顶空气相色谱法测定大蒜主要含硫化合物在烹饪后油脂中的含量

Determination of Main Sulfur-contained Compounds in Cooked Oil by Headspace Gas Chromatographic Method

采用顶空毛细管气相色谱法/氢火焰离子化检测器,分析了大蒜中主要含硫化合物（如：二烯丙基硫醚、二烯丙基二硫醚、二烯丙基三硫醚）在烹饪后油脂中的含量变化.优化的色谱条件为以DM2WAX石英弹性毛细管色谱柱进行分离,平衡温度为403 K,搅拌速度为500 r/min,平衡时间为20 min.在所考察的浓度范围内,该方法呈现出良好的线性关系,相关系数大于0.999,检出限为0.001～0.025 mg/L,3种含硫化合物的平均回收率为97.1％～ 103.0％.

In order to analyze the change of concentration of main sulfur-contained compounds in different cooking ways,a headspace gas chromatographic method was established and validated for the determination of diallyl sulfide （DAS）,diallyl disulfide （DADS）,diallyl tfisulfide （DATS） in cooked oil.The detection was performed on a DM2WAX capillary column,with an equilibration temperature of 403 K,an equilibration time of 20 min and a rotation rate of 500 r/min.Good linear relationships between peak area and their contents were obtained in the investigated range,with correlation coefficients higher than 0.999 and detection limits of 0.001-0.025 mg/L.The average recoveries of DAS,DADS and DATS were in the range of 97.1％-103％.