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中国农学通报

中国农学通报 ›› 2006, Vol. 22 ›› Issue (8): 123-123.

所属专题： 园艺

• 目次 • 上一篇    下一篇

陕西兴平白皮蒜挥发油化学成分的分析

黄 森,刘拉平,梅任强   

  • 出版日期:2006-08-05 发布日期:2006-08-05

The Study on Chemical Components of Volatile oil in Shaanxi Xingping white Garlic

Huang Sen, Liu Laping, Mei Renqiang   

  • Online:2006-08-05 Published:2006-08-05

摘要： 以陕西兴平白皮蒜为试材，采用水蒸气蒸馏—乙醚萃取法提取挥发油，用气相色谱/质谱法分析了大蒜挥发油的化学成分。共分离得到33个组分，鉴定出26个化学组分，占挥发油总量的99.39 %。兴平白皮蒜挥发油中的化学成分以含硫化合物为主，共有18个，占挥发油总量的98.80%。兴平白皮蒜挥发油主要成分为：大蒜新素(二烯丙基三硫化物，43.85%），大蒜素（二烯丙基二硫化物，35.28%）和甲基烯丙基三硫化物（11.10%）。

关键词: 基因组DNA, 基因组DNA, CTAB区室法, 硅胶干样保存法, 美味猕猴桃

Abstract: The volatile oil in Xingping white garlic was distilled by vapor distillation–ether extraction. The chemical components of garlic volatile oil was analyzed by GC–MS. 33 compounds were separated from The volatile oil, among them 26 compounds have been identified. These compounds account to 99.39% of total volatile oil. The main chemical components in the volatile oil of Xingping white garlic are sulfur-containing-compound. These sulfur-containing-compounds account to 98.80% of total volatile oil. The main chemical constituents are ‘diallyl trisulfide’, (43.85%), ‘diallyl disulfide’(35.28%)and ‘Trisulfide, methyl 2-propenyl’(11.10%).

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