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| 固相微萃取-气相色谱-质谱法分析大葱挥发性成分 | |
| 引用本文： | 高莉敏,陈运起,刘松忠,陈清,唐晓伟,冯固,何洪巨.固相微萃取-气相色谱-质谱法分析大葱挥发性成分[J].西北农业学报,2008,17(2):247-249,253. |
| 作者姓名： | 高莉敏 陈运起 刘松忠 陈清 唐晓伟 冯固 何洪巨 |
| 作者单位： | 1. 山东省农业科学院蔬菜研究所,山东济南,250100 2. 中国农业大学资源与环境学院植物营养系,北京,100094 3. 国家蔬菜工程技术中心,北京,100097 |
| 基金项目： | 山东省农业科学院青年基金(2005YQ018) |
| 摘 要： | 采用固相微萃取法(SPME)提取大葱中的挥发性成分,并用气相色谱-质谱联用仪分析其化学组成。结果表明,挥发性物质中主要成分为硫化物,3个大葱品种的硫化合物含量依次为黑310(72.6%)、气煞风(59.85%)和陕西鸡腿(50.97%)。3个大葱品种中的含硫化合物,一硫化合物主要以3,4-二甲基噻吩为主,二硫化合物主要以1-甲乙基丙基二硫醚为主,三硫化合物主要以二丙基三硫醚为主。 |
| 关 键 词： | 固相微萃取 气相色谱-质谱联用仪 大葱 有机硫化物 |
| 文章编号： | 1004-1389(2008)02-0247-03 |
| 收稿时间： | 2007/11/19 0:00:00 |
| 修稿时间： | 2007年11月19 |
Analysis of Aroma Components in Chinese Spring Onion by SPME-GC-MS |
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| GAO Li-min,CHEN Yun-qi,LIU Song-zhong,CHEN Qing,TANG Xiao-wei,FENG Gu and HE Hong-ju.Analysis of Aroma Components in Chinese Spring Onion by SPME-GC-MS[J].Acta Agriculturae Boreali-occidentalis Sinica,2008,17(2):247-249,253. | |
| Authors: | GAO Li-min CHEN Yun-qi LIU Song-zhong CHEN Qing TANG Xiao-wei FENG Gu and HE Hong-ju |
| Institution: | GAO Li-min1,CHEN Yun-qi1,LIU Song-zhong2,CHEN Qing2,TANG Xiao-wei3,FENG Gu2 and HE Hong-ju3 |
| Abstract: | Aroma components,expecial organo-sulfur compounds in Chinese spring onion were extracted by SPME,and then identified by GC/MS.The results indicated that the main aroma components are organo-sulfur compounds,the order of content for high level to low level in the three Chinese spring onion cultivars is: Hei 310(72.6%),Qishafeng(59.85%) and Shaanxijitui(50.97%).3,4-dimethyl-thiophene was the major mono-thiosulphinates,Methyl propyl disulfide was the major di-thiosulphinates,Dipropyl trisulfide was the major tri-thiosulphinates in the three Chinese spring onion cultivars. |
| Keywords: | SPME GC-MS Chinese spring onion Organo-sulfur compounds |
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