食品科学 ›› 2008, Vol. 29 ›› Issue (10): 474-476.
• 分析检测 • 上一篇 下一篇
孙小媛
出版日期:
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SUN Xiao-Yuan
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摘要: 采用水蒸汽蒸馏萃取法提取,用气相色谱-质谱联用法结合计算机检索对黄皮和紫皮洋葱挥发油的化学成分进行分析和鉴定。结果表明,黄皮洋葱中挥发油的提取率为1.78%,鉴定出20种化合物;紫皮洋葱中挥发油的提取率为3.24%,鉴定出10种化合物。黄皮洋葱主要化学成分为酮类、烷烃类和胺类;紫皮洋葱为二甘醇、联苯、二丙基二硫醚。
关键词: 洋葱, 挥发油, 气相色谱-质谱联用法
Abstract: The essential oil from the yellow and purple skin onions was obtained by steam distillation,followed by solvent extraction,and analyzed by capillary GC-MS. The results showed that the yield of the essential oil from the yellow skin onion is 1.78%,and 20 compounds are identified. The yield of the essential oil from the purple skin onion is 3.24%,and 10 compounds were identified. The main chemical components of the extract from the yellow skin onion are found to be flavonoids,alkanes and amines compounds,while the main chemical components of the extract from the purple skin onion are found to be diethylene glycol bulk,diphenyl and dipropyl disulfide compounds.
Key words: onion, essential oil, GC-MS
孙小媛. 黄皮洋葱和紫皮洋葱挥发油化学成分分析[J]. 食品科学, 2008, 29(10): 474-476.
SUN Xiao-Yuan. Analysis of Chemical Constituents of Essential Oils from Yellow Skin Onion and Purple Skin Onion[J]. FOOD SCIENCE, 2008, 29(10): 474-476.
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