Changing Pattern of Characteristic Components in Black Garlic during Processing Analyzed by Ultra-high Performance Liquid Chromatography-Triple Quadrupole Tandem Mass Spectrometry

doi:10.7506/spkx1002-6630-20230329-292

FOOD SCIENCE ›› 2024, Vol. 45 ›› Issue (1): 82-90.doi: 10.7506/spkx1002-6630-20230329-292

• Component Analysis • Previous Articles

Changing Pattern of Characteristic Components in Black Garlic during Processing Analyzed by Ultra-high Performance Liquid Chromatography-Triple Quadrupole Tandem Mass Spectrometry

WU Peng, LIU Pingxiang, WANG Yutao, GAO Rui, JIANG Yuying, BI Jingxiu, WANG Zhengrong

(1. College of Life Science and Food Engineering, Hebei University of Engineering, Handan 056107, China; 2. Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro?products, Shandong Academy of Agricultural Sciences, Jinan 250100, China; 3. Handan City Key Laboratory of Natural Products and Functional Food Development, Handan 056107, China)

Published:2024-02-05

Abstract

Abstract: An analytical method based on ultra-high performance liquid chromatography-triple quadrupole tandem mass spectrometry (UPLC-TQ-MS/MS) was established for the simultaneous determination of 10 flavor precursors and 21 free amino acids in black garlic. The method was applied for exploring the changing pattern of characteristic components in black garlic during processing. The results showed that the characteristic components in black garlic changed significantly during processing at 75 ℃ and 85% relative humidity. Among them, γ-aminobutyric acid, S-allyl-L-cysteine, isoalliin, glutamine, methiin, alliin, tryptophan, and γ-L-glutamyl-S-allyl-L-cysteine changed most obviously, and were identified as the chemical markers of changes in small molecular metabolites during the processing of black garlic. The established method has high sensitivity and accuracy, and can meet the detection requirements.

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

WU Peng, LIU Pingxiang, WANG Yutao, GAO Rui, JIANG Yuying, BI Jingxiu, WANG Zhengrong. Changing Pattern of Characteristic Components in Black Garlic during Processing Analyzed by Ultra-high Performance Liquid Chromatography-Triple Quadrupole Tandem Mass Spectrometry[J]. FOOD SCIENCE, 2024, 45(1): 82-90.

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Changing Pattern of Characteristic Components in Black Garlic during Processing Analyzed by Ultra-high Performance Liquid Chromatography-Triple Quadrupole Tandem Mass Spectrometry

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