Abstract: Compared with fresh garlic extract (FGE), volatile sulfur compounds (VSCs) in garlic slices rinsed water (GSRW), in its ultra fltration concentrate (UFC) as well as in its corresponding natural fermentate (UFCNF) and Reverse Osmosis concentrate of UltraFiltration permeate (ROC) were analyzed using Solid-Phase Micro Extraction coupled with GC-MS. There were 35, 54, 57,46, and 54 volatiles in total identified from FGE, GSRW, UFC, UFCNF, and ROC, respectively. Among them, there were 21, 20, 25, 17, and 20 VSCs in above mentioned liquid samples. The peak area of VSCs accounted for 96.279%, 87.737%, 76.897%, 58.971%, and 87.3% of total peak area for FGE, GSRW, UFC, UFCNF, and ROC, respectively. 5-ethyl-2-imino thiazolidine-4-ketone and 2-acetamino-δ-(2)-thiazolin-4-one were two new VSCs detected and identified for the first time.
吴洋,夏梦颖,汤鲁宏. 蒜片加工废水及其膜浓缩液的含硫挥发成分分析[J]. 食品与发酵工业, 2019, 45(1): 190-196.
WU Yang,XIA Mengying,TANG Luhong. Analysis of volatile sulfur compounds of garlic slices rinsed waste water and in its ultra fltration concentrate[J]. Food and Fermentation Industries, 2019, 45(1): 190-196.