固相微萃取-气质联用鉴定新鲜大蒜风味成分

Characterization of Compounds in Fresh Garlic by Solid Phase Microextraction and Gas Chromatographyi-mass Spectrometry

采用固相微萃取-气相色谱-质谱法(SPME-GC-MS)和嗅觉检测法对新鲜大蒜中的挥发性物质进行分析,采用二乙烯基苯/碳分子筛/聚二甲基硅氧烷共聚物(DVB/CAR/PDMS)萃取头在40℃条件下顶空萃取20 min。通过气相色谱-质谱联用结合保留指数,初步鉴定出9种化合物。为进一步揭示新鲜大蒜中的化学成分,开发其活性成分,本试验对新鲜大蒜的化学成分进行了初步研究。从新鲜大蒜中分得9个化合物,通过气质联用方法鉴定了其结构,它们分别是:Propene(丙烯),Catecholborane(儿茶酚硼烷),Diallyl disulphide(二烯丙基二硫化物),1-Oxa-4,6-diazacyclooctane-5-thion(1-氧-4,6-二氮杂环辛烷-5-硫酮),3-Vinyl-1,2-dithiacyclohex-4-ene(3-乙烯基-1,2-二硫环己-4-烯),3-Vinyl-1,2-dithiacyclohex-5-ene(3-乙烯基-1,2-二硫环己-5-烯),Trisulfide,di-2-propenyl(二(2-丙烯基)三硫化物),Benzene,1-(1,5-dimethyl)-4-hexenyl-4-methyl-(1-(1,5-二甲基)-4-己烯基-4-甲基-苯),1,3-Cyclohexadiene,5-(1,5-dimethy l-4-hexenyl)-2-methyl-,[S-(R*,S*)]-)(5-(1,5-二甲基1-4-己烯基)-2-甲基-1,3-环己二烯)。

Volatile compounds of fresh garlic were analyzed by solid phase microextraction and gas chromatography- mass spectrometry （SPME-GC-MS）. The volatile compounds were extracted by head-space solid phase microextmction （HS-SPME） using a divinylbenzene/carboxen/polydimethylsiloxane （DVB/CAR/PDMS） fiber for 20 min at 40 ℃. The analysis was carded out with HP 5890 N GC equipped with HP-5 column（30 mx0.25 mmx0.25 pan） directly connected to an HP 5975 series mass selective detector and a sniffing port （ODP2, Gerstel） and nitrogen was used as carrier gas. Compound identifications were made by the comparision of the mass spectra, retention times, retention indices （IR） and odor of the volatile compounds in the extracts with those of the corresponding reference standards. 9 compounds were identified by GC-MS. The major compounds of the fresh garlic were Propene, Catecholborane, Diallyl disulphide, 1-Oxa-4,6-diazacyclooctane-5-thion, 3-Vinyl-l,2-dithiacyclohex-4-ene, 3-Vinyl-l,2-dithiacyclohex-5-ene, Trisulfide, di-2-propenyl, Benzene, 1-（1,5-dimethyl）-4-hexenyl -4-methyl-,1,3-Cyclohexadiene, 5-（1,5-dimethy 1-4-hexenyl）-2- methyl-, [S-（R＊,S＊）]-）.