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本工作采用水蒸汽蒸馏法，分别从大葱的葱白、葱叶、葱花中提取挥发油，用毛细管气相色谱－质谱法定性鉴别了挥发油中的１８种化学成分。主要成分有：二甲基二硫醚、二甲基三硫醚、甲基丙基二硫醚、甲基丙基三硫醚、甲基丙烯基二硫醚、甲基丙烯基三硫醚、丙基丙烯基二硫醚、丙基丙烯基三硫醚、二丙基三硫醚等含硫化合物，以及２－甲基－２戊烯醛、２－十三酮等含氧化合物。文中还比较了大葱挥发油和洋葱挥发油中化学成分的相对含量。
In this work, steam distillation was used to extract volatile oil from green onions, shallot and onion, respectively, and 18 chemical constituents were identified qualitatively by capillary gas chromatography-mass spectrometry. The main components are: dimethyl disulfide, dimethyl trisulfide, methyl propyl disulfide, methyl propyl trisulfide, methacryl disulfide, methacryl trisulfide, Propyl acryl disulfide, propyl propenyl trisulfide, and dipropyl trisulfide, and oxygen-containing compounds such as 2-methyl-2-pentenal and 2-tridecanone. The article also compared the relative content of the chemical components in the volatile oil of onion and onion.