气相色谱-质谱法测定大蒜挥发油的组成

采用改进的水蒸汽蒸馏法从山东金乡大蒜中提取挥发油。实验确定了气相色谱-质谱法分析大蒜油的条件,并对大蒜挥发油的化学成分进行了定性分析,共鉴定出20种物质。用峰面积归一化法对各物质的相对含量进行了测定,结果表明含硫化合物约占挥发油总成分的95%以上,其中含量最高的是大蒜新素,约占挥发油总量的三分之一。对低温储藏半年的挥发油进行分析的结果表明样品在低温下可稳定存放。

Analysis of Volatile Oil of Garlic by Gas Chromatography-Mass Spectrometry

The volatile oil of garlic was extracted by hydrodistillation method and gas chromatography-mass spectrometry was applied to analyse the compounds in the oil. The best extraction conditions for high-content, effective components were obtained through optimization. The capillary column was an HP-5MS column (25 mm x 0.25 mm i.d. x 0.25 microm); oven temperature increased with a rate of 5 degrees C /min from 80 to 300 degrees C, and then maintained for 20 min; sample size of 1 microL; split ratio of 100:1; carrier gas of helium (1 mL/min). Mass spectra were obtained at 70 eV. The temperatures of injector base, ionization source were maintained at 270 degrees C, 230 degrees C respectively. Under these conditions, twenty compounds in the volatile oil of garlic were isolated and identified, and the content of each was determined. Sulfur-containing compounds were found to be the principal components, of which the major compound was diallyl trisulfide with the content of more than 30%, which is higher than the others in the literature. The experimental results also indicated that hydrodistillation method is an effective method for officinal component extraction. In addition, it was also demonstrated that the garlic volatile oil was stable when stored at 0 degrees C for 6 months.