Analysis of Compounds in Human Breath after Ingestion of Garlic Using Proton-Transfer-Reaction Mass Spectrometry

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• 作者：Johann Taucher ; Armin Hansel ; Alfons Jordan ; and Werner Lindinger
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：1996
• 出版时间：December 1996
• 年：1996
• 卷：44
• 期：12
• 页码：3778 - 3782
• 全文大小：118K
• 年卷期：v.44,no.12(December 1996)
• ISSN：1520-5118

文摘

After ingestion of raw garlic, the components allyl methyl sulfide(1), allyl methyl disulfide (2),diallyl sulfide (3), diallyl disulfide (4),diallyl trisulfide (7), dimethyl sulfide (8), andacetone (9) inthe breath of a test person were analyzed over a time period of about30 h by means of proton-transfer-reaction mass spectrometry. While the concentrations of2-7 reached maxima shortly afteringestion of garlic and declined to baseline values within the next2-3 h, concentrations of 1, 8,and 9 increased much more slowly and showed enhanced valueseven 30 h after garlic consumption.The strong increase of the concentration of acetone might beindicative of enhanced metabolism ofserum cholesterol, triglycerides, and total lipids in the bloodstream.Keywords: Breath gas analysis; garlic components; proton-transfer-reactionmass spectrometry(PTR-MS)