Analysis of Essential oil Composition of Allium tuberosum Seed

doi:10.7506/spkx1002-6630-200906054

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (6): 232-234.doi: 10.7506/spkx1002-6630-200906054

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Analysis of Essential oil Composition of Allium tuberosum Seed

HU Guo-hua1，CHEN Hao2，MA Zheng-zhi1

(1. College of Life and Environment Science, Shanghai Normal University, Shanghai 200234, China；
2. Shanghai Institute of Food Production Supervision, Shanghai 200040, China)

Received:2008-04-09 Revised:2008-08-28 Online:2009-03-15 Published:2010-12-29
Contact: HU Guo-hua1 E-mail:hgh114226@sina.com

Abstract

Abstract:

The essential oil compositions of seeds of Chinese chive (Allium tuberosum Rottl. Ex Spreng) “791”, “Pingfeng o.6” and “Pingfeng No.1”were analyzed using gas chromatography-mass spectrometry (GC-MS). The results showed hat 27 common components are identified, accounting for 92.79%, 93.00% and 92.01% of the total essential oil, respectively. Hexanal (17.74%), 10-nonadecanen-2-one (10.39%) and 2-pentyl furan (6.50%) are the main constituents of essential oil of Chinese chive“ 791” seed, which include 7 disulfide compounds, 1 tetrasulfide compound, 3 aldehyde compounds, 2 ketone compounds and 3 alcohol compounds. The total content of disulfide compounds is 32.43%.

Key words: essential oil, Chinese chive seed, composition analysis

CLC Number:

TS225.19

HU Guo-hua1，CHEN Hao2，MA Zheng-zhi1. Analysis of Essential oil Composition of Allium tuberosum Seed[J]. FOOD SCIENCE, 2009, 30(6): 232-234.

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Analysis of Essential oil Composition of Allium tuberosum Seed

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