摘要
[目的]分析比较不同产地大蒜挥发油的化学成分,并对大蒜素的含量进行测定。[方法]利用GC-MS分析分别产自贵阳、贵州麻江、山东、云南和重庆的大蒜挥发油的成分,并利用HPLC法测定各产地大蒜中大蒜素的含量。[结果]不同产地大蒜大蒜素的含量均相对最高,但差异较大;大蒜素在进样量为0.562～2.810μg范围内与峰面积呈良好的线性关系(R=0.999 2,n=5),平均加样回收率为99.39%,RSD为1.76%。[结论]GC-MS法能快速、简便、高效地检测大蒜挥发油的化学成分;用HPLC法测定大蒜素的含量,操作简便、结果可靠,重复性好。该研究为生产大蒜调味油时大蒜原料的选择以及提高大蒜调味油的品质奠定了理论基础。
[ Objective ] The aim was to study the chemical component of volatile oil of garlic in different districts. [ Method] GC-MS analysis was used to analyze the composition of the garlic volatile oil in Guiyang, Guizhou Majiang, Shandong, Yunnan and Chongqing and the HPLC method was used to assay the content of garlicin. [ Result] Garlicin in different essential oil had the highest content but varied a lot. The sam-pling amount of garlicin between 0.562 and 2. 810 μg was in a good linear relation （ R = 0. 999 2, n = 5 ） with peak area, the average recovery rate was 99.39, RSD = 1.76%. [ Conclusion] GC-MS can be used to analysis the composition of essential oil quickly and effectively. The liq- uid chromatographic analysis of garliein was simple ,reliable and reproducible. The study provided the theoretical basis for selecting garlic in garlic flavor oil production and improving quality of garlicin oil.
出处
《安徽农业科学》
CAS
2012年第9期5321-5323,共3页
Journal of Anhui Agricultural Sciences
基金
贵州省科技厅工业攻关计划项目[黔科合GY字(20103043)]
