration. Food Technol., 1959, 13: 391-393
115. Madhavi, D. L. and Prabha, T. M. et al. (1991) Biochemical studies with garlic (Allium sativum) cell cultures showing different flavour levels. J. Sci. Food Agric, 1991, 56(1): 15-24
116. Marks, H.S., Hilson, J.A., Leichtweis, H.C., Stoewsand, G.S., J. Agric. Food Chem. 40 (1992) 2098.
117. Mutsch-Eckner, M., Sticher, O., J. Chromatogr. 625 (1992)183.
118. Nock, P. L., Mazelis M. Lack of homology between the alliin lyases of garlic and onion. Phytochem. 1989,28,729—731
119. Nock, P., Mazelis, M. The c-s lyases of higher plants. Plant Physiology. 1987, 85:1079-1083
120. Nock, P., Mazelis, M. The c-s lyases of higher plants: preparation and characterization of the homogeneous enzyme from garlic(Allium Sativum L.). Archives of biochemistry and biophysics, 1986,9:27-33
121. Rabinkov, A., et al. Alliin lyase(Alliinase) from garlic(Allium Sativum L.). Biochemistry, 1994, 48:149-171
122. Raghavan, B., Abraham, K. O., Shankaranarayana, M. L. Chemistry of garlic and garlic products [Allium sativum]. J. Sci. Ind. Res., 1983, 42(7): 401-409
123. Roman Kubec, Marketa Svobodovd, Jan Velisek. Gas chromatographic determination of S-alk(en)ylcysteine sulfoxides. J. Chromatogr., 1999, 862:85-94
124. Sensitive and Reliable Amino Acid Analysis in Protein Hydrolysates using the Agilent 1100 Series HPLC,Technical Note.
125. Shannon, S., Yamaguchi, M. & Howard, F. D. (a) Reactions involved in formation of a pink pigment in onion puree. J. Agric. Food Chem., 1967, 15: 417-422
126. Shannon, S., Yamaguchi, M. & Howard, F. D. (b) Precursors involved in the formation of pink pigments in onion purees. J. Agric. Food Chem., 1967, 15: 423-426
127. Talia Miron, Aharon Rabinkov, David Mirelman, et al. A spectrophotometric assay for allicin and alliinase (alliin lyase) activity: reaction of 2-nitro-5-thiobenzoate with thiosulfinates. Anal. Biochem., 1998, 265: 317-325
128. Talia Miron, Irina Shin, Guy Feigenblat, et al. A spectrophotometric assay for allicin, alliin, and alliinase (alliin lyase) with a chromogenic thiol: reaction of 4-mercaptopyridine with thiosulfinates. Anal. Biochem., 2002, 307: 76-83
129. Thomas, D. J. and Parkin, K. L. Immobilization and characterization of C-S lyase from onion (Allium. cepa) bulbs. J. Food Biotechnol., 1991, 5: 139-159
