贮藏对大蒜挥发油成分的影响  

Effect of storage on components of volatile oil of Allium sativum L.

作　　者：周能[1,2] 潘彤[3] 

机构地区：[1]玉林师范学院化学与生物系 [2]玉林师范学院天然产物研究所,广西玉林537000 [3]长沙理工大学化学与生物工程学院,湖南长沙410076

出　　处：《玉林师范学院学报》2009年第5期52-55,共4页Journal of Yulin Normal University

基　　金：玉林市科技局攻关项目(No706003)

摘　　要：采水蒸气蒸馏法提取大蒜挥发油,用毛细管气相色谱-质谱联用程序升温法测定大蒜挥发油化学成分,考察贮藏对大蒜挥发成分的影响.共鉴定出了22种化合物,占挥发油总成分的95%.主要成分为大蒜辣素(28%～41%)和甲基烯丙基硫醚(11～16%)等.结果表明不同贮藏期的大蒜油的成分的种类变化不大,但相对含量变化较大。该变化可能源自贮藏期成分的挥发和大蒜水分含量的变化.The essential oil was extracted from Allium sativum L.by steam distillation. The composition of essential oil was analyzed by combined means of programmed temperature capillary GC-MS and the effect of storage on components of it was studied. There were 22 components of the total essential oil were identified which account for about 95% of the total oil.The main constitutes are 2-diallyl disulphide(28%～41%) and allyl methyl sulfide (11%～16%). The results show there is little difference in components in essen...

关 键 词：大蒜 挥发油 气相色谱-质谱 贮藏 

分 类 号：S633.4[农业科学—蔬菜学]