Profiling of organosulfur compounds and amino acids in garlic from different regions of China

Pingxiang Liu; Rui Weng; Xiaojing Sheng; Xinlu Wang; Wenhuan Zhang; Yongzhong Qian; Jing Qiu

doi:10.1016/j.foodchem.2019.125499

Profiling of organosulfur compounds and amino acids in garlic from different regions of China

Food Chem. 2020 Feb 1:305:125499. doi: 10.1016/j.foodchem.2019.125499. Epub 2019 Sep 10.

Authors

Pingxiang Liu¹, Rui Weng¹, Xiaojing Sheng², Xinlu Wang¹, Wenhuan Zhang¹, Yongzhong Qian³, Jing Qiu⁴

Affiliations

¹ Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.
² Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Laboratory of Risk Assessment for Tobacco Quality and Safety (Qingdao), Ministry of Agriculture and Rural Affairs, Qingdao 266101, China.
³ Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing 100081, China. Electronic address: qianyongzhong@caas.cn.
⁴ Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing 100081, China. Electronic address: qiujing@caas.cn.

PMID: 31606694
DOI: 10.1016/j.foodchem.2019.125499

Abstract

The quality of garlic is mainly attributed to organosulfur compounds that are the secondary metabolites of certain amino acids. Herein, a sensitive and rapid method for the simultaneous determination of 7 organosulfur compounds and 21 amino acids using ultra-high-performance liquid chromatography coupled with tandem mass spectrometry (UHPLC-MS/MS) was developed. Then the levels of these 28 compounds and allicin in garlic among 242 samples from 6 provinces in China were profiled with multivariate data analysis. The results showed that garlic was rich in organosulfur compounds and could be a good supplement for amino acids. Contents of 29 compounds varied greatly among the provinces. The multivariate data analysis demonstrated two major groups for all samples, indicating that the location has a significant influence on the metabolism of garlic. Besides, the compositional differences of garlic from 6 provinces and correlations for growing conditions and contents of components were also analyzed.

Keywords: Allium sativum L.; Amino acids; Multivariate data analysis; Organosulfur compounds; UHPLC-MS/MS.

MeSH terms

Amino Acids / analysis*
Amino Acids / chemistry
Antioxidants / analysis
Antioxidants / chemistry
China
Chromatography, High Pressure Liquid
Food Analysis*
Garlic / chemistry*
Sulfur Compounds / analysis*
Sulfur Compounds / chemistry
Tandem Mass Spectrometry

Substances

Amino Acids
Antioxidants
Sulfur Compounds