【摘要】 采用顶空取样结合GC-MS对蒜薹的挥发性风味成分进行了分析,结果表明,蒜薹中含有23种挥发性成分,其中含硫化合物15种,相对含量为99.42%,主要成分为二烯丙基二硫醚(66.52%)、1,3-二噻烷(15.44%)、二烯丙基三硫醚(7.15%)、二甲基二硫醚(1.24%)、二烯丙基硫醚(1.09%)和2-烯丙基甲基三硫醚(2.66%)等6种;与水蒸气蒸馏法相比,顶空取样检出的含硫化合物虽然种类少,但相对含量高,且硫醚、多噻烷和硫代环己烯3类主要成分都有检出。更多还原

【Abstract】 The volatile flavor components in garlic(Allium sativum L.)scape were analyzed by using headspace sampling combined with GC-MS method.The results showed that garlic scape contains 23 kinds of volatile components,including 15 kinds of sulfur-containing compounds with 99.4% relative content.The 6 main components are diallyl disulfide(66.52%),1,3-dithiane(15.44%),diallyl sulfide(7.15%),dimethyl disulfide(1.24%),diallyl sulfide(1.09%)and 2-allyl methyl sulfide (2.66%).Compared with steam distillation method,sulfur compounds detected by headspace sampling method were fewer in kinds,but their contents were relatively higher,and the 3 main types ingredients: sulfide,multi-dithiane and thiocyclohexylene could be detected.更多还原