章丘大葱香气成分的提取及GC-MS检测  

Extraction and GC-MS Detection of Aroma Components in "Zhangqiu" Chinese Onion

作　　者：曹佳[1] 侯芳菲[1] 刘悦[1] 陈克 高明 CAO Jia;HOU Fang-fei;LIU Yue;CHEN Ke;GAO Ming(Tianjin Vocational College of Bioengineering, Tianjin 300462, China)

机构地区：[1]天津生物工程职业技术学院

出　　处：《中国果菜》2019年第7期29-32,共4页China Fruit & Vegetable

基　　金：天津市十三五提升办学能力建设项目药品质量与安全优质骨干专业项目

摘　　要：为了确定葱的香气成分,本试验利用索氏提取方法,通过单因素试验分析了提取溶剂、温度和时间对章丘大葱香气成分的影响,结合响应面法进行优化,得出最佳提取条件为以甲醇作提取溶剂于90℃下提取3h。然后利用GC-MS确定了章丘大葱的香气成分,分析得出,章丘大葱的主要香气成分为3-乙氧基丙醇、1,3-丙二醇等醇类以及碳酸二甲酯、草氨酸乙酯等酯类和二甲基亚砜、二甲基硫等硫化物等。By using soxhlet extraction method and single factor test, the influences of extraction solvent, extraction temperature and extraction time indexes on the aroma components in "Zhangqiu" green onion were analyzed,to determine the aroma components of onions. Combined with response surface method, optimization was carried out, and the optimal extraction condition was obtained that methanol was used as extraction solvent for 3 h at 90 ℃. Then GC-MS was used to determine the aroma components of allium, mainly including alcohols such as 3-ethoxy propanol, 1,3-propanediol, esters such as dimethyl carbonate, ethyl oxalate, and sulfides such as dimethyl sulfoxide and dimethyl sulfur.

关 键 词：章丘大葱 香气成分 索氏提取 GC-MS检测 

分 类 号：S633.1[农业科学—蔬菜学]