Component Analysis of Volatile Oil of Garlic from Different Districts and Assay of Allicin Content

• 作者: HAO Xiao-yan WANG Bin WANG Dao-ping WANG Ying WU Wen-li
• 来源期刊: 中国食品科学：英文版
• 学科: 化学
• 关键词: 大蒜挥发油 大蒜素 成分分析 高效液相色谱法 GC-MS分析 测定 平均回收率 化学成分
• 年，卷（期）: 2012,（1）
• 页码范围: 40-42
• 页数: 3页
• 分类号: O657.72

摘要

[Objective] The aim was to study the chemical component of volatile oil of garlic in different districts.[Method] GC-MS was used to analyze the composition of the garlic volatile oil in Guiyang,Guizhou Majiang,Shandong,Yunnan and Chongqing and the HPLC method was used to assay the content of garlicin.[Result] Garlicin in different essential oil had the highest content but varied a lot.The sampling amount of garlicin between 0.562 and 2.810 μg was in a good linear relation(R=0.999 2,n=5) with peak area,the average recovery rate was 99.39,RSD=1.76%.[Conclusion] GC-MS can be used to analysis the composition of essential oil quickly and effectively.The liquid chromatographic analysis of garlicin was simple,reliable and reproducible.The study provided the theoretical basis for selecting garlic in garlic flavor oil production and improving quality of garlicin oil.