| 大蒜超临界CO2萃取物成分分析 |
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| 引用本文： | 王欣,陈庆华,李元瑞. 大蒜超临界CO2萃取物成分分析[J]. 食品与机械, 2003, 0(6): 44-45 |
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| 作者姓名： | 王欣 陈庆华 李元瑞 |
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| 作者单位： | 上海理工大学食品科学与工程研究所,200093,上海 |
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| 摘 要： | 对大蒜超临界CO2萃取物进行了GC-MS分析，借助NTST98.L数据库的质谱图数据，参考文献和人工解析对其中的20多种组分进行，定性鉴定，并利用峰面积归一化法进行了初步定量。大蒜风味物的GC-MS分析表明：大蒜超临界CO2萃取物中含有许多水蒸汽蒸馏蒜油中没有检测到的风味成分，其中最显蔷的是蒜素色谱分析中脱水衍生的3-乙烯基-l，2-二硫杂-4-环已烯(3．96％)及3-乙烯基-1．2-二硫杂-5-环己烯(17．88％)，此外还含有少量的亚油酸及油酸。
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| 关 键 词： | 大蒜 超临界CO2萃取物 成分分析 GC-MS技术 风味成分 |
| 修稿时间： | 2003-09-29 |
GC-MS analysis of supercritical carbon dioxide extraction products |
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| Wang XinChen QinghuaLi Yuanrui. GC-MS analysis of supercritical carbon dioxide extraction products[J]. Food and Machinery, 2003, 0(6): 44-45 |
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| Authors: | Wang XinChen QinghuaLi Yuanrui |
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| Affiliation: | Wang XinChen QinghuaLi Yuanrui |
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| Abstract: | The chemical constituents of supercritical carbon dioxide extraction products from garlic was studied by GC MS.More than 20 compounds were identified with the help of NTST98.L mass spectrogram database and references and quantified by the method of chromatographic peak area normalization.The results showed that SC CO 2 extract of garlic contained many flavor and aroma constitutes that can't be detected in the extract of water distilling.Of which the most remarkable constitutes were:3 vinyl 1,2 dithio 4 cyclohexene(3.96%), 3 vinyl 1 and 2 dithio 5 cyclohexene(17.88%),which were the decomposition product of allicin during GC MS.The extract also contained a few octadecadienoic acid and oleinic acid. |
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| Keywords: | Allium sativnml. Supercritical carbon dioxide Extraction GC-MS analysis |
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