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。
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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第10期474-476,共3页
Food Science
作者简介
孙小媛（1962-），女，教授，主要从事化学分析研究。E-mail：sunxiaoyuan12@126．com.
