SPME/GC/MS法检测蒜薹中的挥发性成分  

Research of the volatile composition in garlic sprouts by SPME / GC / MS method

作　　者：张娜[1] 张伯男[2] 阎瑞香[1] 赵龙车 宋茂树[1] 

机构地区：[1]国家农产品保鲜工程技术研究中心(天津),天津市采后生理与贮藏保鲜重点实验室,天津300384 [2]天津农学院食品科学与生物工程学院,天津300384 [3]寿光市鹏朔食品食品进出口有限公司,山东寿光262702

出　　处：《食品工业科技》2016年第13期282-287,共6页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目(2015BAD16B00);天津市科技计划项目(13ZCZDNC01500;15YFNZNC00080)

摘　　要：采用两种萃取头(50/30μm DVB/CAR/PDMS和100μm PDMS),利用顶空固相微萃取(SPME)-气质联用(GC/MS)分析四个大蒜主产地蒜薹中的挥发性成分。研究结果表明,100μm PDMS萃取头适合分析蒜薹中的挥发性成分,永年、惠民、商河、广饶四个产地的蒜薹共有的含硫化合物为二烯丙基二硫醚、甲基烯丙基三硫醚、二烯丙基三硫醚、二烯丙基硫醚、3-乙烯基-1,2-二硫杂-4-环己烯、1,3-二硫酸-2-硫酮、3,4-二甲基噻吩、1,3-二噻烷,其中二烯丙基二硫醚的含量最高。进一步分析表明,蒜薹不同部位的含硫化合物含量有一定差异,蒜薹含硫化合物含量:根部>茎中部>茎上部。本研究对于促进蒜薹加工利用,拓宽蒜薹产业链具有重要意义。.The volatile components of garlic sprouts from four producing area were analyzed by SPME/GC/MS method.The research results showed that ]00 ~m PDMS extraction column was suitable for analysis of the volatile components in garlic sprouts.The sum of peak area of volatile composition in garlic sprouts from Yongnian, Huimin, Shanghe, Guangrao was separately 98.99%, 92.43% ,＇74.22% and 99.8%, among them, the volatile components.in garlic sprouts from Guangrao were the most.The common sulfocompound in garlic sprouts from four area were Diallyl disulphide, Trisulfide methyl 2- propenyl, Trisulfide di-2- propenyl, t - Propene 3,5＇- thiobis, Disulfide methyl 2- propenyl, 3-Vinyl- 1, 2- d ithiacyclohex-4- ene, 1,3 - Dithiole-2- thione, 3,4- Dimethylthiophene, ], 3 - Dithiane, Diallyl disulphide content were the highest among them.Further analysis showed that the sulfocompounds content from different parts of garlic sprouts had some differences,sulfocompounds content order was root 〉 central stem 〉 upper stem. This research had great significance to promote garlic sprouts processing and broaden garlic sprouts industry chain.

关 键 词：蒜薹 挥发性成分 含硫化合物 固相微萃取 气-质联用 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]