130. Thomas, D. J. and Parkin, K. L. Quantification of alk(en)-L-cysteins sulfoxides and related amino acids in Alliums by high-performance liquid chromatography. J. Agri. Food Chem., 1994b, 31,2389-2391
131. Thomas, D. J., Parkin, K. L., Simon, P. W. Development of a simple pungency indicator test for onions. J. Sci. Food Agric, 1994a, 60:499-504
132. Tobkin, H. E., Mazelis, M. Alliin lyase: preparation and characterization of the homogeneous enzyme from onion bulbs. Archives of biochemistry and biophysics, 1979, 9:150-157
133.Vemin, G., Metzger, J., Fraisse, D., et al. GC-MS(EI, PCI, NCI) lomputer analysis of volatile
sulfur compounds in garlic essential oils. Application of the Mass Fragmentornery SIM Technique. Planta Media, 1986, (2):96
134. Yamaguchi, M., Shannon, S., Howard, F. D. & Joslyn, M. A. Factors affecting the formation of a pink pigment in purees of onion. Proc. Am. Soc. Hort. Sci., 1965, 86: 475-483
2.别小妹,岳喜庆,孟宪军.蒜泥变绿变褐的原因及控制方法.饮料工业,1998,1(3):22-24
3.常军民,向阳,张丽静等.HPLC-MS法测定小鼠血浆中蒜氨酸的浓度.新疆医科大学学报,2003,26(6):532-534
4.常军民,张丽静,美丽万等.HPLC测定不同产地大蒜中蒜氨酸的含量.中成药,2004,26(12):1025-1027
5.陈长水,李炳奇等.有机化学.北京:科学出版社,2004
6.陈彬,王艳辉,马润宇.提取大蒜有效成分——有机硫化物.北京化工大学学报,2004,31(2):24-27
7.陈功,王丽.大蒜保鲜贮藏与深加工技术.北京:中国轻工业出版社,2003
8.陈能煜,陈丽,伍睿等.大蒜的检测方法进展.食品科技,1998,6:16-19
9.陈能煜,伍睿,陈丽等.大蒜研究进展.天然产物研究与开发,2000,12(2):67-74
10.程龙军,郭得平.葱蒜类作物种的蒜氨酸酶.植物生理学通讯,2001,37(5):471-474
11.程智慧,杜慧芳等.大蒜鳞茎采后呼吸及芽形态变化与品种和温度的关系.绵阳农专学报,1996,13(2):7-12
12.樊治成,陆帼一,杜慧芳.大蒜品种生态型的数量分类研究.植物生态学报,1997,21(2):169-174
13.范春,杨艳梅,张锦嵩等.大蒜对松花江水有机提取物致癌活性的阻断作用.环境与健康杂志,2002,19(2):111-113
14.苟萍.蒜氨酸酶的研究.生物学通报,2004,39(8):9-10
15.胡新华,王廷振等.精氨酸对结肠、直肠癌病人免疫功能及肿瘤细胞增殖活性的影响.肠外与肠内营养,1998,5(4):191-194
16.黄小燕.4种百合科植物抑菌作用.贵州师范大学学报(自然科学版),2000,18(2):19-20
17.贾江滨,刘静,谭亚非.大蒜化学成分研究进展.广东药学,1999,9(1):1-5
18.贾江滨,许重远等.大蒜中含硫氨基酸研究进展.中草药,2000,31(6):468-470
19.江英,胡小松,廖小军等.γ-谷氨酰转肽酶与蒜泥绿变的关系.食品科学,2002(a),23(5):38-40
20.江英,胡小松,廖小军等.有关蒜泥绿色素形成的反应.食品科学,2002(b),23(6):31-35
21.江英,胡小松,辛力,刘一和.防止蒜泥绿变方法的研究.食品科学,2001(a),22(4):55-56
22.江英.蒜泥绿变机理研究及其在蒜制品加工中的应用:[硕士学位论文].北京:中国农业大学,2001(b)
23.姜华武,王琳.大蒜鳞茎休眠解除后的生理生化变化.湖北农学院学报,1998,18(4):315-317
24.金农网.中国大蒜打破坚冰出口美国,蔬菜,2004,4:44-45
25.金小君,彭清芝,许友芝等.大蒜素对血小板聚集能力的影响.湖北医学院学报,1993,14(1):60
26.李峰,王玉.大蒜浸提液对小鼠细胞免疫功能影响研究.卫生研究,1995,24(4):250
27.李干红,丁晓雯.大蒜防癌机理研究进展.中国调味品,2002,(9):14-18
28.李曙轩.蔬菜栽培生理.上海:上海科学技术出版社,1979.224
29.李素民,杨文昌,田彩锁等.大蒜的现代研究进展.中医药学报,1997,(6):30-32
30.李晓东,陆帼一,于燕.休眠‘蔡家坡’蒜内源激素水平的变化规律.园艺学报,1996,23(2):150-154
