不同品种大蒜产品器官挥发性风味成分比较

以5 个大蒜品种的不同产品器官为材料，采用顶空取样气相色谱-质谱联用技术分析其挥发性风味成分的种类及含量，比较不同产品器官挥发性风味成分的异同。结果表明：蒜薹的挥发性风味成分及硫化物的种类和含量最高，鳞茎次之，蒜苗的最少。蒜薹和蒜苗所含挥发性风味成分包括硫化物、醛、酯和烷烃4 类，而鳞茎含有硫化物、醛、酯和醇4 类。蒜薹含有7 类硫化物，鳞茎含有6 类，蒜苗含有5 类。不同产品器官各种类硫化物含量差异显著，由高到低依次为二硫醚＞二噻烷＞三硫醚＞硫醚＞二硫代环己烯＞四硫醚，且在产品器官之间结果一致。相同产品器官不同品种之间硫化合物种类差异较大，含量差异显著。

Comparsion of Volatile Flavor Components in Different Organs of Several Garlic Cultivars

The volatile flavor components in different plant organs of five garlic cultivars were analyzed and compared by
headspace gas chromatography-mass spectrometry (HS-GC-MS). The results indicated that the types and contents of volatile
flavor components and sulfur compounds in scapes were the highest, followed by bulbs, and the lowest in seedlings. The
volatile flavor components in scapes and seedlings included sulfur-containing compounds, aldehydes, esters and alkanes,
while sulfur-containing compounds, aldehydes, esters and alcohols were determined in bulbs. Seven sulfur-containing
compounds were detected in scapes, 6 in bulbs, and 5 in seedlings. The contents of sulfur-containing compounds were
significantly different among different garlic organs and followed the decreasing order of disulfide, dithiane, trisulfide,
sulfide, dithio-cyclohexene and tetrasulfide in all three organs. For each garlic organ, a significant difference in the contents
of sulfur-containing compounds existed among garlic cultivars.