摘要
采用宽径毛细管柱(直径0.53 mm),低温进样及较慢的升温程序条件(5℃/min)对大蒜提取物进行GC-MS分析,并与标准样品对照结果一致.在本实验条件下,从大蒜中检测出9种硫代亚磺酸酯,分析了大蒜挥发性气味的主要成份,结果令人满意.
Extracts of garlic （Allium sativum） were analyzed by GC-MS using wide-bore capillary columns （0. 53 mm i. d. ） with cryogenic injection and slow column heating rates （5 ℃/min）, and GC-MS transfer line temperatures of 100℃. Authentic samples of suspected components were used to verify identities. Under these conditions, nine thiosulfinates in garlic were all identified.
出处
《分析测试技术与仪器》
CAS
2006年第2期109-111,共3页
Analysis and Testing Technology and Instruments