31.李秀娟.白蒜蓉的工艺研制.粮油加工与食品机械,2000,4,25-26
32.梁冰,李晓兵,覃亮政,等.大蒜及大蒜油与铅镉作用的初步研究.四川大学学报(工程科学版),2000,12(5):32-35
33.刘德军.大蒜.北京:中国中医药出版社,2001
34.刘丽萍,谢进.大蒜的药理与临床应用.中医药信息,1996,3:26-27
35.刘权焰,贺银成,周亚魁.氨基酸与肿瘤生长.国外医学外科学分册,2000,27(3):159-161
36.刘书成,李元瑞,王丽华等.大蒜精油对食用油脂的抗氧化特性.食品科学,2002,23(1):128-131
37.刘淑娴,李月标,陈芳等.采后大蒜鳞茎的生理生理生化变化及其贮藏技术.热带亚热带植物学报,1996,4(3):45-49
38.娄红祥,左春旭,李铣.大蒜化学成分的研究进展.国外医药(植物药分册),1991,6(2):55
39.卢景雾,高梅,杨铭.大蒜及其提取物清除活性氧自由基的ESR研究.中国药学杂志,1992,27(6):339-342
40.陆茂松,闵吉梅,王夔.大蒜有机硫化物的研究(Ⅱ).中草药,2002,33(12):1059-1061
41.马岩松,车芙蓉,皮钰珍.大蒜的休眠与破除.贮藏加工
42.聂长明,周莹.锗在食品中的应用.湖南食品与发酵,1994,3:29-31
43.彭子模,孟冬丽.大蒜的二十三种快速脱臭方法.食品科技,2000,6:32-33
44.乔旭光,张振华,韩雅珊.蒜氨酸酶动力学特性研究.山东农业大学学报,1999,30(1):42-46
45.乔旭光,张振华,秦晓春.蒜氨酸酶的分离纯化及其动力学特性.食品与发酵工业,2004,30(9):1-4
46.邵莉楣,娄成后.蒜瓣在温度调节下解除休眠的细胞学观察.植物学报,1989,31(2):110-115
47.师玉忠,赵功玲,蒋世云.绿蒜生产工艺研究.中国调味品,1999,6:20-22
48.宋伟伟.糖基化蛋白和氧自由基在糖尿病和糖尿病并发症中的作用.中华内分泌代谢杂志,1993,9(3):170.
49.苏美琼,杨柏崇,成密红等.大蒜的功效及综合利用研究进展.西北农业学报,2003,12(4):151-156
50.孙奋治.大蒜成分及其加工转化产物的命名应统一.中国药学杂志,1998,33(3):170-172
51.孙君社,高孔荣.大蒜的化学与药效及利用.广州食品工业科技,1994(增刊),8-11
52.孙君社,高孔荣.蒜酶及其动力学研究.食品科学,1995,16(9):13-15
53.汤章城.逆境条件下植物脯氨酸的积累及其可能的意义.植物生理通讯,1984,21(1):15-21
54.唐兰,朱宜莲,杨香玫等.非胰岛素依赖型糖尿病血过氧化脂质和抗氧化酶的检测及其临床意义.临床内科杂志,1993,10(2):19
55.王惠莲.低聚果糖的特性及其开发利用.中国食品添加剂,1997,2:35-38
56.王满霞,卢长安,孙刚.大蒜GO 889对H IV等病毒作用的实验研究.中国中医基础医学杂志,1999,5(3):35-37
57.王宁,史岩眉,朱军等.大蒜的药理作用、生物活性和开发利用研究进展.中国中医药信息杂志,2003,10(10):91-93
58.王鹏,雷正杰,石勇.大蒜化学成分抗肿瘤作用的研究进展.解放军药学学报,1999,15(6):
59.王岩,李新霞,陈坚等.薄层扫描法测定大蒜中蒜氨酸的含量.中国药学杂志,2003,38(3):217-218
60.谢晓莉,刘虹,彭解英等.大蒜素治疗难治性根尖周炎的临床研究.中国现代医学杂志,2002,12(1):84
61.新华本草纲目.上海:上海科学技术出版社,1991
62.徐为民,刘邮洲等.大蒜泥加工中发绿现象的控制研究.2003,24(1):71-72
63.严常开,曾繁典.大蒜的主要化学成分及其药理作用研究进展.中国新药杂志,2004,13(8):688-691
64.严根元.大蒜栽培技术及综合利用.上海:上海科技文献出版社,1989
65.杨德琪,王静,伍佳莫.蒜种低温处理效应分析.西昌农业高等专科学校学报,2004,18(4):85-87
66.杨明,黄玉军,韩翠红.真空包装蒜泥的研制.扬州大学烹饪学报,2003(3):27-29
67.杨艳梅,高彦辉,范春.大蒜抗癌作用研究进展.国外医学中医中药分册,2000,22(2):67-71
68.姚逸.大蒜的开发利用研究概况.重庆中草药研究,1999,39:57-59
69.伊明.大蒜的药用保健功能.森林与人类,2000,20(5):46
70.易静,李胜等.大蒜的药用价值.重庆医科大学学报,1994,19(1):67
71.尹华,包其富,章建华等.大蒜驱铅的实验研究.河南中医药学刊,1999,14(4):22-23
72.于新蕊,丛月珠.大蒜的化学成分及其药理作用研究进展.中草药,1994,26(3):158
73.喻荣辉,屈松柏.大蒜防治心脑血管疾病的实验研究概况.湖北中医杂志,1996,18(2):52-54
74.袁丽,高瑞昌,王颉,乔旭光.影响蒜泥绿变因素的研究.食品工业科技,2003,24(2):39-40
75.臧志清,周端美.大蒜药用和保健价值的综合开发.食品研究与开发,1999,20(2):25-28
76.曾艳,孙洪海,刘东辉等.大蒜素对化学性致癌因素抑制作用的研究.中国中医药科技,2000,7(4)
77.张柄文,郝征红.大蒜的功能性医疗保健价值及其开发利用.农牧产品开发,1999,(7):19-21
