Distributions of the Stereoisomers of beta-Mercaptoheptanones and beta-Mercaptoheptanols in Cooked Bell Pepper (Capsicum annuum)

作者：Noerenberg Svenja; Kiske Christiane; Burmann Andrea; Poplacean Iulia; Engel Karl Heinz^*

来源：Journal of Agricultural and Food Chemistry, 2017, 65(47): 10250-10257.

DOI：10.1021/acs.jafc.7b04336

• polyfunctional thiols
• beta-mercapto compounds
• bell pepper
• Capsicum annuum
• enantioselective analysis

2-Mercapto-4-heptanone, 4-mercapto-2-heptanone, and the corresponding mercaptoalcohols, previously identified in cooked red bell pepper (Capsicum annuum), were used as examples to determine the distributions of stereoisomers of naturally occurring polyfunctional thiols. The thiols were isolated using simultaneous distillation extraction and enriched by affinity chromatography. Enantioselective analysis was performed via multidimensional gas chromatography. For the studied cultivar California Wonder, the investigation of different batches of cooked red bell pepper revealed consistent ratios of the stereoisomers independent of origin and date of purchase. Quantitative estimations showed that the stereoisomers were present in cooked red bell peppers at concentrations in the range of 0.04-10.2 mu g/kg. Lower concentrations were observed in cooked green bell peppers. The change from green to red color was also accompanied by shifts in the proportions of stereoisomers in favor of the (S)-enantiomers of the mercaptoheptanones and of the (4S)-configured stereoisomers of 4-mercapto-2-heptanol.

• 出版日期2017-11-29