The composition of garlic (Allium sativum L.) may vary among cultivars and, moreover, change over time, thereby affecting both biological activity and flavour. Thus, it is important to identify the trends in the content of bioactive compounds in garlic, by reliable analytical methods. This study was focused on the key sulfur-containing compounds, S-alk(en)yl-l-cysteine sulfoxides (alliin, isoalliin, methiin, propiin), which were quantified by a fast liquid chromatography – tandem mass spectrometry (LC-MS/MS) method. Several garlic cultivars were monitored repeatedly within seven months: one month before harvest maturity; at harvest maturity; and after two and six months of storage. The results showed not only a high variability among individual cultivars, but also among samples of the same cultivar grown at different localities. During storage, a significant increase in isoalliin content (up to 54-fold after six months) occurred. Nevertheless, none of the cultivars showed significantly different properties compared to others, suggesting that many other factors affect garlic composition.

中文翻译：

---

7 个月内大蒜中 S-烷基（烯）基-l-半胱氨酸亚砜的变化通过液相色谱-串联质谱法测定

大蒜 (Allium sativum L.) 的成分可能因品种而异，而且会随时间变化，从而影响生物活性和风味。因此，通过可靠的分析方法确定大蒜中生物活性化合物含量的趋势非常重要。本研究的重点是关键的含硫化合物 S-烷（烯）基-l-半胱氨酸亚砜（蒜氨酸、异蒜氨酸、甲硫氨酸、丙氨酸），这些化合物通过快速液相色谱 - 串联质谱 (LC-MS) 进行定量/MS) 方法。几个大蒜品种在七个月内被重复监测：收获成熟前一个月；收获成熟时；并经过两个月和六个月的存储。结果表明，不仅单个品种之间存在很大的变异性，而且在不同地区种植的同一品种的样本之间也存在很大差异。在储存过程中，异蒜氨酸含量显着增加（六个月后高达 54 倍）。尽管如此，与其他品种相比，没有一个品种表现出显着不同的特性，这表明许多其他因素会影响大蒜的成分。