摘要
采用顶空固相微萃取气质联用分析检测了香葱的挥发性风味成分,共检测到30种化合物,占总峰面积的98.18%。主要成分是二丙基二硫醚(31.94%)、二丙基三硫醚(16.4%)、1-丙硫醇(11.27%)、二甲基硫醚(10.36%)、甲基-2-丙烯基二硫(6.11%)、1-丙烯-1-甲基硫醇(3.49%),占总成分的79.57%。
Head space solid phase microextraction coupled to gas chromatgraphy-mass spectrometry （HS-SPME-GC-MS）was used to analyze the volatile flavor components of Allium tuberosum L. Thirty compounds were identified, and these constituents represent 98.18 % of the total peak areas. Dipropyl disulfide content was 31.94%, which was the most compo- nent. Other more compounds were dimethyl trisulfide （16.4%）, 1-propanethiol （11. 27%）, dimethyl sulfide （10.36%）, methyl-2-propenyl disulfide （6.11%）, 1-propene-1-methylthiol （3.49%）.
出处
《中国调味品》
CAS
北大核心
2007年第9期62-64,共3页
China Condiment
基金
国家"863"计划(No.2002AA248031)
上海市重点学科建设项目(T1102)资助项目
