Analytical Methods of the Organic Sulfur Compounds in Garlic
WENG Rui1, SHENG XiaoJing2, LIU PingXiang1, ZHANG JiGuang2, QIU Jing1, QIAN YongZhong11. Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-food Safety and Quality of Ministry of Agriculture and Rural Affairs, Beijing 100081 2. Tobacco Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Quality and Risk Assessment for Tobacco and Aromatic plant products (Qingdao) of Ministry of Agriculture and Rural Affairs, Qingdao 266101, Shandong
Abstract Garlic is a kind of widely planted agricultural product in China, which has plenty of nutritional and healthy functions, such as antibacterial, anti-inflammatory, and anti-oxidation. These functions are mainly attributed to the organic sulfur compounds, including the flavor precursors, thiosulfinates and thioether volatile compounds. The organic sulfur compounds either have its own biological activities, or multiple compounds work together to produce the same physiological effect. However, considering the poor stability and property diversity of the organic sulfur compounds, the analysis of organic sulfur compounds remains a big challenge. Existing reports are mainly on the determination of several compounds or one group of compounds, and there has been no comprehensive analysis of the organic sulfur compounds in garlic yet. Therefore, in the present review, the analysis methods of the main flavor precursors, thiosulfinates and thioether volatile compounds in garlic were separately discussed and summarized, including the sample pretreatment and detection methods. Keywords:garlic;organic sulfur compounds;analytical methods;nutritional ingredient
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