为了探索大蒜挥发性成分分析前处理方法，以新鲜大蒜和市售的糖醋蒜为材料，分别采用顶空取样和固相微萃取提取其挥发性成分，并进行GC-MS分析，结果表明：不同采集方法检出的挥发性成分和含量有所不同，顶空取样检测出新鲜大蒜和糖醋蒜的挥发性成分种类和相对含量以及含硫化合物相对含量都较高；两种方法分别检出新鲜大蒜和糖醋蒜的共有含硫化合物分别为11种和6种。相对固相微萃取，顶空取样操作简单，快速，可用于大蒜及其加工品挥发性成分的测定。%In order to explore the pre-treatment methods for analyzing the volatile components of garlic , in this research,fresh garlic and the market sweet and sour pickled garlic were used as materials,Headspace (HS) sampling and solid phase micro extraction(SPME)to extract the volatile components respectively and analyzed by GC-MS. The results showed that the volatile components derived from HS sampling and SPME differs. The kinds of volatile components and it's relative content,relative content of sulfur compounds identified derived from Headspace sampling were more than from SPME. Totally 11 and 6 sulfur compounds were detected in fresh garlic and sweet and sour pickled garlic in both methods respectively, but it's relative content is higher from HS sampling also. Compared with SPME,Headspace sampling operation is simple, fast, can be used for the determination of volatile components of garlic and its processed products.
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