章丘大葱挥发性风味物质的测定  

Determination of volatile flavor material in Zhangqiu green onion

作　　者：田晓庆[1,2,3,4] 杨尚军[1] 王瑞[1,4] 李胜[1,3] 张海东[1,4] 高德海[1] 

机构地区：[1]山东省医学科学院,山东济南250062 [2]济南大学山东省医学科学院医学与生命科学学院,山东济南250200 [3]山东省保健科技协会,山东济南250062 [4]山东省职业卫生与职业病防治研究院,山东济南250062

出　　处：《预防医学论坛》2017年第2期89-92,共4页Preventive Medicine Tribune

基　　金：山东省科技发展计划(编号:2011GNC11301);山东省科协2016年度"国际科技交流扬帆行动"

摘　　要：目的研究不同品种章丘大葱挥发性风味物质的成分。方法利用固相微萃取(SPME)、气相色谱质谱联用(GCMS)分析技术检测章丘绣蕙未成熟幼葱全葱、章丘绣蕙成熟大葱全葱、章丘陈葱全葱、章丘新葱全葱4个品种12批次大葱的二丙基二硫醚及含硫化合物总量,研究不同品种章丘大葱的风味成分差异。结果除章丘陈葱外,不同品种的章丘大葱葱根部的二丙基二硫醚含量均低于其他部位(P<0.01);绣惠成葱不同部位的二丙基二硫醚含量均高于其他品种所有部位(P<0.01)。同一品种的成葱的硫化物含量均高于幼葱;除章丘新葱的葱根外,绣惠成葱不同部位的硫化物含量均高于其他品种所有部位(P<0.01)。结论绣惠成熟大葱应是葱味最为浓烈,质量最佳的章丘大葱品种。Objective To study the components of volatile flavor substances for different varieties of Zhangqiu green onion. Methods HS-SPME and GC-MS analysis technologies were applied to detect the gross （dipropyl disulfide and sulfides formation） of 12 batches in 4 varieties of Zhangqiu green onion,including Zhangqiu Xiuhui immature young onion, Zhangqiu Xiuhui mature green onion,Zhangqiu inventory green onion,and Zbangqiu fre,;h green onoin. Results In addi tion to Zhangqiu Chen onions, the content of two propyl two sulfur in diffe;ent varieties oi Zhangqiu green root was significantly lower than that of other parts （ P 〈0.01）,the content of two Propyl Sulfide in different parts of the onion was significantly higher than that of the other varieties in all parts of the plant （ P 〈0.01） ;The content of sulfide in the same variety was significantly higher than that of the young onion （ P 〈0.01）. Conclusion Zhangqiu Xiuhui green onion is the best quality of Zhangqiu Welsh Onion Varieties,which has the most iptense onion flavor.

关 键 词：章丘大葱 顶空固相微萃取 气相色谱-质谱联用 二丙基二硫醚 含硫化合物 

分 类 号：R151.3[医药卫生—营养与食品卫生学]