三星蔥S-烯丙基半胱胺酸亞碸類化合物之分析及作為產地鑑別指標

Analysis of S-allyl-cysteine Sulfoxides in Sunshin Welsh Onion and as A Marker of Geographical Origin

10.6578/TJACFS.202303_61(1).0003

黃綺慧(Chi-Hui Huang)；何其儻(Chi-Tang Ho)；駱錫能(Shyi-Neng Lou)

三星蔥 ； 彰化蔥 ； 雲林蔥 ； S-烯丙基半胱胺酸亞碸類化合物 ； 產地鑑別指標 ； Sunshin welsh onion ； Changhua welsh onion ； Yunlin welsh onion ； S-allyl-cysteine sulfoxides ； Marker of geographical origin

臺灣農業化學與食品科學

61卷1期（2023 / 03 / 01）

19 - 28

繁體中文;英文

本研究目的為分析宜蘭縣三星蔥所含之S-烯丙基半胱胺酸亞碸類化合物含量，比較三星蔥、彰化及雲林蔥之差異及探討作為不同產地指標之可行性。結果顯示三星蔥所含的S-烯丙基半胱胺酸亞碸類化合物主要為Isoalliin（S-（1-propenyl）-L-cysteine sulfoxide）、methiin（S-methyl-L-cysteine sulfoxide）和cycloalliin（5-methyl-1-oxo-1,4-thiazinane-3-carboxylic acid）。isoalliin的平均含量為83.7±8.3g/kg，methiin為22.1±3.5g/kg，而cycloalliin為11.3±0.9g/kg，其中懶惰品種（LA）含有最高的isoalliin，為118.2±4.0g/kg。彰化蔥的isoalliin、methiin和cycloalliin平均含量分別為80.9±12.1、11.6±1.4和7.7±0.7g/kg。雲林蔥則分別為93.7±4.1、14.2±1.3和6.9±0.4g/kg。三星蔥、彰化蔥和雲林蔥之isoalliin含量無顯著差異，而三星蔥的methiin與cycloalliin含量則顯著高於彰化蔥和雲林蔥。總S-烯丙基半胱胺酸亞碸類化合物的含量以三星蔥懶惰品種為最高。比較青蔥S-烯丙基半胱胺酸亞碸類化合物的含量比值，顯示三星蔥的isoalliin/methiin（I/M）比值低於4.84，而isoallin/（methiin+cycloalliin）（I/（M+C））的比值低於3.15，此二數值應可做為三星蔥之初步篩檢指標，然而，其中之小黑品種仍不易與彰化蔥、雲林蔥區分。

The purpose of this study was to investigate the S-allyl-cysteine sulfoxides in Sunshin welsh onion from Yilan county and evaluated the potential as marker of geographical origin. The results indicated that the major compounds of S-allyl-cysteine sulfoxides were isoalliin (S-(1-propenyl) -L-cysteine sulfoxide), methiin (S-methyl-L-cysteine sulfoxide) and cycloalliin (5-methyl-1-oxo-1,4-thiazinane-3-carboxylic acid) in Sunshin welsh onion. The contents of isoalliin, methiin, and cycloalliin were 83.7 ± 8.3 g/kg, 22.1 ± 3.5 g/kg, and 11.3 ± 0.9 g/kg, respectively.. The species of LA contained the highest isoalliin with the level of 118.2 ± 4.0 g/ kg dry weight. The content of isoalliin, methiin, and cycloalliin in Changhua welsh onion were 80.9 ± 12.1, 11.6 ± 1.4, and 7.7 ± 0.7 g/kg, respectively. And the content of isoalliin (93.7 ± 4.1 g), methiin (14.2 ± 1.3 g), and cycloalliin (6.9 ± 0.4 g) in kg dry weight were observed in Yunlin welsh onion. Collectively, the level of methiin and cycloalliin in Sunshin welsh onion was significantly higher than those of Changhua and Yunlin welsh onion, while the content of isoalliin of each was not significantly different. The highest content of total S-allyl-cysteine sulfoxides was fount in species LA of Sunshin welsh onion. The ratio of isoalliin/methiin (I/ M) and isoallin/(methiin + cycloalliin) (I/(M+C)) were lower than 4.84 and 3.15 in the Sunshin welsh onion, respectively, which was different from Changhua and Yunlin welsh onion. Therefore, these two values might be as potential marker of geographical origin to distinguish the Sunshin welsh onion from others.

