关键词: 蒜薹, 挥发性风味成分, 顶空取样, GC-MS 分析

Abstract: The volatile flavor components in garlic（Allium sativum L.） scape were analyzed by
using headspace sampling combined with GC-MS method．The results showed that garlic scape contains
23 kinds of volatile components，including 15 kinds of sulfur-containing compounds with 99.4% re lative
content．The 6 main components are diallyl disulfide（ 66.52%），1，3-dithiane（15.44%），diallyl
sulfide（7.15%），dimethyl disulfide（1.24%），diallyl sulfide（1.09%） and 2-allyl methyl sulfide
（2.66%）．Compared with steam distillation method，sulfur compounds detected by headspace sampling
method were fewer in kinds， but their contents were relatively higher，and the 3 main types ingredients：
sulfide，multi-dithiane and thiocyclohexylene could be detected.

Key words: Garlic scape, Volatile flavor component, Headspace sampling, GC-MS analysis