采用顶空-固相微萃取对泡蒜中挥发性成分进行了提取,并用气相色谱-质谱联用仪对提取出的挥发性成分进行了定性和定量分析。结果表明:从泡蒜中共鉴定出46个挥发性化合物,其中以含硫化合物为主体,共29种。泡蒜中的主要挥发性化合物有二烯丙基二硫醚(19.16%)、二烯丙基三硫醚(13.60%)、3-乙酰基-2-羟基-6-甲基-吡喃-4-酮(11.45%)、3-乙烯基-3,4-二氢-1,2-二噻烯(8.10%)、二烯丙基硫醚(4.07%)、2,4-二甲基噻唑(4.00%)、二烯丙基四硫醚(3.34%)、3-甲基-5-氨基-1,2,4-噻二唑(3.10%)。

The volatile components of pickled garlic were extracted by using headspace-solid phase microextraction,and then were identified and calculated by gas chromatography-mass spectrometry. The results show that 46 volatile compounds were identified in pickled garlic,and the sulfides were the main components with a total of 29 kinds.The main volatile compounds in pickled garlic were Diallyl dissulfide( 19. 16%),Diallyl trisulfide( 13. 60%),3-acetyl-2-hydroxy-6-methyl-pyran-4-One( 11. 45%),3-vinyl-3,6-dihydro-1,2-Dithiin( 8. 10%),Allyl monosulfide( 4. 07%),2,4-Dimethylthiazole( 4.00%),Diallyl tetrasulphide( 3. 34%),3-methyl-5-amine-1,2,4-Thiadiazole( 3. 10%).