摘要
对大蒜超临界CO2 萃取物进行了GC MS分析 ,借助NTST98 L数据库的质谱图数据 ,参考文献和人工解析对其中的 2 0多种组分进行了定性鉴定 ,并利用峰面积归一化法进行了初步定量。大蒜风味物的GC MS分析表明 :大蒜超临界CO2 萃取物中含有许多水蒸汽蒸馏蒜油中没有检测到的风味成分 ,其中最显著的是蒜素色谱分析中脱水衍生的 3 乙烯基 1 2 二硫杂 4 环已烯(3 96% )及 3 乙烯基 1 2 二硫杂 5 环己烯(17 88% ) ,此外还含有少量的亚油酸及油酸。
The chemical constituents of supercritical carbon dioxide extraction products from garlic was studied by GC MS.More than 20 compounds were identified with the help of NTST98.L mass spectrogram database and references and quantified by the method of chromatographic peak area normalization.The results showed that SC CO 2 extract of garlic contained many flavor and aroma constitutes that can't be detected in the extract of water distilling.Of which the most remarkable constitutes were:3 vinyl 1,2 dithio 4 cyclohexene(3.96%), 3 vinyl 1 and 2 dithio 5 cyclohexene(17.88%),which were the decomposition product of allicin during GC MS.The extract also contained a few octadecadienoic acid and oleinic acid.
出处
《食品与机械》
CSCD
2003年第6期44-45,共2页
Food and Machinery
