Zheng Ping, Sheng Xuan, Ding Yuansheng, Hu Yanyun
Anhui Entry-Exit Inspection and Quarantine Bureau, Hefei 230061, China.
Se Pu. 2006 Jul;24(4):351-3.
For the analysis of organosulfur compounds in fresh garlic, a gas chromatographic/mass spectrometric (GC/MS) method is proposed using temperature-programmable cold on-column injection and cold solvent extraction of the fresh garlic. This was carried out under the conditions of cryogenic process from extraction to column separation. Hence, a valid identification can be achieved about the primary components in garlic extract before thermo-degradation. The obtained results showed that 3-vinyl-4H-1, 2-dithiin and 2-vinyl-4H-1, 3-dithiin were the major compounds in the garlic extract with minor amounts of S-methyl methanethiosulfinate, diallyl disulfide, trisulfide-di-2-propenyl. A comparative study of chemical compounds was performed between garlic extract by cold solvent and garlic oil by stream distillation. The degradation and formation of major organosulfur compounds in the garlic extract were also explored.
为分析新鲜大蒜中的有机硫化合物，提出了一种气相色谱/质谱（GC/MS）方法，该方法采用程序升温冷柱头进样和新鲜大蒜的冷溶剂萃取。这一过程在从萃取到柱分离的低温条件下进行。因此，在热降解之前，可以对大蒜提取物中的主要成分进行有效鉴定。所得结果表明，3-乙烯基-4H-1,2-二硫烯和2-乙烯基-4H-1,3-二硫烯是大蒜提取物中的主要化合物，同时含有少量的S-甲基甲硫代亚磺酸盐、二烯丙基二硫化物、二烯丙基三硫化物。对冷溶剂萃取的大蒜提取物和水蒸气蒸馏得到的大蒜油中的化合物进行了比较研究。还探讨了大蒜提取物中主要有机硫化合物的降解和形成情况。
