采用自动化静态顶空与气质联用的方法分析对比金乡大蒜与泰安大蒜的挥发性成分,通过GC-MS分析和NIST质谱库计算机检索,对样品进行定性分析,并采用面积归一化法进行定量分析。检测结果表明,不同产地的大蒜中的挥发性风味物质种类略有差别,金乡大蒜中含硫化合物总量高于泰安大蒜,并且,新鲜大蒜含硫化合物含量高于贮藏大蒜,存在显著差异。金乡大蒜和泰安大蒜检出的风味物质种类略有差别,地域性差别对大蒜风味物质种类影响不大,但是,在大蒜风味物质中起决定性作用的1,3-二噻烷、烯丙基三硫化物、烯丙基二硫化物以及而烯丙基四硫醚,在含量上金乡大蒜明显高于泰安大蒜。同时,研究表明,静态顶空与气质联用能够快速、简便、高效、准确地对大蒜中的挥发性风味物质进行组分分析以及鉴定。

The chemical components of volatile flavor compounds in Jin Xiang garlic and Tai′an garlic were detected and analyzed and the contents of them were compared and determinated.The volatile constituents of Jin Xiang garlic and Tai′an garlic were compared and analyzed by automatic static headspace and gas chromatography-mass spectrometry.Qualitative analysis of samples was made through the analysis of gas chromatography-mass spectrometry and NIST mass spectral library computer retrieval,and quantitative analysis was made using area normalization method.The results showed that slight difference of the volatile flavor compounds was detected in origin garlic from different place.There were more total sulfur-containing compounds in Jin Xiang garlic compared to Tai′an garlic.Meanwhile,significant differences were measured in the contents of sulfur compounds between fresh garlic and storaged garlic,which were higher in the former than in the latter.The results indicated that the type of flavor substances was slightly different between Jin Xiang garlic and Tai′an garlic.Regional differences seldom influence the type of flavor substances.There were more obvious flavor substances in Jin Xiang garlic than in Tai′an garlic which play a decisive role in the garlic flavor,such as 1,3-dithiane,allyl trisulfide,allyl disulfide,and diallyl tetrasulphide.The results indicated that Automatic static headspace and gas chromatography-mass spectrometry was a fast,easy,efficient and accurate method to analyze and identify the volatile flavor components of garlic.