摘要
采用蒸汽蒸馏的方法,分别提取了大葱(Allium fistulosum L)、薤白(Allium macrostemonBunge)和大蒜(Allium sativum L)中的挥发油,用GC/MS方法鉴别了它们中的主要硫化合物,并进行了比较。
The organic sulfide in the ateam distillation separated volatile oil of green Chinese onions(Allium fistulosum), xie bai (Allium macrostemon Bunge) and garlic (Allium sativum L) weredetected by GC/MS and compared.
关键词
大葱
薤白
大蒜
挥发油
硫化合物
Allium fistulosum
L Allium macrostemon
Bunge Allium sativum
L Volatile oil.
