不同切割伤害程度对大蒜次生代谢物质合成的影响

为研究不同切割伤害程度对大蒜次生代谢物质合成的影响,应用气相色谱法对大蒜切割伤害后的呼吸强度进行测定,应用丙酮酸法对大蒜切割伤害后催化合成大蒜素的蒜氨酸酶活力进行测定,在感官评定的同时应用静态顶空-气相色谱-质谱联用法对大蒜挥发性成分进行测定。结果表明:大蒜受伤后进行跃变型呼吸,切割伤害程度越大,大蒜呼吸强度越高,蒜氨酸酶活力越高。同时,切割伤害程度越大,大蒜风味强度明显越强、风味物质种类越多。大蒜受到切割伤害后的风味物质主要由二烯丙基二硫化物、甲基-2-丙烯基二硫化物等硫化物以及硫醚类物质组成,在6 h蒜泥中检测出种类最多的风味物质。

Effects of Different Cutting Damage on the Synthesis of Secondary Metabolites in Garlic

In order to study the effect of garlic on the synthesis of secondary metabolites after different cutting damage degree,the respiration rate of garlic cutting damage was determined by gas chromatography. And the activity of alliinase which catalyzes the formation of allicin was catalyzed by pyroracemic acid mothod after cutting damage. While experimenting by sensory evaluation,the volatile components of garlic were determined by static headspace gas chromatography-mass spectrometry. The results showed that after the effects of different cutting damage,respiratory climacteric was the type of respiration of garlic. The degree of respiration was higher when the respiration rate of garlic become higher and the peak of respiration of garlic comes forward caused by the high temperature. The greater the degree of cutting damage get,the higher the activity of allinase became. At the same time,the deeper degree of cutting damage enhanced the intensity of garlic flavor and produce more flavor substances significantly. Flavor substance was mainly composed by diallyl disulphide and disulfide,methyl 2-propenyl. The mashed garlic in 6 h was detected the most kinds of flavor substances.