GC-MS分析大蒜中的挥发油和大蒜精油  

GC-MS ANALYSIS OF GARLIC AND GARLIC ESSENTIAL OIL FOR THE CONTENTS OF VOLATILE OIL AND OF CHEMICAL COMPONENTS

作　　者：林淑芳[1] 李通化[1] 陈开[1] 高洪涛[1] 李伟光[1] 

机构地区：[1]同济大学化学系,上海200092

出　　处：《理化检验（化学分册）》2005年第2期87-89,92,共4页Physical Testing and Chemical Analysis(Part B:Chemical Analysis)

基　　金：国家自然科学基金资助项目(20275026)

摘　　要：采用气相色谱质谱法,分析比较大蒜中的挥发油以及大蒜精油的化学成分,通过非负矩阵因子分解(NMF)方法解析色谱重叠峰,并用峰面积百分比法计算各化学成分的峰面积相对百分含量。确定了大蒜中37种化学成分,其中含硫化合物34种,大蒜精油中的32种化学成分,含硫化合物28种。GC-MS was applied to the determination of volatile oil in garlic and of chemical components in garlic essential oil. A chemometric method-nonnegative matrix factorization (NMF) was used to resolve the overlapping chromatographic peaks. The relative percentage of peak area of chemical components was calculated by the method of peak area ratio (in percentage). Thirty seven components, among which 34 were surfur-containing compounds, were found in garlic, and 32 components, among which 28 were sulfur-containing compounds, were found in garlic essential oil.

关 键 词：气相色谱—质谱 非负矩阵因子分解 大蒜 大蒜精油 挥发油 

分 类 号：O657.71[理学—分析化学]