大蒜挥发性成分顶空取样与固相微萃取GC-MS分析  

Comparison of Sampling Methods Headspace and SPME GC-MS for Analysis of Volatile Components in Garlic

作　　者：高京草[1] 周存田[1] 程智慧[1] 张静[1] 唐爱均[1] 

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《食品研究与开发》2014年第19期89-92,共4页Food Research and Development

基　　金：西北农业科技大学大型仪器设备新功能开发项目(Dysb110106);国家自然科学基金项目(31171949);国家公益性行业(农业)科研专项(200903018-7)

摘　　要：为了探索大蒜挥发性成分分析前处理方法,以新鲜大蒜和市售的糖醋蒜为材料,分别采用顶空取样和固相微萃取提取其挥发性成分,并进行GC-MS分析,结果表明:不同采集方法检出的挥发性成分和含量有所不同,顶空取样检测出新鲜大蒜和糖醋蒜的挥发性成分种类和相对含量以及含硫化合物相对含量都较高;两种方法分别检出新鲜大蒜和糖醋蒜的共有含硫化合物分别为11种和6种。相对固相微萃取,顶空取样操作简单,快速,可用于大蒜及其加工品挥发性成分的测定。In order to explore the pre-treatment methods for analyzing the volatile components of garlic , in this research,fresh garlic and the market sweet and sour pickled garlic were used as materials,Headspace （HS） sampling and solid phase micro extraction（SPME）to extract the volatile components respectively and analyzed by GC-MS. The results showed that the volatile components derived from HS sampling and SPME differs. The kinds of volatile components and it＆#39;s relative content,relative content of sulfur compounds identified derived from Headspace sampling were more than from SPME. Totally 11 and 6 sulfur compounds were detected in fresh garlic and sweet and sour pickled garlic in both methods respectively, but it＆#39;s relative content is higher from HS sampling also. Compared with SPME,Headspace sampling operation is simple, fast, can be used for the determination of volatile components of garlic and its processed products.

关 键 词：大蒜 挥发性成分 顶空取样 固相微萃取 气质联用分析 

分 类 号：O657.63[理学—分析化学] TS255.7[理学—化学]