固相微萃取-气相色谱-质谱法分析中国葱中的挥发性成分

采用固相微萃取法提取4种类型葱中的挥发性成分，并用气相色谱-质谱联用仪分析其化学组成。一硫代有机物主要以3，4-二甲基噻吩为主，在章丘大梧桐葱中其相对含量最高，在新108分葱中其相对含量最低；二硫代有机物主要是二丙基二硫醚和甲基丙基二硫醚，4个品种中二丙基二硫醚相对含量差异较小，而新108分葱中甲基丙基二硫醚相对含量最高，隆尧鸡腿葱中其含量最低；三硫代有机物主要以二丙基三硫醚为主，章丘大梧桐葱中未检测到二丙基三硫醚。结果表明，固相微萃取可以得到更多的成分，不同类型的葱中形成辣味的主要成分不同。

Analysis of Aroma Components in Chinese Onion by SPME-GC-MS

Aroma components, expecial organo-sulfur compounds in four types of Chinese onion were extracted by SPME, and then identified by GC/MS. The results indicate that 3,4-dimethyl thiophene is the major mono-thiosulphinates in Chinese spring onion, the highest content of which is in Zhangqiu spring onion, while the lowest content is in Xin108 onion; Dipropyl disulfide and methyl propyl disulfide are main di-thiosulphinates in the spring onions, the highest content of which is in Xin108 onion, compared to the lowest in Longyao spring onion. The tri-thiosulphinates is in contest of Dipropyl trisulfide, which is identified in all the onion, except Zhangqiu spring onion. It can conclude that different types of onion have different types of the major organo-sulfur compounds.