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Headspace Sampling GC-MS Analysis of Volatile Flavor Components in
Garlic Scape |
WANG Chang-zhu,GAO Jing-cao*,MENG Huan-wen |
College of Horticulture, Northwest A & F University, Yangling 712100, Shaanxi, China |
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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.
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Received: 05 January 2013
Published: 11 March 2013
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[1] |
. [J]. , 2009, 1(9): 11-13. |
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