| 发酵黑蒜中挥发性物质的GC-MS分析 |
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| 引用本文： | 张中义,杨晓娟,张峻松,张文叶. 发酵黑蒜中挥发性物质的GC-MS分析[J]. 中国调味品, 2012, 37(7): 74-76,111 |
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| 作者姓名： | 张中义 杨晓娟 张峻松 张文叶 |
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| 作者单位： | 郑州轻工业学院食品与生物工程学院,郑州,450002 |
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| 基金项目： | 郑州轻工业学院重大项目资助 |
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| 摘 要： | 用同时蒸馏萃取法提取了休眠期新鲜大蒜和黑蒜中的挥发性物质。通过GC-MS检测出黑蒜中的50种化合物。相对含量较高的有28种,主要产物为3-乙烯基-3,4-二氢-1,2-二噻烷(17.56%)、二烯丙基二硫醚(17.53%)、2-乙基四氢噻吩(13.24%)、2-乙烯基-1,3-二噻烷(8.81%)、N,N’-二甲基硫脲(8.00%)。研究表明,发酵黑蒜中挥发性含硫化合物总量较白蒜增加,刺激性气味化合物含量减少,香气化合物增加。
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| 关 键 词： | 黑蒜 挥发性组分 GC-MS |
Identification of Volatile Compounds in Fermented Black Garlic by GC-MS |
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| ZHANG Zhong-yi , YANG Xiao-juan , ZHANG Jun-song , ZHANG Wen-ye. Identification of Volatile Compounds in Fermented Black Garlic by GC-MS[J]. China Condiment, 2012, 37(7): 74-76,111 |
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| Authors: | ZHANG Zhong-yi YANG Xiao-juan ZHANG Jun-song ZHANG Wen-ye |
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| Affiliation: | (Food and Biology Engineering Institute,Zhengzhou University of Light Industry,Zhengzhou 450002,China) |
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| Abstract: | The simultaneous distill ion-extraction(SDE) is used for extracting the volatile substances in dormant garlic and black garlic.50 kinds of chemical compounds in black garlic were detected by GC-MS,28 kinds of which have relatively high content.The main compounds extracted are 3-Vinyl-1,2-dithiacyclohex-5-ene,Diallyl disulphide.Thiophene 2-ethyltetrahydro,2-Vinyl-1,3-dithiane,thiourea N,N’-dimethyl.Studies have shown that,compared with white garlic,the total amount of sulfur-containing volatiles compounds of fermented black garlic increased,the content of irritating odorous compounds reduced and the content of aroma compounds increased. |
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| Keywords: | black garlic volatile components GC-MS |
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