野生食用蔬菜——臭菜风味成分分析

采用水蒸气蒸馏的方法对云南特色野生食用木本蔬菜资源——臭菜（Acacia pennata）的香味成分进行了提取，并运用GC／MS技术对臭菜挥发油成分和组成进行了分析鉴定，从臭菜挥发油中分离鉴定33个化合物．臭菜挥发油含有大量的含硫化物，含量占挥发油总量的96．80％，主要成分噻啶thialdine含量高达79．51％，是臭菜的特征风味成分，与一般的野生蔬菜香味成分明显不同．

Analysis of Flavor Components of Essential Oil from the Wild Edible Greenstuffs of Acacia pennata by GC/MS

The chemical compositions of the essential oil obtained from Acacia pennata,which is a wild edible vegetable in Yunnan,with steam distillation were analyzed by GC/MS.And 33 peaks were isolated and were identified from the essence oil by compared with the database of NIST98.L and Wiley7n.l and literature.The 33 identified constituents comprising 99.20% of the total oil,the dominant components were thialdine(79.51%),1,2,4-trithiolane(3.63%),1,3,5-trithiane(2.17%),3,5-dimethyl-1,2,4-trithiolane(1.96%),3,5-dimethyl-1,2,4-trithiolane(isomer)(2.19%),N-methyl-2,5-dimethyl-3,4-dithiopyrolane(1.08%),1,2,4,6-tetrathiepane(2.09%),5-methyl-1,2,4,6-tetrathiepane(1.15%),Phytol(1.17%).The results indicated the flavor component of Acacia pennata is thialdine(79.51%),and different with the other wild edible vegetables,the corresponding contents of sulfur-bearing conpounds is up to 96.80%.