Primary Study On Mechanism Of Garlic Greening

The greening of garlic has two cases, one that people known best is Laba garlic. The green pigment in greening garlic is safe, because it has been proved by diet habitude of several thousand years. And this green pigment has a value to be exploited as a natural pigment. This study has preliminarily researched mechanism of this green pigment formation, and obtains some advances. The results were summarized as follows:(1) Garlic drench greening related to the sort of acid. Only could acetic acid cause garlic greening, and the garlic drench greening did not relate to the pH value of acid solution. The reason of acetic acid could cause garlic greening was not only acetic acid could maximal improve the permeability of pericellular membrane, but also acetic acid impact the completeness of some inner cellularity. The distribution of precursors of garlic greening was homogeneous in the whole garlic cloves. The main reason of garlic greening from the bottom was that the breakage part of bottom was the first choice entrance of drench liquid entering garlic cloves.(2) A method for quantitative analysis of alliin by GC has been preliminarily established. Derivant of alliin in garlic examples were separated very well in this testing condition. The content of ACSO in white garlic was higher than green garlic significantly, and it was worth to pay attention to this phenomenon. And speculated that ACSO participated in the reaction of garlic greening. The content of PeCSO is little higher than green garlic. It could not get the relationship between alliin and garlic greening in this study, and it need to further studies.(3) This study monitored thiosulfinates content of garlic and absorbance of filtrate of garlic puree during storage adopted at three different temperatures. The aim is to research the relationship between thiosulfinates and the ability of garlic greening. Experimental result indicated that there was a positive correlation relationship between greening ability of garlic and thiosulfinates content, so suggesting that thiosulfinates play a role in garlic greening and thiosulfinates content determines the ability of garlic greening. And a drench greening test was carried out for studying the relationship between thiosulfinates and greening percent of garlic. Experimental result indicated that a linear negative correlation relationship between greening percent of garlic and thiosulfinates content, so speculating that the formation of the green pigment of the garlic is much more and thiosulfinates as a intermediate reactant in the garlic become decreased more on the basis of alliin content being definite. During storage at low temperature, allicin content had a ascend tendency after 15 days, which established fundamental basis for research of increasing allicin content and make a good productive suggestion for extracting allicin.(4) In the researches of garlic amino acid composition in difference physiology periods, the content of alanine increased highest. The study of garlic drench greening had the same tendency. It was worth to pay attention to this phenomenon. But the content of amino acid in this study was opposite with the results in the study of garlic drench greening. It could not get the relationship between amino acid and garlic greening in this study directly, and it need to further studies on the specific mechanism.