GC/MS研究洋葱挥发油的化学成分

Study on the Components of Essential Oil in Allium cepa L.by GC/MS

采用水蒸气蒸馏法提取国产红皮洋葱的挥发油,收率1.44%。通过气相色谱-质谱联用技术对其化学成分进行了分析,分离出56个色谱峰,鉴定出23个化合物,其中大部分都是首次从洋葱中分离得到。已鉴定的化合物占总峰面积的78.4%、挥发油化合物总数的41.1%。结果显示,国产红皮洋葱挥发油的主要成分是3,4-二乙基-1,2,5-三噻烷,1,2-丁二硫醇,二甲基噻吩等噻烷、硫醇类含硫化合物,与文献报道的以硫醚类化合物为主的国外洋葱明显不同。

The essential oil of Chinese Allium cepa L. was extracted by water-vapor distillation. The yield was about 1.44%. After analyzed by GC-MS, 56 peaks were separated from the oil. Among them, 23 compounds were identified. Most of them were separated from the plant for the first time. These compounds identified took up 78.4% of the total areas and 41.1% of all compounds. The result showed the main compounds of Chinese Allium cepa L. were 3,4-Diethyl-1,2,5-trithiane, 1,2-butanedithiol, dimethylthiophene and other thianes, thiols, sulfides. These compounds were very different from these of the same oversea species which had sulfoethers as main components