小根蒜挥发性风味成分分析  

Analysis of Volatile Aroma Compounds in Allium macrostemon Bunge.

作　　者：孙颖[1] 陈怡颖 丁奇[1] 赵静[1] 张玉玉[1] 孙宝国[1] 陈海涛[1] 

机构地区：[1]食品营养与人类健康北京高精尖创新中心北京市食品风味化学重点实验室食品质量与安全北京实验室北京工商大学,北京100048

出　　处：《食品科学》2015年第16期117-121,共5页Food Science

基　　金：国家自然科学基金青年科学基金项目(31401604);"十二五"国家科技支撑计划项目(2014BAD04B06)

摘　　要：为了研究小根蒜的特征香气成分,以独头蒜为对比,采用固相微萃取和液液萃取的方法提取小根蒜和独头蒜中的挥发性风味成分,通过连接HP-5柱子的气相色谱-质谱联用仪对其进行分离鉴定。结果显示:采用液液萃取法在小根蒜、独头蒜样品中共鉴定出23种化合物;采用固相微萃取法在小根蒜、独头蒜样品中共鉴定出28种化合物;2种方法均检测到的化合物有9种。小根蒜与独头蒜中相对质量分数最高的均为醚类化合物和含硫化合物,但二烯丙基硫醚和3-乙烯基-1,2-二硫环己-5-烯在独头蒜中含量较高,而甲基丙烯基二硫醚、二甲基三硫醚、二甲基四硫醚和3,5-二乙基-1,2,4-三硫杂环戊烷等仅在小根蒜中分析鉴定出。因此,这些化合物对小根蒜的特殊香气组成可能具有重要的作用。Either solid-phase micro extraction（SPME） or liquid-liquid extraction coupled to gas chromatography-mass spectrometry（GC-MS） equipped with an HP-5MS column was used to analyze volatile aroma compounds in the bulbs of Allium macrostemon Bunge..The bulbs of Allium sativum L.were used as a comparative sample.The results showed that 23 volatile compounds were identified in Allium macrostemon Bunge.and Allium sativum L.by liquid-liquid extraction,and 28 by solid-phase microextraction.Nine volatile compounds were detected by both extraction methods.The relative contents of ethers and sulfur compounds were higher in both Allium macrostemon Bunge.and Allium sativum L.The contents of diallyl sulfide and 3-vinyl-l,2-dithiacyclohex-5-ene were higher in Allium sativum L.,while methyl 1-propenyl disulfide,dimethyl trisulfide,dimethyl tetrasulfide,and 3,5-diethyl-l,2,4-trithiolane were identified only in Allium macrostemon Bunge.So,these volatile components made a major contribution to the aroma of Allium macrostemon Bunge.

关 键 词：小根蒜 独头蒜 挥发性风味成分 固相微萃取 液液萃取 气相色谱-质谱联用 

分 类 号：TS207.3[轻工技术与工程—食品科学]