78.张福锁.环境胁迫与植物营养.北京:北京农业大学出版社,1993
79.张富新,赵丰丽,段香芝.大蒜脱臭机理及其系列产品的开发.资源开发与市场,1999,15(6):323-325
80.张伟成,严文梅.温度对大蒜鳞茎休眠的影响及其贮藏保鲜上的应用.植物生理学通讯,1988,(1):25-29.
81.张仪,余炳生等编.植物显微技术实验指导.北京:中国农业大学生物学院,2002
82.赵晓丹,傅达奇,陈计峦等.醋蒜提取物抑菌作用研究.中国调味品,2004,10:13
83.赵晓丹,傅达奇,肖丽霞等.醋酸提取物抗氧化活性初步研究.食品工业科技,2005,3:172-173
84.赵晓丹,傅达奇等.腊八蒜绿变色素的分离提取.食品与发酵工业,2004,30(10):129-131
85.郑建仙,耿立萍.功能性低聚糖析论.食品与发酵工业,1997,23(1):39-46
86.周德庆,林洪,楼伟风等.辐照和温度对大蒜保鲜作用的研究简报.莱阳农学院学报,1996,13(3):179-181
87.周金黄,王建华.中药药理与临床研究进展.北京:军事医学科学出版社,1996
88. Bae, R. N., Lee, S. K. Factors affecting greening and its control methods in chopped garlic. Journal of the Korean Society for Horticultural Sciences, 1990, 22(1):50-55
89. Bandyopadhyay, C. and Tewari, G. M. Thin-layer chromatographic inbestigation of color developer involved in pinking of white onion purees. J. Agric. Food Chem., 1973, 21, 952-954
90. Bianchini, F., Vainio, H. Allium vegetables and organosulfur compounds: do they help prevent cancer? Environ Health Perspect, 2001, 109(9):893-902
91. Block, E. The chemistry of garlic and onions. Sci. Am., 1985, 252 (3):114-119
92. Block, E. The organosulfur chemistry of the genus Allium. Implications for the organic chemistry of sulfur, Angew. Chem., Int. Ed, Engl., 1992, 31: 1135-1178
93. Boscher, J., Auger, J., Mandon, N. and Ferary, S. (1995) Qualitative and quantitative comparison of volatile sulphides and flavour precursors in different organs of some wild and cultivated garlics. Biochemical Systematics and ecology, 23(7/8):787-791
94. Brodntz, M. H., J. Agric. Food Chim. 1971, 19, 269-272
95. Davis, L. E., et al. In vitro syner gism of concentrated Allium Sativum extract and amphtrticin B against cryp tococcus neoformans. Planta Med., 1994, 60(6):546-549
96. Dong-Bin Shin, Jin-Bong Hwang, Young-Chun Lee. Effects of pre-heating on the flavor of garlic. Korean journal of food science and technology. 1999, 31 (6):1538-1588
97. Ernst, M. K., Chatterton, N. J., Harrison, P. A., et al. Characterization of fructan oligomers from species of the genus Allium L. Journal of Plant Physiology, 1998, 153:53-60
98. Frank M., Mazelis M. The c-s lyases of higher plants, determination of homology by immunological procedures. Phytochemistry, 1993, 34:625～629
99. Freemann, G. G., et al. J. Sci. Food Agric., 1975, 26:1896
