摘要
采用水蒸气蒸馏法提取新疆野葱中的挥发油,得率为0.31%;应用毛细管柱气相色谱-质谱(GC-MS)技术定性鉴别了挥发油中的27种化学成分,其中含硫化合物有16种,约占总量的75.27%,二硫化合物和三硫化合物各有4种,含量较高的依次为C6H12S3(21.095%),C6H12S3(19.2642)等。研究为新疆野葱资源的开发利用提供了理论依据。
Volatile oil of wild green onion from Xinjiang was extracted by distillation and the content of volatile oil was 0.31%. 27 of chemical constituents were identified by capillary gas chromatography-mass spectrometry（GC-MS）. 16 components were sulfur-containing compounds and their total contents were 75.27%. The main components were Propenyl npropyl trisulfide,cis et trans （21. 095%）, Propenyl propyl trisulfide, cis et trans（19. 2642%） etc. This research would provide theory basis for the exploitation and use of wild green onion resource in Xinjiang.
出处
《中国调味品》
CAS
北大核心
2008年第6期68-70,共3页
China Condiment
基金
国家“十一五”支撑计划课题(2006BAD06B02)
国家科技基础条件平台工作项目(2004DEA71010)
科研院所社会公益研究专项(2005DIB4J147)
