| 韭菜籽挥发油组分的分析鉴定 |
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| 引用本文： | 胡国华,陈 昊,马正智.韭菜籽挥发油组分的分析鉴定[J].食品科学,2009,30(6):232-234. |
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| 作者姓名： | 胡国华 陈 昊 马正智 |
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| 作者单位： | 1.上海师范大学生命与环境科学学院 2.上海食品生产监督所 |
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| 基金项目： | 上海市教育委员会科学研究资助项目(06DZ014)；上海师范大学博士科研启动基金资助项目(PL606) |
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| 摘 要： | 韭菜籽挥发油中分析鉴定出的27 种成分分别占三种韭菜籽挥发油总量的92.79%、93.00% 和92.01%，其中包括7 种二硫化合物、1 种四硫化合物、3 种醛类化合物、2 种酮类化合物、3 种醇类化合物。己醛(17.74%)、十九烯-2- 酮(10.39%)和2- 戊基呋喃(6.50%)是“791”韭菜籽挥发油的主要成分。韭菜籽挥发油中含有大量的己醛，韭菜籽挥发油中含32.43% 的二硫化合物。
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| 关 键 词： | 挥发油 菜籽 组分分析 |
| 收稿时间： | 2008-04-09 |
Analysis of Essential oil Composition of Allium tuberosum Seed |
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| HU Guo-hua,CHEN Hao,MA Zheng-zhi.Analysis of Essential oil Composition of Allium tuberosum Seed[J].Food Science,2009,30(6):232-234. |
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| Authors: | HU Guo-hua CHEN Hao MA Zheng-zhi |
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| Affiliation: | (1. College of Life and Environment Science, Shanghai Normal University, Shanghai 200234, China；
2. Shanghai Institute of Food Production Supervision, Shanghai 200040, China) |
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| Abstract: | The essential oil compositions of seeds of Chinese chive (Allium tuberosum Rottl. Ex Spreng) “791”, “Pingfeng o.6” and “Pingfeng No.1”were analyzed using gas chromatography-mass spectrometry (GC-MS). The results showed hat 27 common components are identified, accounting for 92.79%, 93.00% and 92.01% of the total essential oil, respectively. Hexanal (17.74%), 10-nonadecanen-2-one (10.39%) and 2-pentyl furan (6.50%) are the main constituents of essential oil of Chinese chive“ 791” seed, which include 7 disulfide compounds, 1 tetrasulfide compound, 3 aldehyde compounds, 2 ketone compounds and 3 alcohol compounds. The total content of disulfide compounds is 32.43%. |
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| Keywords: | essential oil Chinese chive seed composition analysis |
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