顶空固相微萃取气质联用检测高山根韭菜挥发性风味物质  

Detection on Allium hookeri Thwaites Using HS-SPME-GC-MS

作　　者：郭凤领[1] 吴金平[1] 矫振彪[1] 陈磊夫[1] 胡燕 邱正明[1] 

机构地区：[1]湖北省农业科学院经济作物研究所,武汉430064 [2]武汉古郡种植专业合作社

出　　处：《长江蔬菜》2017年第6期25-28,共4页Journal of Changjiang Vegetables

基　　金：农业部现代农业产业技术体系项目(nycytx-35-02-06);湖北省重大科技创新计划项目(2016ABA098);湖北省农业科学院扶持性计划项目(2015jzxjh04)

摘　　要：采用顶空固相微萃取气质联用(HS-SPME-GC-MS)分析检测了根韭菜中的挥发性风味物质,共检测到化合物匹配度≥80%的有31种,其中醚类为14种、烯类8种、烷类4种、醛类3种、醇类2种。研究表明,二烯丙基三硫醚和甲基烯丙基三硫醚是根韭中最主要的挥发性风味物质。Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry （HS-SPME-GC- MS） was used to detect the volatile flavor compounds of hookeri Thwaites. Thirty-one compounds with matchingdegree was greater than or equal to 80% were checked, which included fourteen kinds of ethers, eight kinds of aromatic hydrocarbons, four kinds of alkanes, three kinds of aldehydes and two kinds of alcohols. The results showed that the main volatile flavor compounds of 克方ooteri Thwaites were diallyl trisulfide and allyl methyl trisulphide.

关 键 词：顶空固相微萃取气质联用 挥发性风味物质 根韭菜 硫醚 

分 类 号：O657.63[理学—分析化学] TS255.7[理学—化学]