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李蕾. 大蒜中硫代亚磺酸酯的气-质联用分析[J]. 分析测试技术与仪器, 2006, (2): 109-111.
引用本文: 李蕾. 大蒜中硫代亚磺酸酯的气-质联用分析[J]. 分析测试技术与仪器, 2006, (2): 109-111.
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LI Lei. GC-MS Analysis of Thiosulfinates from Garlic[J]. Analysis and Testing Technology and Instruments, 2006, (2): 109-111.
Citation: LI Lei. GC-MS Analysis of Thiosulfinates from Garlic[J]. Analysis and Testing Technology and Instruments, 2006, (2): 109-111.
shu

大蒜中硫代亚磺酸酯的气-质联用分析

GC-MS Analysis of Thiosulfinates from Garlic

    摘要
  • 摘要: 采用宽径毛细管柱(直径0.53 mm),低温进样及较慢的升温程序条件(5℃/min)对大蒜提取物进行GC-MS分析,并与标准样品对照结果一致.在本实验条件下,从大蒜中检测出9种硫代亚磺酸酯,分析了大蒜挥发性气味的主要成份,结果令人满意.

     

    Abstract: Extracts of garlic(Allium sativum) were analyzed by GC-MS using wide-bore capillary columns(0.53 mm i.d.) with cryogenic injection and slow column heating rates(5℃/min),and GC-MS transfer line temperatures of 100℃.Authentic samples of suspected components were used to verify identities.Under these conditions,nine thiosulfinates in garlic were all identified.

     

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