1. Abdel-Daim, M. M.,Abdelkhalek, N. K.,Hassan, A. M.(2015).Antagonistic activity of dietary allicin against deltamethrin-induced oxidative damage in freshwater Nile tilapia; Oreochromis niloticus.Ecotoxicology and Environmental Safety,111,146-152.
2. Allison, G. L.,Lowe, G. M.,Rahman, K.(2006).Aged garlic extract and its constituents inhibit platelet aggregation through multiple mechanisms.The Journal of Nutrition,136(3),782S-788S.
3. Augusti, K. T.,Sheela, C. G.(1996).Antiperoxide effect of S-allyl cysteine sulfoxide, an insulin secretagogue, in diabetic rats.Experientia,52(2),115-119.
4. Bito, T.,Koseki, K.,Moriguchi, T.,Sasaki, Y.,Yabuta, Y.,Ichiyanagi, T.,Watanabe, F.(2018).Cycloalliin inhibits melanin biosynthesis in B16 mouse melanoma cells.Food Science and Technology Research,24(4),627-633.
5. Casella, S.,Leonardi, M.,Melai, B.,Fratini, F.,Pistelli, L.(2013).The role of diallyl sulfides and dipropyl sulfides in the in vitro antimicrobial activity of the essential oil of garlic, Allium sativum L. and leek, Allium porrum L.Phytotherapy Research,27(3),380-383.
6. Harenberg, J.,Giese, C.,Zimmermann, R.(1988).Effect of dried garlic on blood coagulation, fibrinolysis, platelet aggregation and serum cholesterol levels in patients with hyperlipoproteinemia.Atherosclerosis,74(3),247-249.
7. Helen, A.,Krishnakumar, K.,Vijayammal, P. L.,Augusti, K. T.(2003).A comparative study of antioxidants S-allyl cysteine sulfoxide and vitamin E on the damages induced by nicotine in rats.Pharmacology,67(3),113-117.
8. Hwang, J. W.,Cho, H.,Lee, J. Y.,Jeon, Y.,Kim, S. N.,Lee, S. J.,Kim, Y. K.(2016).The synthetic ajoene analog SPA3015 induces apoptotic cell death through crosstalk between NF-κB and PPARγ in multidrug-resistant cancer cells.Food and Chemical Toxicology,96,35-42.
9. Kim, S.,Lee, S.,Shin, D.,Yoo, M.(2016).Change in organosulfur compounds in onion (Allium cepa L.) during heat treatment.Food Science and Biotechnology,25(1),115-119.
10. Kuo, M. C.,Ho, C. T.(1992).Volatile constituents of the distilled oils of Welsh onions (Allium fistulosum L. variety maichuon) and scallions (Allium fistulosum L. variety caespitosum).Journal of Agricultural and Food Chemistry,40(1),111-117.
11. Lee, H. J.,Suh, H. J.,Han, S. H.,Hong, J.,Choi, H. S.(2016).Optimization of extraction of cycloalliin from garlic (Allium sativum L.) by using principal components analysis.Preventive Nutrition and Food Science,21(2),138.
12. Molina-Calle, M.,de Medina, V. S.,Priego-Capote, F.,de Castro, M. D. L.(2017).Establishing compositional differences between fresh and black garlic by a metabolomics approach based on LC–QTOF MS/MS analysis.Journal of Food Composition and Analysis,62,155-163.
13. Peng, D.,Liu, Q.(2016).Cardioprotective effect of cycloalliin in isoproterenol-induced myocardial infarction in albino rats: A mechanistic study.Archives of Biological Sciences,68(4),789-793.
14. Rahman, K.(2003).Garlic and aging: new insights into an old remedy.Ageing Research Reviews,2(1),39-56.
15. Rose, P.,Whiteman, M.,Moore, P. K.,Zhu, Y. Z.(2005).Bioactive S-alk(en)yl cysteine sulfoxide metabolites in the genus Allium: the chemistry of potential therapeutic agents.Natural Product Reports,22(3),351-368.
16. Schafer, G.,Kaschula, C.(2014).The immunomodulation and anti-inflammatory effects of garlic organosulfur compounds in cancer chemoprevention.Anti-Cancer Agents in Medicinal Chemistry,14(2),233-240.
17. Virtanen, A. I.,Matikkala, E. J.,Hansen, S. E.,Sömme, R.,Stenhagen, E.,Palmstierna, H.(1959).The structure and synthesis of cycloalliin isolated from allium cepa.Acta Chemica Scandinavica,13(3),623-626.
18. Wang, L.,Han, W.,Iwasaki, Y.,Yermek, R.,Sharp, G. W.,Seino, Y.,Yada, T.(2021).Onion component, isoalliin, stimulates feeding and activates the arcuate nucleus neuropeptide Y, ghrelin-and Ninjin'yoeito-responsive neurons.Neuropeptides,89,102180.
19. Xiao, H.,Parkin, K. L.(2002).Antioxidant functions of selected allium thiosulfinates and S-alk(en)yl-L-cysteine sulfoxides.Journal of Agricultural and Food Chemistry,50(9),2488-2493.
20. Yamaguchi, Y.,Honma, R.,Yazaki, T.,Shibuya, T.,Sakaguchi, T.,Uto-Kondo, H.,Kumagai, H.(2019).Sulfuric odor precursor S-allyl-L-cysteine sulfoxide in garlic induces detoxifying enzymes and prevents hepatic injury.Antioxidants,8(9),385.
21. Yamazaki, Y.,Iwasaki, K.,Mikami, M.,Yagihashi, A.(2010).Distribution of eleven flavor precursors, S-alk (en) yl-L-cysteine derivatives, in seven Allium vegetables.Food Science and Technology Research,17(1),55-62.
22. Yoo, K. S.,Pike, L. M.(1998).Determination of flavor precursor compound S-alk(en)yl-L-cysteine sulfoxides by an HPLC method and their distribution in Allium species.Scientia Horticulturae,75(1),1-10.
23. Zhai, B.,Zhang, C.,Sheng, Y.,Zhao, C.,He, X.,Xu, W.,Luo, Y.(2018).Hypoglycemic and hypolipidemic effect of S-allyl-cysteine sulfoxide (alliin) in DIO mice.Scientific Reports,8(1),1-7.
24. 林佳穎,李紘宥,吳柏青(2010)。青蔥低溫低濕乾燥之研究。宜蘭大學生物資源學刊，6(1)，9-15。
25. 楊宏瑛(1995)。青蔥新品種「蘭陽一號」之育成及特性。花蓮區農業改良場研究彙報，11，60-78。
26. 楊素絲(2007)。楊素絲：青蔥專業栽培管理作業。宜蘭縣三星鄉農業經營專區推廣手冊，1。三星地區農會，宜蘭，台灣(2007)。