摘要
葱是多年生草本百合科植物,有大葱、香葱、小葱、青葱等多个品种.葱类蔬菜具有强烈的杀菌作用,尤其是对痢疾杆菌以及皮肤真菌抑制作用强烈.葱能增加纤维蛋白的溶解活性和降低血脂的作用,对心血管疾病有一定的疗效,还可降胆固醇,减少血小板凝集,调节血糖,增加淋巴细胞与巨噬细胞血性,提高免疫力和抗癌[1].……
Volatile oil of scallion, chive and shallot were extracted by SDE and their chemical components were assayed by capillary gas chromatography - mass spectrometry. 30 components in volatile oil of scallion, 22 in chive and 35 in shallot were assayed. The same components in these volatile oil were: diallyl disulphide, disulfide, dipropyl, 1, 2-dithiolane; disulfide, methyl propyl, trans -3, 5-diethyl-1, 2, 4-trithiolane, methoxyacetic acid, cyclopentyl ester, trisulfide, dipropyl.
出处
《分析测试学报》
CAS
CSCD
北大核心
2004年第z1期98-100,103,共4页
Journal of Instrumental Analysis
基金
北京市科委重点项目(H022020130)
