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KMID : 1007520080170051032
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Food Science and Biotechnology
2008 Volume.17 No. 5 p.1032 ~ p.1037
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Thermal Generation and Antimicrobial Activity of Unusual Heterocyclic Sulfur Compounds in Garlic
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Chung In-Shick
Chae Kyung-Yun
Kyung Kyu-Hang
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Abstract
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Lowly volatile heterocyclic sulfur compounds generated in autoclaved garlic extract were isolated and identified, and their antimicrobial activity was determined. Two kinds of unusual volatile sulfur compounds were separated from heated garlic by preparative recycling high performance liquid chromatography (HPLC), and identified by gas chromatography (GC)-mass spectrometry (MS) and 1H-nuclear magnetic resonance (NMR). They had heterocyclic structures with 4 to 5 sulfur atoms in the molecules. 4-Methyl-1,2,3-trithiolane (MTTT) is highly volatile and was not able to be concentrated, and was identified by GCMS only. MTTT and 6-methyl-1,2,3,4,5-pentathiepane (MPTP) are lowly volatile and were obtained in pure states to be positively identified for the first time. All 3 heterocyclic sulfur compounds began to appear by the time when the early-formed diallyl sulfides started to disappear. The minimum inhibitory concentration range of MTTT and MPTP was determined to be between 1 and 6 ppm against all yeasts tested. MTTT and MPTP were lowly volatile and sparingly soluble in water.
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KEYWORD
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garlic, heterocyclic, volatile sulfur compound, antimicrobial activity
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