固相微萃取－气相色谱－质谱法分析大葱挥发性成分

Abstract

Aroma components, expecial organo-sulfur compounds in Chinese spring onion were extracted by SPME, and then identified by GC/MS. The results indicated that the main aroma components are organo-sulfur compounds, the order of content for high level to low level in the three Chinese spring onion cultivars is: Hei 310 (72.6%), Qishafeng (59.85%) and Shaanxijitui (50.97%). 3, 4-dimethyl-thiophene was the major mono-thiosulphinates, Methyl propyl disulfide was the major di-thiosulphinates, Dipropyl trisulfide was the major tri-thiosulphinates in the three Chinese spring onion cultivars.