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allium_sativum_l [2015/03/28 16:22]
andreas
allium_sativum_l [2015/06/13 11:36] (aktuell)
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 "​Several sampling techniques based on steam distillation (SD), simultaneous distillation and solvent extraction (SDE), solid-phase trapping solvent extraction (SPTE), and headspace solid-phase microextraction (HS-SPME) have been compared for the determination of Korean garlic flavor components by gas chromatography–mass spectrometry (GC–MS). Diallyl disulfide (57.88%), allyl sulfide (23.59%), and diallyl trisulfide (11.40%) were found to be the predominant flavor components of garlic samples extracted by SDE whereas these components were at levels of 89.77%, 2.43%, and 3.89% when the same sample was extracted by SD, 97.77%, 0.17%, and 0.10% by SPTE, and 97.85%, 0.01%, and 0.01% by HS-SPME using the 50/30-μm divinyl benzene/​carboxen/​polydimethylsiloxane (DVB/​CAR/​PDMS) fiber. Thermal degradation of components such as allyl methyl sulfide, dimethyl disulfide, and thiirane were observed for SDE and SD but not for SPTE or HS-SPME."​ \\ "​Several sampling techniques based on steam distillation (SD), simultaneous distillation and solvent extraction (SDE), solid-phase trapping solvent extraction (SPTE), and headspace solid-phase microextraction (HS-SPME) have been compared for the determination of Korean garlic flavor components by gas chromatography–mass spectrometry (GC–MS). Diallyl disulfide (57.88%), allyl sulfide (23.59%), and diallyl trisulfide (11.40%) were found to be the predominant flavor components of garlic samples extracted by SDE whereas these components were at levels of 89.77%, 2.43%, and 3.89% when the same sample was extracted by SD, 97.77%, 0.17%, and 0.10% by SPTE, and 97.85%, 0.01%, and 0.01% by HS-SPME using the 50/30-μm divinyl benzene/​carboxen/​polydimethylsiloxane (DVB/​CAR/​PDMS) fiber. Thermal degradation of components such as allyl methyl sulfide, dimethyl disulfide, and thiirane were observed for SDE and SD but not for SPTE or HS-SPME."​ \\
 [Comparative study of extraction techniques for determination of garlic flavor components by gas chromatography–mass spectrometry.,​ Lee, S.N., Kim, N.S., Lee, D.S., Analytical and bioanalytical chemistry, Vol.377(4), 2003, 749-756] [Comparative study of extraction techniques for determination of garlic flavor components by gas chromatography–mass spectrometry.,​ Lee, S.N., Kim, N.S., Lee, D.S., Analytical and bioanalytical chemistry, Vol.377(4), 2003, 749-756]
 +
 +"​Through the use of direct analysis in real time mass spectrometry (DART-MS), 2-propenesulfenic acid, an intermediate long postulated as being formed when garlic (Allium sativum) is crushed, has been detected for the first time and determined by mass spectrometric methods to have a half-life of <1 s at room temperature. Two other key intermediates,​ 2-propenesulfinic acid and diallyl trisulfane S-oxide, have also been detected for the first time in volatiles from crushed garlic, along with allicin and related thiosulfinates,​ allyl alcohol, sulfur dioxide, propene, and pyruvate as coproducts. A commercial dietary supplement containing garlic powder, which was sampled after crushing, was found to contain alliin, methiin, and S-allylcysteine and produced allicin upon addition of water... Disulfanes and polysulfanes are detected only when the Allium samples are heated, consistent with earlier conclusions that these are not primary products from cut or crushed alliums."​ \\
 +[Applications of direct analysis in real time mass spectrometry (DART-MS) in Allium chemistry. 2-Propenesulfenic and 2-propenesulfinic acids, diallyl trisulfane S-oxide, and other reactive sulfur compounds from crushed garlic and other Alliums., Block, E., Dane, A.J., Thomas, S., Cody, R.B., Journal of agricultural and food chemistry, Vol.58(8), 2010, 4617-4625] ​
  
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Zeile 35: Zeile 38:
 [[http://​www.nutritionj.com/​content/​1/​1/​4]] ​ [[http://​www.nutritionj.com/​content/​1/​1/​4]] ​
  
-"​Through the use of direct analysis in real time mass spectrometry (DART-MS), 2-propenesulfenic acid, an intermediate long postulated as being formed when garlic (Allium sativum) is crushed, has been detected for the first time and determined by mass spectrometric methods to have a half-life of <1 s at room temperature. Two other key intermediates,​ 2-propenesulfinic acid and diallyl trisulfane S-oxide, have also been detected for the first time in volatiles from crushed garlic, along with allicin and related thiosulfinates,​ allyl alcohol, sulfur dioxide, propene, and pyruvate as coproducts. A commercial dietary supplement containing garlic powder, which was sampled after crushing, was found to contain alliin, methiin, and S-allylcysteine and produced allicin upon addition of water... Disulfanes and polysulfanes are detected only when the Allium samples are heated, consistent with earlier conclusions that these are not primary products from cut or crushed alliums."​ \\ 
-[Applications of direct analysis in real time mass spectrometry (DART-MS) in Allium chemistry. 2-Propenesulfenic and 2-propenesulfinic acids, diallyl trisulfane S-oxide, and other reactive sulfur compounds from crushed garlic and other Alliums., Block, E., Dane, A.J., Thomas, S., Cody, R.B., Journal of agricultural and food chemistry, Vol.58(8), 2010, 4617-4625] ​ 
  
 {{:​knoblauch.jpg?​500}} \\ {{:​knoblauch.jpg?​500}} \\
 Woodville, W., Medical botany, vol.3, t.168 (1793) \\ Woodville, W., Medical botany, vol.3, t.168 (1793) \\
 [[http://​plantgenera.org/​species.php?​id_species=41121]] [[http://​plantgenera.org/​species.php?​id_species=41121]]
allium_sativum_l.txt · Zuletzt geändert: 2015/06/13 11:36 (Externe Bearbeitung)