内容摘要：
研究论文
大蒜素水溶液稳定性及
分解产物组成研究
李文清,周华',胡兴鹏,晏日安,欧仕益,黄雪松
(懸南大学理学院,广东广州510632)
摘要:
大蒜素水溶液的稳定性对大蒜制品的加工极其重要。作者研究了体系温度、沵度、pH值
对
大蒜素水溶液稳定性以及分解产物组成的影响。研究结果显示:温度或浓度越高,大蒜素水溶
液的稳定性越低;温度相对较低或大蒜素浓度较高时,大蒜素的分解产物越趋向于以3-乙烯
基-1,2-二硫环己-4ー烯和3-乙烯基-1,2-ニ硫环己-5-烯为主的环状物;反え,产物以二烯丙基
二硫醚等直链化合物为主落液的酸性越强,大蒜素越稳定。采用氩谱表征了大蒜素与氘代乙酸
的氢键作用,采用理论计算,发现大蒜素在酸性溶液中发生质子化后,O(13)与H(5)的键长变
长,分子的能量降低,初掲示大蒜素在酸性溶剂中稳定性更高的原因。
关键词:大素;水溶液;稳定性;机理
中图分类号:S573文献标志码:A文章编号:1673-1689(2016)07~0699-05
Stability and Decomposition Products of Allicin in the Aqueous Solution
LI Wenging, ZHOU Hua, HU Xingpeng, YA N Rian, OU Shiyi, HUA NG Xuesong
( College of Science and Engineering, Jinan University, Guangzhou 510632, China
Abstract The stability of allicin in an aqueous solution is extremely important for the processing of
garlic products. In this paper, the effects of temperature, concentration and PH value on the stability
of allicin were investigated. Results show that the higher the temperature and concentration, the
lower the stability of allicin in the aqueous solution. When temperature was relatively low or allicin
concentration was high, decomposition products of allicin tended to be ring compounds such as
3-vinyl 1, 2-disulfide cyclohex-4-ene and 3-vinyl 1, 2-disulfide cyclohex-5-ene: conversely, the
products primarily contained straight-chain compounds such as diallyl disulfide. The stronger the
solution acidity was, the more stable allicin became. For this phenomenon, hydrogen bonding
interaction of allicin with deuterated acetic acid was characterized by NMR. Theoretical calculations
found that the main bond length between O (13 )and H(5) of allicin obviously elongated and the
molecular energy decreased in the protonated acid solution, which revealed the mechanism for the
higher stability of allicin in an acidic solvent
Keywords allicin, aqueous solution, stabiity, mechanism
收稿日期
基金项目:国家自然科学基金项目(31101323)。
*通信作者:周华(1976),男,湖南湘潭人,理学博士,副教授,主要从事食品化学研究。 Email: zhouhua5460 Pinu. edu.cn
念品5杖ネ学报2016年第35卷第7期699
万方数据