摘要
对我国传统的高附加值出口商品大蒜油，利用气相色谱及色谱－质谱联用分析法对其进行了分析，实验比较了ＨＰ－１、ＨＰ－５、ＨＰ－２０Ｍ、ＨＰ－１３０１、ＨＰ－ＷＡＸ及ＬＺＦＦＡＰ等弹性石英毛细管柱对其分离效果的影响，质谱鉴定出２２种物质，表明大蒜油的主要营养成分是含硫有机化合物和有机金属化合物。用归一化法对主要成分进行了定量分析。
In this paper, we have analyzed and identified the structure and relative amount of main nutritional components of garlic oil by GC and GC/MS. The separations were compared using spring quartz capillary columns HP-1, HP-5, HP-20M, HP-1301, HP-WAX and LZFEAP. The experimental results via GC and GC/MS have shown that major nutritional materials of garlic oil are composed of organic sulfur-containing compounds and metallo- organic compounds.
出处
《分析化学》
SCIE
EI
CAS
CSCD
北大核心
1997年第11期1327-1330,共4页
Chinese Journal of Analytical Chemistry
关键词
大蒜油
营养成分
气相色谱
质谱
Garlic oil, nutritional component, gas chromatogrphy, gas chromatography- mass spectrometry
