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目的:比较小葱葱白和葱叶化学成分的差异。方法:分别取葱白、葱叶超临界CO_2萃取物上硅胶柱,按极性由小及大分为A～G七个组分。取A～D四个主要脂溶性组分进行GC-MS比较分析。结果:葱白、葱叶化学成分的类型基本相似,主要由烷烃、烯烃(包括芳香烃)、脂肪酸、醇醚类、酮醛类、含硫化合物等组成,但葱白中所合成分明显比葱叶丰富。结论:本研究对葱白、葱叶的化学成分有了系统了解,这对于小葱的开发有重要意义。
OBJECTIVE: To compare the differences of chemical composition among light green and onion leaves. Methods: The supercritical CO_2 extracts of allium, onion and leaves were respectively applied to silica gel column. According to their polarity, they were divided into seven components A ~ G. Take A ~ D four major fat-soluble components for GC-MS comparative analysis. Results: The chemical components of the light blue and green onion were similar and mainly consisted of alkanes, alkenes (including aromatics), fatty acids, alcohol ethers, ketoaldehydes, sulfur compounds and so on. However, rich. Conclusion: This study has a systematic understanding of the chemical composition of the light blue and green onion, which is of great significance for the development of shallot.