选择离子流动管质谱法测定大蒜酶解液顶空中17种有机硫化合物

采用选择离子流动管质谱(SIFT-MS)法,顶空取样后,以H3O+,NO+或O2+为初始离子,定量分析了17种大蒜酶解液挥发性有机硫化合物。结果表明:有机硫化合物主要为二烯丙基硫醚、甲基烯丙基硫醚、硫代亚磺酸酯和硫醇,其中二烯丙基二硫醚浓度为137 g/m3,二烯丙基三硫醚浓度为13.4 g/m3,甲基烯丙基二硫醚浓度为8.98 g/m3,它们分别占17种有机硫化合物总含量的77.3%,7.58%和5.08%(相对含量);本研究采用顶空取样方法测出大蒜素的浓度为5.63 g/m3,相对含量为3.20%。

Determination of 17 Organo-Sulphur Compounds in Headspace of Hydrolysates of Garlic Pulpy by Selected Ion Flow Tube-Mass Spectrometry

Selected ion flow tube mass spectrometry(SIFT-MS) method was used to determine the 17 organo-sulphur compounds in the headspace of the hydrolysates of garlic pulpy after headspace sampling,with H3O+,NO+ and O2+ as the precursory ions.The results showed that the 17 organo-sulphur compounds were mainly diallyl sulfides,allyl methyl sulfides,thiosulfinates and thiol.The concentration of diallyl disulfide,diallyl trisulfide and allyl methyl disulfide was 137,13.4 and 8.98 g/m3(relative amount),respectively.Their percentage to total amout of 17 organo-sulphur compounds was 77.34%,7.58% and 5.08%,respectively.The concentration of allicin was 5.63 g/m3 through headspace sampling,with relative amount of 3.20%.