冷柱头程序升温进样-气相色谱/质谱法研究新鲜大蒜中的有机硫化合物

采用冷溶剂提取新鲜大蒜中的有机硫化合物,结合冷柱头程序升温进样,对大蒜原始组分进行了气相色谱/质谱分析 。该法实现了从提取到色谱分离的“冷过程”,因而可以准确地鉴定大蒜提取液在热分解前的原始组分。分析结果表明， 在大蒜提取液中含有3-乙烯基-1,2-二硫杂-5-环己烯及其异构体2-乙烯基-1,3-二硫杂-4-环己烯两种主要组分以及少量 的S-甲基甲烷硫代亚磺酸酯、二烯丙基二硫醚、二烯丙基三硫醚。对大蒜的冷溶剂提取液和水蒸气蒸馏提取的大蒜油中 的有机硫化合物进行了比较,对一些主要有机硫化合物的形成进行了初步探讨。

Study of Organosulfur Compounds in Fresh Garlic by Gas Chromatography/Mass Spectrometry Incorporated with Temperature-Programmable Cold On-Column Injection

For the analysis of organosulfur compounds in fresh garlic,a gas chromatographic/mass spectrometric(GC/MS) method is proposed using temperature-programmable cold on-column injection and cold solvent extraction of the fresh garlic.This was carried out under the conditions of cryogenic process from extraction to column separation.Hence,a valid identification can be achieved about the primary components in garlic extract before thermo-degradation.The obtained results showed that 3-vinyl-4H-1,2-dithiin and 2-vinyl-4H-1,3-dithiin were the major compounds in the garlic extract with minor amounts of S-methyl methanethiosulfinate,diallyl disulfide,trisulfide-di-2-propenyl.A comparative study of chemical compounds was performed between garlic extract by cold solvent and garlic oil by stream distillation.The degradation and formation of major organosulfur compounds in the garlic extract were also explored.