大蒜挥发油化学成分的气相色谱-质谱联用法测定  

Analysis on the Chemical Constituents of Essential Oil from Allium sativum L. by GC-MS

作　　者：王新芳[1] 董岩[1] 刘洪玲[1] 

机构地区：[1]德州学院,山东德州253023

出　　处：《时珍国医国药》2008年第1期71-72,共2页Lishizhen Medicine and Materia Medica Research

基　　金：山东省德州市科学技术攻关计划项目(No.030701)

摘　　要：目的测定大蒜挥发油化学成分。方法采用超声波技术和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。结果共鉴定出了30种化合物,占挥发油总成分的95.72%。主要成分为大蒜辣素(25.37%)、蒜氨酸(12.19%)、十二烷醇(10.61%)、蒜糖醇(8.78%)等。结论没有经过贮存的新鲜大蒜中蒜氨酸的含量较高;超声波预处理法对挥发油的提取不破坏主要化学成分,但提高了挥发油的提取速度。Objective To determine the chemical composition of garlic essential oil. Methods The essential oil was extracted from Allium sativum L. by ultrasonic technology and steam distillation . The composition of essential oil was analyzed by combined means of programmed temperature capillary GC - MS. Results There were 30 components of the total essential oil which were sep -arated and identified. The main constitutes are 2 - diallyl disulphide （25.37%） , Alliin（ 12.19% ）, 1 - dodecanol（ 10.61% ） and Allitol（ 8.78% ）. Conclusion In fresh garlic the content of alliin is higher than that in stored garlic . The ultrasonic pretreatment method does not destroy the main chemical composition , but enhances the extraction speed .

关 键 词：大蒜 挥发油 超声波 气相色谱-质谱 

分 类 号：R284.1[医药卫生—中药学]