【摘要】 <正>大蒜(AlliumsatiuvmL.)是多年生草本百合科植物大蒜的鳞茎,按皮的颜色不同可分为紫皮蒜和白皮蒜两种。大蒜原产于意大利的西西里岛,约在两千多年前传入我国。大蒜不仅是极佳的调味食品,而且还有很好的药用功能。近年来,科学家研究证明,大蒜是一种健康食品,有助人体防病保健、延年益寿,是药食兼优的佳品,对人体具有多种药用价值。大蒜具有一种强烈的蒜臭气味,这种特殊的气味由许多复杂的硫化物组成。这类有机硫化物可促进消化,健胃整肠,强化抗菌作用,消肿止痛,改善机体机能的功能,大蒜中还含有乙烷硫代磺酸乙酯和二烯丙基三硫化物等,能阻断强烈致癌物质亚硝胺类在胃部的形成和积累,可预防胃癌、食道癌、肝癌、鼻咽癌的发生。本试验采用"同时蒸馏-萃取方法"(simultaneousdistillationandextraction,SDE)提取白皮和紫皮大蒜的挥发性成分,经GC-MS分析,确定了化合物的化学组成和相对百分含量。更多还原

【Abstract】 The simultaneous distillation-extraction(SDE) is used for extracting the volatile substances in garlic. 26 kinds of chemical compounds in white skin garlic were identified by gas chromatography - mass spectrometry (GC - MS) . The main compounds extracted are 2 - propenythioacetonitrile, diallyl disulphide, 1 - propene 1-(methylthio)-(E)-, trisulfide di-2-propenyl, disulfide methyl 2-propenyl. And 35 kinds of chemical compounds in purple skin garlic were identified by GC - MS. The main compounds extracted are disulfide methyl 2-propenyl, diallyl disulphide, trisulfide di-2-propenyl, trisulfide methyl 2-propenyl, tetrasulfide di-2-propenyl.更多还原