气-质联用法检测韭菜中香味成分的研究  

Study on Flavor Compositions of Allium Tuberosum Rottler by GC/MS

作　　者：吴莉[1] 张平[2] 

机构地区：[1]湖北省新型反应器与绿色化学工艺重点实验室,湖北武汉430073 [2]武汉化工学院分析测试中心,湖北武汉430073

出　　处：《广东化工》2005年第7期67-68,共2页Guangdong Chemical Industry

摘　　要：运用GC/MS条件,研究了韭叶石油醚提取物及氯仿提取物的化学成分,共发现10种含硫化合物,其中4种化合物首次从该植物中找到。其中主要香味成分为甲基硫代亚磺酸甲酯,通过仿生合成和探讨其波谱性质验证了其结构。Ten kinds of sulfur compounds were found in the leaves＇ extractives with petroleum benzing and chloroform by GC/MS . Four kinds of chemical compositions were first found in this plant. The primary flavor composition CH3SS（O） CH3 was bionicly synthesized ,and its struture was verified by studying its spectroscopic propertie.

关 键 词：韭 香味成分 分析 气相色谱/质谱 联用法 石油醚提取物 含硫化合物 韭菜 检测 GC/MS 

分 类 号：TQ658[化学工程—精细化工] TS262.3[轻工技术与工程—发酵工程]