Position: Home > Articles > Analysis of Volatiles in Salted Flowers of Wild Chinese Chive by Simultaneous Distillation and Extraction Coupled with Gas Chromatography-Mass Spectrometry
FOOD SCIENCE
2009,30
(22)
247-249
同时蒸馏萃取-气质联机分析腌渍野韭菜花香成分
作 者：
郑福平;孙宝国;刘玉平;谢建春;张文静;彭艺茹
单 位：
北京工商大学化学与环境工程学院
关键词：
腌渍野韭菜花;精油;同时蒸馏萃取法;气相色谱-质谱法;保留指数
摘 要：
以乙醚为溶剂,采用同时蒸馏萃取法提取腌渍野韭菜花精油,提取率0.29%。用气相色谱-质谱法结合气相色谱保留指数定性方法,从腌渍野韭菜花精油中鉴定出37种挥发性成分,占精油总成分的95.75%。主要成分为二甲基三硫醚(28.18%)、二甲基二硫醚(18.13%)、甲基丙烯基二硫醚(14.24%)、甲基烯丙基三硫醚(4.89%)、甲基烯丙基二硫醚(3.19%)、甲基甲硫基甲基二硫醚(3.10%)、4-乙烯基愈创木酚(2.93%)、二烯丙基二硫醚(2.71%)、二甲基四硫醚(2.67%)、3-羟基-2-丁酮(2.42%)、2-乙烯基-2-丁烯醛(1.54%)、2,5-二甲基-1,3,4-五硫三环(1.45%)、苯甲醇(1.31%)和甲硫基甲磺酰基甲烷(1.28%)等。其中硫醚和多硫醚类成分11种,相对含量79.99%,是腌渍野韭菜花的特征香气成分。
译 名：
Analysis of Volatiles in Salted Flowers of Wild Chinese Chive by Simultaneous Distillation and Extraction Coupled with Gas Chromatography-Mass Spectrometry
作 者：
ZHENG Fu-ping,SUN Bao-guo,LIU Yu-ping,XIE Jian-chun,ZHANG Wen-jing,PENG Yi-ru(School of Chemical and Environmental Engineering,Beijing Technology and Business University,Beijing 100048,China)
关键词：
wild Chinese chive;essential oil;simultaneous distillation and solvent extraction;gas chromatography-mass spectrometry;retention indices
摘 要：
Essential oil in salted flowers of wild Chinese chive was extracted using simultaneous distillation and solvent extraction method,with the oil yield at 0.29%.The oil was then analyzed using GC-MS,and totally 37 components were identified according to their retention indices,covering 95.75% of the total components.Main components with their relative contents were listed as follows:dimethyl trisulfide(28.18%),dimethyl disulfide(18.13%),methyl 1-propenyl disulfide(14.24%),allyl methyl trisulfide(4.89%),allyl methyl disulfide(3.19%),methyl methylthiomethyl disulfide(3.10%),4-vinylguaiacol(2.93%),diallyl disulphide(2.71%),dimethyl tetrasulfide(2.67%),3-hydroxy-2-butanone(2.42%),2-ethenyl-2-butenal(1.54%),2,5-dimethyl-1,3,4-trithiolane(1.45%),benzyl alcohol(1.31%) and methylsulfinyl methylthio methane(1.28%).Totally 11 sulfides and multi-sulfides were found in the oil with their relative content at 79.99%,and were believed to be the characteristic aroma components of the salted flowers of wild Chinese chive.
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