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Development of an analytic method for organosulfur compounds in Welsh onion and its use for nutritional quality analysis of five typical varieties in China

文献类型： 外文期刊

作者： Liu, Pingxiang 1 ; Wu, Peng 2 ; Bi, Jingxiu 1 ; Jiang, Yuying 1 ; Gao, Rui 1 ; Gao, Lei 1 ; Li, Yonghua 2 ; Zhao, Tong 1 ; Zhang, Xiao 1 ; Zhang, Chao 1 ; Wang, Yutao 1 ;

作者机构： 1.Shandong Acad Agr Sci, Inst Qual Stand & Testing Technol Agroprod, Shandong Prov Key Lab Test Technol Food Qual & Saf, Jinan 250100, Shandong, Peoples R China

2.Hebei Univ Engn, Coll Life Sci & Food Engn, Handan 056107, Peoples R China

关键词： Enzymatic inhibition; UHPLC-MS/MS; Organosulfur compound; Amino acid; Nutritional quality

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 441 卷

页码：

收录情况： SCI

摘要： A reliable, simple, and sensitive method capable of quantifying six organosulfur compounds (OSCs) was established. The samples were extracted by water containing 3 % formic acid with a simple vortex, ultrasound, and centrifugation step, and the solutions were analyzed by ultra-high-performance liquid chromatography separation system coupled with a triple-quadrupole mass spectrometry (UHPLC - MS/MS). Then the method was applied for the analysis of six OSCs in five varieties of two types Welsh onions in China, and the moisture content, reducing sugar, total polyphenols, and 21 free amino acids were also analyzed to study the characters of these Welsh onions intensively. Multivariate statistical analysis was used to investigate the differences in OSCs and free amino acids profiles among the samples. This study showed that enzymatic inhibition method combined with UHPLC - MS/MS is an effective technique to analyze OSCs in Welsh onion, and could be valuable for the routine quantitation of OSCs in other foods.

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