Comparative Analysis of Chemical Composition of Commercially Available Garlic Oils and Garlic Oil Extracted by Two-stage Molecular Distillation by GC-MS

doi:10.7506/spkx1002-6630-201102058

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (2 ): 248-251.doi: 10.7506/spkx1002-6630-201102058

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Comparative Analysis of Chemical Composition of Commercially Available Garlic Oils and Garlic Oil Extracted by Two-stage Molecular Distillation by GC-MS

CUI Gang

Yancheng Institute of Technology

Received:2010-06-22 Revised:2010-12-15 Online:2011-01-25 Published:2011-01-10

Abstract

Abstract: Three brands of commercially available garlic oils and garlic oil extracted by two-stage molecular distillation were comparatively studied for their chemical composition by means of GC-MS analysis, computer-aided searching and contrast with the standard mass spectra. The garlic oil extracted by two-stage molecular distillation mainly consisted of diallyl sulfide, diallyl disulfide, methyl disulfide, 2-propene-1-sulfinothioic acid-5-p ropenyl ester and trisulfide. Neither cyclic disulfide nor tetra-sulfide, however, was found in it.

Key words: garlic oil, GC-MS, molecular distillation, constituent

CLC Number:

TS207.3

CUI Gang . Comparative Analysis of Chemical Composition of Commercially Available Garlic Oils and Garlic Oil Extracted by Two-stage Molecular Distillation by GC-MS[J]. FOOD SCIENCE, 2011, 32(2 ): 248-251 https://doi.org/10.7506/spkx1002-6630-201102058

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Comparative Analysis of Chemical Composition of Commercially Available Garlic Oils and Garlic Oil Extracted by Two-stage Molecular Distillation by GC-MS

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