玉林仁东道地大蒜挥发成分研究

Volatile Constituents from Genuine Rendong-garlic in Yulin City

目的对仁东道地大蒜的挥发成分进行综合的研究。方法以水蒸气蒸馏法提取源自玉林市仁东镇8个不同自然村的大蒜中的挥发油,以气相色谱/质谱联用技术对其化学成分进行分离、鉴定。结果共分离出大约30个成分,鉴定了其中的22个成分,占挥发油总量的94%~99%,主要成分为二烯丙基二硫醚（28%~33%）和甲基烯丙基硫醚（13%~19%）。结论 8个自然村的大蒜油化学成分的种类基本相同,但相对含量存在着较大差异性。主成分分析-马氏距离法和偏最小二乘-判别分析结果显示8个自然村的大蒜油可以分为3类。

Objective To study the volatile components of Genuine Rendong-garlic.Methods The volatile oils were extracted from garlics collected from eight different villages of Rendong Town in Yulin city by steam distillation.The chemical constituents of volatile oils were analyzed by gas chromatography-mass spectrometry（GC/MS）.Results 30 compounds were separated and 22 of them were identified,which accounted for 94% to 99%.The main compositions were dallyl disulfide（28%-33%） and allyl methyl sulfide（13%-19%）.Conclusion Constituents of garlic oils derived from eight villages are basically the same while relative contents are quite different.Results of PCA-MD and PLS-DA show garlic oils collected from eight villages can be classified into three types.