100. Han, J., Lawson, L., Han, G., Han, P. A spectrophotometric method for quantitative determination of allicin and total garlic thiosulfinates. Anal. Biochem., 1995, 225:157-160
101. Han, J., Lawson, L., Han, G., Han, P. A spectrophotometric method for quantitative determination of allicin and total garlic thiosulfinates. Anal. Biochem., 1995, 225:157-160
102. Han, J., Lawson, L., Han, G, Han, P. A spectrophotometric method for quantitative determination of allicin and total garlic thiosulfinates. Anal. Biochem., 1995, 225: 157-160
103. Indrajit Das, Jayshree Hirani, Suren Sooranna, Arginine is not responsible for the activation of nitric oxide synthase by garlic, Journal of Ethnopharmacology .1996,53:5-9
104. Jansen, H., Miiller, B., Knobloch, K. Characterization of alliin lyase preparation from garlic (Allium sativum). Planta Med, 1989,55:434-439
105. Joslyn, M. A. & Peterson, R.G. Reddening of White Onion Bulb Purees. J. Agric. Food Chem., 1958,6:754-765
106. Joslyn, M. A. & Peterson, R.G. Reddening of white onion tissue. J. Agric. Food Chem., 1960, 8: 72-76
107. Joslyn, M. A., Sano, T., The formation and decomposition of green pigment in crushed garlic tisdsue. Food Research, 1955, 21,170-183
108. Kim, W. J., Cho, J. S., Kim, K. H. Stabilization of ground garlic color by cysteine, ascorbic acid, trisodium phosphate and sodium metabisulfite. J. Food Qual., 1999, 22(6):681-691
109. Lancaster J. E., and Shaw M. L. (1989) y-glutamyl peptides in the biosynthesis of S-alk(en)yl-L-cysteine sulphoxides in Allium. Phytochemistry 28(2):455-460
110. Lancaster, J. E., Dommisse, E. M, and Shaw, M. L. Production of flavour precursors [S-alk(en)yl cysteine sulfoxides] in photo callus of garlic. Phytochemistry, 1988, 27(7):2123-2124
111. Lawson, L. D., Hughes, B. G. Characterization of the formation of alliicin and other thiodulfinates from garlic. Planta Medica, 1991, 58:345-350
112. Lawson, L. D., Hughes, B. G. Characterization of the formation of allicin and other thiosulfinates form garlic. Planta Medica, 1992, 58:345-350
113. Lukes, T. M. Factors governing the greening of garlic puree. J. Food Sci., 1986, 51: 1577-1582
114. Lukes, T. M. Pinking of onions during dehydration. Food Technol., 1959, 13: 391-393
115. Madhavi, D. L. and Prabha, T. M. et al. (1991) Biochemical studies with garlic (Allium sativum) cell cultures showing different flavour levels. J. Sci. Food Agric, 1991, 56(1): 15-24
