食品加工与技术杂志

抽象的

Identification and Characterization of Volatile Organic Compounds of Fresh Plant Using Headspace Combined with Surface-Enhanced Raman Scattering

Minzhen SI, Lun LI, ZHANG Chuanyun and ZHANG Deqing

The spectra of volatiles of fresh garlic, Chinese chive and scallion plants were successfully recorded by headspace combined with surface-enhanced Raman scattering using the portable Raman spectrometer. For garlic: high intensity bands are present in 1622, 1397, 1287, 1182, 711, 569, 461 cm-1 and low intensity bands are present in 1017, 979, 918, 307 cm-1. For Chinese chives: the high intensity band is present in 672 cm-1 and low intensity bands are present in 1618, 1396, 1289, 1185, 575, 412, 274 cm-1 . For scallion high intensity bands are present in 699, 1023 cm-1 and low intensity bands are present in 369, 887, 1084, 1314 cm-1 . The main volatiles of fresh garlic, Chinese chive and scallion are diallyl disulfide, allyl methyl sulfide and 1-propanethiol respectively. As the bulk concentration changes, different conformers are absorbed on silver.