摘要
采用水蒸气蒸馏的方法对云南特色野生食用木本蔬菜资源——臭菜(Acacia pennata)的香味成分进行了提取,并运用GC/MS技术对臭菜挥发油成分和组成进行了分析鉴定,从臭菜挥发油中分离鉴定33个化合物.臭菜挥发油含有大量的含硫化物,含量占挥发油总量的96.80%,主要成分噻啶thialdine含量高达79.51%,是臭菜的特征风味成分,与一般的野生蔬菜香味成分明显不同.
The chemical compositions of the essential oil obtained from Acacia pennata, which is a wild edible vegetable in Yunnan, with steam distillation were analyzed by GC/MS. And 33 peaks were isolated and were identified from the essence oil by compared with the database of NIST98. L and Wiley7n. 1 and literature. The 33 identified constituents comprising 99.20% of the total oil, the dominant components were thialdine（79.51% ）, 1,2,4-trithi-olane（3.63% ）, 1,3,5-trithiane （2.17%）, 3,5-dimethyl-1,2,4-trithiolane （ 1.96% ）, 3,5-dimethyl-1,2,4-trithi-olane （isomer） （ 2. 19% ）, N-methyl-2, 5-dimethyl-3, 4-dithiopyrolane （ 1. 08% ）, 1, 2, 4, 6-tetrathiepane （2. 09% ）, 5-methyl- 1,2,4,6-tetrathiepane （ 1.15% ）, Phytol（ 1.17% ）. The results indicated the flavor component of Acacia pennata is thialdine （79.51% ）, and different with the other wild edible vegetables, the corresponding contents of sulfur-bearing conpounds is up to 96.80%.
基金
云南省自然科学基金资助项目(2005B0049M)
关键词
臭菜
野生蔬菜
风味成分
含硫化合物
GC/MS
Acacia pennata
wild edible greenstuffs
flavor components
sulfur-bearing compound
GC/MS