116. Marks, H.S., Hilson, J.A., Leichtweis, H.C., Stoewsand, G.S., J. Agric. Food Chem. 40 (1992) 2098.
117. Mutsch-Eckner, M., Sticher, O., J. Chromatogr. 625 (1992)183.
118. Nock, P. L., Mazelis M. Lack of homology between the alliin lyases of garlic and onion. Phytochem. 1989,28,729—731
119. Nock, P., Mazelis, M. The c-s lyases of higher plants. Plant Physiology. 1987, 85:1079-1083
120. Nock, P., Mazelis, M. The c-s lyases of higher plants: preparation and characterization of the homogeneous enzyme from garlic(Allium Sativum L.). Archives of biochemistry and biophysics, 1986,9:27-33
121. Rabinkov, A., et al. Alliin lyase(Alliinase) from garlic(Allium Sativum L.). Biochemistry, 1994, 48:149-171
122. Raghavan, B., Abraham, K. O., Shankaranarayana, M. L. Chemistry of garlic and garlic products [Allium sativum]. J. Sci. Ind. Res., 1983, 42(7): 401-409
123. Roman Kubec, Marketa Svobodovd, Jan Velisek. Gas chromatographic determination of S-alk(en)ylcysteine sulfoxides. J. Chromatogr., 1999, 862:85-94
124. Sensitive and Reliable Amino Acid Analysis in Protein Hydrolysates using the Agilent 1100 Series HPLC,Technical Note.
125. Shannon, S., Yamaguchi, M. & Howard, F. D. (a) Reactions involved in formation of a pink pigment in onion puree. J. Agric. Food Chem., 1967, 15: 417-422
126. Shannon, S., Yamaguchi, M. & Howard, F. D. (b) Precursors involved in the formation of pink pigments in onion purees. J. Agric. Food Chem., 1967, 15: 423-426
127. Talia Miron, Aharon Rabinkov, David Mirelman, et al. A spectrophotometric assay for allicin and alliinase (alliin lyase) activity: reaction of 2-nitro-5-thiobenzoate with thiosulfinates. Anal. Biochem., 1998, 265: 317-325
128. Talia Miron, Irina Shin, Guy Feigenblat, et al. A spectrophotometric assay for allicin, alliin, and alliinase (alliin lyase) with a chromogenic thiol: reaction of 4-mercaptopyridine with thiosulfinates. Anal. Biochem., 2002, 307: 76-83
129. Thomas, D. J. and Parkin, K. L. Immobilization and characterization of C-S lyase from onion (Allium. cepa) bulbs. J. Food Biotechnol., 1991, 5: 139-159
130. Thomas, D. J. and Parkin, K. L. Quantification of alk(en)-L-cysteins sulfoxides and related amino acids in Alliums by high-performance liquid chromatography. J. Agri. Food Chem., 1994b, 31,2389-2391
131. Thomas, D. J., Parkin, K. L., Simon, P. W. Development of a simple pungency indicator test for onions. J. Sci. Food Agric, 1994a, 60:499-504
132. Tobkin, H. E., Mazelis, M. Alliin lyase: preparation and characterization of the homogeneous enzyme from onion bulbs. Archives of biochemistry and biophysics, 1979, 9:150-157
133.Vemin, G., Metzger, J., Fraisse, D., et al. GC-MS(EI, PCI, NCI) lomputer analysis of volatile
sulfur compounds in garlic essential oils. Application of the Mass Fragmentornery SIM Technique. Planta Media, 1986, (2):96
134. Yamaguchi, M., Shannon, S., Howard, F. D. & Joslyn, M. A. Factors affecting the formation of a pink pigment in purees of onion. Proc. Am. Soc. Hort. Sci., 1965, 86: 475-483