滇韭挥发性成分分析

用同时蒸馏萃取装置提取挥发油并用气相色谱-质谱联用仪对滇韭挥发性成分进行了分离和鉴定,分离并鉴定出95个组分,占峰面积的71 50%,用面积归一化法测定了各种成分的质量分数,其主要挥发性成分为:w(三甲基磷化硫醚) =0 15%,w(丁基丙烯基硫醚) =0 03%,w(1, 2 二乙硫基乙烯) =0 38%,w(烯丙基甲基硫醚) =0 79%,w(二烯丙基硫醚) =0 11%,w(2 甲氧基茴香硫醚) =0 15%,w(甲基乙基二硫醚) =0 02%,w(二甲基二硫醚) =0 08%,w(二烯丙基二硫醚) =0 10%,w(二丙基二硫醚) =1 03%,w〔(甲硫基)二甲基二硫醚〕=0 17%,w(甲基1 丙烯基二硫醚) =0 32%,w(二2 羟基乙基二硫醚) =0 11%,w(二甲基三硫醚) =0 02%,w(甲基2 丙烯基三硫醚) =0 06%,w(二2 丙烯基三硫醚) =0 45%,w(二丙基三硫醚) =1 54%,w(二甲基四硫醚) =0 39%,w(4H 噻唑) =0 02%,w(4, 5 二甲基噻唑) =0 50%,w(4, 5 二甲基异噻唑) =0 06%,w(5 甲氧基噻唑) =0 24%,w(3, 4 二甲基异噻唑) =0 22%,w(3, 4 二甲基噻吩) =0 27%,w(4H 2 乙基噻吩) =0 02%,w(1, 3 二噻烷) =0 03%,w(1, 3, 5 三噻烷) =0 03%,w(1, 2 二硫戊环) =0 09%,w〔2, 4 二硫杂戊烷〕=0 98%,w(3, 5 二乙基1, 2, 4 三硫戊环) =0 55%,w(二甲基亚砜) =0 05%,w(3 甲硫基丁醛) =0 02%,w(2 甲基硫代乙酸) =0 37%,w

Analysis of the Volatile Components of Allium Mairei by Gas Chromatography/Mass Spectrometry

The flavor compounds of Allium mairei were prepared with simultaneous distillation and extraction equipment(SDE).They were isolated and identified by capillary GC/MS method.95 volatile components were analyzed and determined,accounting for 71.50% of the total area of the peaks.The relative contents of the constituents were determined by area normalization method.The main volatile components were:trimethylphosphine sulfide(0.15%),sulfide,butyl propenyl(0.03%),ethene,1,2-bis(ethylthio)-(0.38%),sulfide,allyl methyl(0.79%),diallyl sulfide(0.11%),2-methoxythioanisole (0.15%),methyl ethyl disulfide(0.02%),dimethyl disulfide(0.08%),diallyl disulfide(0.10%),dipropyl disulfide(1.03%),disulfide,methyl (methylthio)methyl(0.17%),disulfide,methyl 1-propenyl(0.32%),di-2-hydroxyethyl disulfide(0.11%),dimethyl trisulfide (0.02%),trisulfide,methyl 2-propenyl(0.06%),trisulfide,di-2-propenyl(0.45%),trisulfide,dipropyl(1.54%),dimethyl tetrasulfide(0.39%),thiazole,tetrahydro-(0.02%),thiazole,4,5-dimethyl-(0.50%),isothiazole,4,5-dimethyl-(0.06%),thiazole,5-methoxy-(0.24%),isothiazole,3,4-dimethyl-(0.22%),3,4-dimethylthiophene(0.27%),thiophene,2-ethyltetrahydro-(0.02%),1,3-dithiane(0.03%),1,3,5-trithiane(0.25%),1,2-dithiolane(0.09%),2,4-dithiapentane(0.98%),1,2,4-trithiolane,3,5-diethyl-(0.55%),dimethyl sulfoxide(0.05%),3-methylthiobutyraldehyde(0.02%),2-methylthioacetic acid(0.37%),S-methyl thioacetate(0.08%),sulfurous acid,diethyl ester(0.04%),ethyl (methylthio)acetate(0.86%),isobutyl isothiocyanate(1.98%),methyl 2-(methylthio)butyrate(1.98%),benzene,1-methoxy-4-(methylthio)-(0.28%),hexanal(0.05%),heptanal(0.05%),benzaldehyde(0.02%),octanal(0.02%),phenylacetaldehyde(0.12%),decanal(0.10%),vanillin(1.15%),cyclopropaneoctanal,2-octyl-(0.93%),tetradecanal(0.38%),hexanoic acid(0.02%),heptanoic acid(0.29%),benzoic acid,3,5-dihydroxy-(0.36%),nonanoic acid(0.20%),tridecanoic acid(0.44%),tetradecanoic acid(0.47%),3,4,5-trimethoxybenzoic acid(0.48%),n-pentadecanoic acid(0.30%),9-hexadecenoic acid(0.62%),hexadecanoic acid(18.33%),9,12-octadecadienoic acid (Z,Z)-(8.13%),octadecanoic acid(0.39%),benzyl alcohol(0.14%),dibenzosuberol(0.08%),(Z)6,(Z)9-pentadecadien-1-ol(5.80%),ledol(0.78%),phenol,2-methoxy-(0.14%),eugenol(0.89%),3-nonen-2-one(0.14%),2(3H)-furanone,5-heptyldihydro-(0.12%),2-undecanone(0.09%),3(2H)-furanone,2-hexyl-5-methyl-(1.54%),geranylacetone(0.20%),β-ionone(0.12%),2-tridecanone(0.26%),2-pentadecanone,6,10,14-trimethyl-(0.41%),bornyl acetate(0.28%),geranyl butyrate(0.37%),diisobutyl phthalate(0.99%),hexadecanoic acid,methyl ester(0.16%),dibutyl phthalate(3.08%) and dioctyl phthalate(4.98%).