论文部分内容阅读
目的:通过GC-MS研究韭菜子挥发油成分。方法:利用水蒸气蒸馏法提取韭菜子挥发油,并通过GCMS分析鉴定韭菜子挥发油成分。结果:从韭菜子挥发油中共鉴定出47个成分,占挥发油总含量的75.45%,其中大部分物质都是含硫化合物。结论:韭菜子含硫化合物中3-(异丙基硫代)丙酸、二烯丙基硫醚、二烯丙基二硫醚、1,3-二噻烷、糠基甲基硫醚、2,2-二(甲硫基)丙烷、双(乙基硫代)甲烷含量较高。
Objective: To study the constituents of the essential oil of Chive by GC-MS. Methods: Volatile oil from Chive seed was extracted by steam distillation and identified by GCMS. Results: A total of 47 constituents were identified from the essential oil of Chive, accounting for 75.45% of the total volatile oil, most of which were sulfur compounds. Conclusion: The content of 3- (isopropylthio) propionic acid, diallyl sulfide, diallyl disulfide, 1,3-dithiane, furfuryl methyl sulfide, 2,2-bis (methylthio) propane, bis (ethylthio) methane content is higher.