Study on Change Rules of Characteristic Components in Black Garlic Processing Based on Ultra-performance Liquid Chromatography-Tandem Mass Spectrometry

Abstract

Abstract: An ultra-performance liquid chromatography-triple quadrupole tandem mass spectrometry method for simultaneous determination of 10 flavor precursors and 21 free amino acids in black garlic was established in the present study. The method has high sensitivity and accuracy, and can meet the detection requirements. The method was applied to the study on the change law of characteristic components in the processing of black garlic. The results showed that the characteristic components in black garlic changed significantly during the processing at 75 ℃ and 85% humidity. Among them, γ-aminobutyric acid, S-allyl-L-cysteine, isoalliin, glutamine, methiin, alliin, tryptophan, and γ-L-glutamyl-S-allyl-L-cysteine were the most obvious, and were the chemical markers screened in garlic during fermentation.

Key words: black garlic, processing, ultra-high performance liquid chromatography-triple quadrupole-tandem mass spectrometry, sulfur-containing compounds, free amino acids

CLC Number:

TS255.7

Ping-Xiang LIU Rui Gao Zhengrong Wang. Study on Change Rules of Characteristic Components in Black Garlic Processing Based on Ultra-performance Liquid Chromatography-Tandem Mass Spectrometry[J]. FOOD SCIENCE, 0, (): 0-0.

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