新疆野葱挥发油中化学成分的测定  

Analysis of chemical components of volatile oil in wild green onion from Xinjiang

作　　者：刘艳[1] 张卫明[1] 姜洪芳[2] 单承莺[2] 徐辉[2] 

机构地区：[1]南京师范大学生命科学学院,南京210097 [2]南京野生植物综合利用研究院,南京210042

出　　处：《中国调味品》2008年第6期68-70,共3页China Condiment

基　　金：国家“十一五”支撑计划课题(2006BAD06B02);国家科技基础条件平台工作项目(2004DEA71010);科研院所社会公益研究专项(2005DIB4J147)

摘　　要：采用水蒸气蒸馏法提取新疆野葱中的挥发油,得率为0.31%;应用毛细管柱气相色谱-质谱(GC-MS)技术定性鉴别了挥发油中的27种化学成分,其中含硫化合物有16种,约占总量的75.27%,二硫化合物和三硫化合物各有4种,含量较高的依次为C6H12S3(21.095%),C6H12S3(19.2642)等。研究为新疆野葱资源的开发利用提供了理论依据。Volatile oil of wild green onion from Xinjiang was extracted by distillation and the content of volatile oil was 0.31%. 27 of chemical constituents were identified by capillary gas chromatography-mass spectrometry（GC-MS）. 16 components were sulfur-containing compounds and their total contents were 75.27%. The main components were Propenyl npropyl trisulfide,cis et trans （21. 095%）, Propenyl propyl trisulfide, cis et trans（19. 2642%） etc. This research would provide theory basis for the exploitation and use of wild green onion resource in Xinjiang.

关 键 词：新疆野葱 挥发油 气相色谱-质谱联用分析 硫化合物 

分 类 号：TS225.3[轻工技术与工程—粮食、油脂及植物蛋白工程]