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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Biologically Important Thiols in Various Vegetables and Fruits.
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Biologically Important Thiols in Various Vegetables and Fruits.

机译：各种蔬菜和水果中重要的生物硫醇。

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Biological thiols are important antioxidants, and recent studies showed that their contents vary depending on the groups of foodstuffs. Therefore, we investigated the levels of some biological thiols in various vegetables and fruits by using a sensitive high-performance liquid chromatography (HPLC) technique. Biological thiols measured in some vegetables and fruits include glutathione (l-glutamyl-l-cysteinly glycine, GSH), N-acetylcysteine (NAC), captopril [CAP (C(9)H(15)NO(3)S)], homocysteine (HCYS), cysteine (CYS), and gamma-glutamyl cysteine (GGC). Our results show that biological thiol contents are between 3-349 nM/g wet weight in vegetables and 4-136 nM/g wet weight in fruits. CAP is only found in asparagus (28 nM/g wet weight). Furthermore, none of the biological thiols analyzed were found in cabbages, red grapes, blackberries, apples, and peaches. Therefore, various vegetables and fruits differ significantly in their thiol contents. Oxidation of these important thiols may occur and result in theproduction of toxic byproducts, if they are exposed to radiation and ozone treatment for sterilization purposes. Further studies should be performed to monitor the levels of these biological thiols.
机译：生物硫醇是重要的抗氧化剂，最近的研究表明，它们的含量取决于食品的种类。因此，我们使用灵敏的高效液相色谱（HPLC）技术研究了各种蔬菜和水果中某些生物硫醇的含量。在某些蔬菜和水果中测得的生物硫醇包括谷胱甘肽（1-谷氨酰胺-1-半胱氨酸甘氨酸，GSH），N-乙酰半胱氨酸（NAC），卡托普利[CAP（C（9）H（15）NO（3）S）]，同型半胱氨酸（HCYS），半胱氨酸（CYS）和γ-谷氨酰半胱氨酸（GGC）。我们的结果表明，生物硫醇含量在蔬菜中的湿重为3-349 nM / g，在水果中的湿重为4-136 nM / g。 CAP仅存在于芦笋中（湿重为28 nM / g）。此外，在卷心菜，红葡萄，黑莓，苹果和桃子中均未发现所分析的生物硫醇。因此，各种蔬菜和水果的硫醇含量明显不同。如果将这些重要的硫醇暴露于辐射和臭氧处理以达到灭菌目的，则可能会发生氧化并导致产生有毒的副产物。应该进行进一步的研究以监测这些生物硫醇的水平。

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