河源独头火蒜与独头蒜挥发成分测定

Determination of Volatile Components of Heyuan Single Toasted Garlic and Single Clove Garlic

[目的]了解河源火蒜与普通蒜的香气成分差异。[方法]采用静态顶空进样-气相色谱-质谱联用法(SHS-GC-MS)对河源独头火蒜和独头蒜的挥发性物质及含量进行分析。[结果]该试验条件下,共检出独头蒜挥发性风味成分主要有23种,12种为含硫化合物,其中主要成分是二烯丙基三硫醚(25.11%)、二烯丙基二硫醚(19.78%)、3,4-二甲基-1,2-二硫环戊烯酮(18.65%)、二氧化硫(5.20%)、3-乙烯基-1,2-二硫环戊烯(2.61%)、烯丙基甲基硫醚(2.31%)、2-乙烯基-1,3-二噻烷(2.07%)、2-恶唑烷硫酮(2.00%)、甲硫基乙腈(1.78%)、硫氰酸乙酯(1.28%),共占总含量81.73%;共检出独头火蒜主要挥发性风味成分也为23种,14种为含硫化合物,其中主要成分是二烯丙基三硫醚(38.03%)、二烯丙基二硫醚(22.63%)、3-乙烯基-1,2-二硫环戊烯(7.95%)、3,4-二甲基-1,2-二硫环戊烯酮(7.55%)、二氧化硫(4.08%)、甲硫基乙腈(4.04%)、二烯丙基硫醚(2.99%)、异硫氰甲酸甲酯(2.08%)、硫氰酸乙酯(1.49%)、烯丙基甲基硫醚(1.41%)、硫化丙烯(1.25%)、2-乙烯基-1,3-二噻烷(1.15%),共占总含量95.59%。[结论]河源独头火蒜的挥发性物质的数量和含量比普通独头蒜都高。

[Objective]To understand the difference of aroma components of Heyuan toasted garlic and clove garlic. [Methods] Static headspace- gas chromatography- mass spectrometry（ SHS-GC-MS） analysis method was applied. [Results] Under the experimental conditions,23 kinds of volatile components were detected in single clove garlic,12 kinds were sulfur-containing compounds in which the main ingredients were Diallyl trisulfide（ 25. 11%）,diallyl disulfide（ 19. 78%）,3,4-dimethyldithiol-2-one（ 18. 65%）,sulfur dioxide（ 5. 20%）,3-ethenyl-1,2-dihydrodithiine（ 2. 61%）,allyl methyl sulfide（ 2. 31%）,2-vinyl-1,3-dithiane（ 2. 07%）,2-oxazolidine-thione（ 2. 00%）,methylthio acetonitrile（ 1. 78%）,and ethyl thiocyanate（ 1. 28%） accounting for 81. 73% of the total content. In addition,23 species were detected in single toasted garlic,14 kinds were sulfur-containing compounds in which main ingredients were diallyl sulfide（ 38. 03%）,diallyl disulfide（ 22. 63%）,cyclopenten-3-vinyl-1,2-dithiol（ 7. 95%）,3,4-dimethyl-1,2-disulfide cyclopentenone（ 7. 55%）,sulfur dioxide（ 4. 08%）,methylthio acetonitrile（ 4. 04%）,diallyl sulfide（ 2. 99%）,methyl isothiocyanate（ 2. 08%）,ethyl thiocyanate（ 1. 49%）,allyl methyl sulfide（ 1. 41%）,propylene sulfide（ 1. 25%）,and 2-vinyl-1,3-dithiane（ 1. 15%）,accounting for 95. 59% of the total content. [Conclusion]The number and content of flavor substances in Heyuan clove garlic are higher than ordinary single garlic.