EFFECT OF SOYBEAN OIL ON GARLIC VOLATILE COMPOUNDS ISOLATED BY DISTILLATION

被引：24

作者：

KIM, SM ^{[1
]}

WU, CM ^{[1
]}

KUBOTA, K ^{[1
]}

KOBAYASHI, A ^{[1
]}

机构：

[1] FOOD IND RES & DEV INST,HSINCHU,TAIWAN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1995年 / 43卷 / 02期

关键词：

GARLIC; SOYBEAN OIL; VOLATILES; DISTILLATION; ALLICIN; DITHIINS;

D O I：

10.1021/jf00050a036

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Garlic, water, and/or soybean oil were blended and distilled. The volatile isolates were analyzed qualitatively and quantitatively by GC, GC-MS, and HPLC. The contents of 2-vinyl-4H-1,3-dithiin and 3-vinyl-4H-1,2-dithiin in the volatile isolates were greater if soybean oil was present. The sample without soybean oil contained 1.2% dithiins in the total volatiles, but this increased to 15.6-54.6% if soybean oil was present, although the total volatile compounds decreased at the same time.

引用

页码：449 / 452

页数：4

共 14 条

[1] ANTITHROMBOTIC ORGANOSULFUR COMPOUNDS FROM GARLIC - STRUCTURAL, MECHANISTIC, AND SYNTHETIC STUDIES [J].