韭菜（Allium tuberosum Rottl. ex Sprengel）和薤（Allium chinense G. Don）的挥发性成分
Volatile constituents of Chinese chive (Allium tuberosum Rottl. ex Sprengel) and rakkyo (Allium chinense G. Don).
作者信息
Pino J A, Fuentes V, Correa M T
机构信息
Food Industry Research Institute, Carretera del Guatao km 3(1)/(2), C. Havana 19200, Cuba.
出版信息
J Agric Food Chem. 2001 Mar;49(3):1328-30. doi: 10.1021/jf9907034.
Volatile components were isolated from Chinese chive and rakkyo by simultaneous steam distillation-solvent extraction and analyzed by GC and GC-MS. Sulfur compounds account for 88 and 94% of the total volatiles in the isolated extract of Chinese chive and rakkyo, respectively. In addition to the sulfur compounds commonly reported in the genus Allium, 27 novel volatile sulfur-containing components were found in the isolated extracts of both species. Among them were a sulfide, disulfides, trisulfides, and tetrasulfides with ethyl, butyl, and pentyl groups.
采用同时蒸馏萃取法从韭菜和薤白中分离挥发性成分，并通过气相色谱（GC）和气相色谱-质谱联用（GC-MS）进行分析。硫化合物分别占韭菜和薤白分离提取物中总挥发物的88%和94%。除了葱属植物中常见的硫化合物外，在这两种植物的分离提取物中还发现了27种新型含硫挥发性成分。其中包括含有乙基、丁基和戊基的硫化物、二硫化物、三硫化物和四硫化物。
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