论文部分内容阅读
目的研究不同品种章丘大葱挥发性风味物质的成分。方法利用固相微萃取(SPME)、气相色谱质谱联用(GCMS)分析技术检测章丘绣蕙未成熟幼葱全葱、章丘绣蕙成熟大葱全葱、章丘陈葱全葱、章丘新葱全葱4个品种12批次大葱的二丙基二硫醚及含硫化合物总量,研究不同品种章丘大葱的风味成分差异。结果除章丘陈葱外,不同品种的章丘大葱葱根部的二丙基二硫醚含量均低于其他部位(P<0.01);绣惠成葱不同部位的二丙基二硫醚含量均高于其他品种所有部位(P<0.01)。同一品种的成葱的硫化物含量均高于幼葱;除章丘新葱的葱根外,绣惠成葱不同部位的硫化物含量均高于其他品种所有部位(P<0.01)。结论绣惠成熟大葱应是葱味最为浓烈,质量最佳的章丘大葱品种。
Objective To study the components of volatile flavor compounds in different varieties of Zhangqiu Methods SPME and GCMS were used to detect Zhangyu Xiuhui unripe green onion, Zhangqiu Xiuhui ripe green onion, Zhangqiu green onion, Four batches of 12 varieties of green onions dipropyl disulfide and total sulfur compounds to study the different varieties Zhangqiu green onion flavor components differences. Results The contents of dipropyl disulfide in all kinds of Zhangqiu lush roots were lower than those in other parts except for Zhangqiu and Chenchuan (P <0.01). The content of dipropyl disulfide in different parts of Xiuhui scallion Higher than all other species (P <0.01). The content of sulfide in the same species was higher than that of young onion. Except for the onion root of Zhangqiu, the content of sulfide in different parts of Huihui onion was higher than that of other parts (P <0.01). Conclusion Xiuhui mature green onions should be the most intense onion flavor, the best quality Zhangqiu green onions varieties.