发酵黑蒜中挥发性物质的GC-MS分析Identification of Volatile Compounds in Fermented Black Garlic by GC-MS
张中义,杨晓娟,张峻松,张文叶
摘要(Abstract)：
用同时蒸馏萃取法提取了休眠期新鲜大蒜和黑蒜中的挥发性物质。通过GC-MS检测出黑蒜中的50种化合物。相对含量较高的有28种,主要产物为3-乙烯基-3,4-二氢-1,2-二噻烷(17.56%)、二烯丙基二硫醚(17.53%)、2-乙基四氢噻吩(13.24%)、2-乙烯基-1,3-二噻烷(8.81%)、N,N'-二甲基硫脲(8.00%)。研究表明,发酵黑蒜中挥发性含硫化合物总量较白蒜增加,刺激性气味化合物含量减少,香气化合物增加。
关键词(KeyWords)： 黑蒜;挥发性组分;GC-MS
基金项目(Foundation): 郑州轻工业学院重大项目资助
作者(Author): 张中义,杨晓娟,张峻松,张文叶
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