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·1362· 精细化工 FINE CHEMICALS
的油炸导致醇类物质氧化，对风味形成的贡献减弱。
醛类化合物分别从新鲜大蒜和炸蒜油检测出 2
种和 10 种，两种样品中醛类化合物含量较少，但是
醛类化合物具有较低的阈值，所以醛类化合物对两
种样品风味的也有一定贡献。根据 GC-O-MS 和 OAV
值分析结果，新鲜大蒜中醛类化合物对风味的形成
贡献较小。炸蒜油中反,反-2,4-癸二烯醛的 GC-O-MS
分析结果中有油炸风味 [23] ，并且 OAV 值为 2.240，
为炸蒜油的油炸风味形成起到了一定贡献。
酚类化合物分别从新鲜大蒜和炸蒜油检测出 4
种和 2 种。根据 GC-O-MS 分析结果，丁香酚对炸
蒜油的风味形成有一定贡献，丁香酚有花香味
使新鲜大蒜风味有偏向植物性香气。炸蒜油中酚类
化合物对风味的形成贡献较小。
烃类、酮类、酸类和酯类化合物含量较少，在
GC-O-MS 和 OAV 值分析中对于新鲜大蒜和炸蒜油
的风味的形成贡献较小。
3 结论
（1）采用 SAFE 方法提取新鲜大蒜和炸蒜油的
挥发性风味成分，经 CG-MS 分析，分别鉴定出 39
和 62 种化合物。
（2）通过对样品进行 GC-O-MS 及 OAV 值≥1
的分析，确定了新鲜大蒜关键性风味成分主要为含
硫杂环化合物和硫醚类化合物，包括: 3-乙烯基
-4H-1,2-二噻烯、2-乙烯基-4H-1,3-二噻烯、1,2-二硫
杂-3-环戊烯、二烯丙基硫醚、二甲基三硫醚、二烯
丙基二硫醚、丙烯基烯丙基二硫醚、甲基烯丙基三
硫醚、二烯丙基三硫醚和丙烯醇，共 10 种化合物；
炸蒜油关键性风味成分主要为杂环化合物、硫醚类
化合物和醛类，包括：3-乙烯基-4H-1,2-二噻烯、2-
乙烯基-4H-1,3-二噻烯、1,2-二硫杂-3-环戊烯、3,5-
二乙基-2-甲基吡嗪、5-甲基-2,3-二氢噻吩、2-乙酰
基吡咯、二甲基三硫醚、二烯丙基二硫醚、丙烯基
烯丙基二硫醚、甲基烯丙基三硫醚、二烯丙基三硫
醚和反,反-2,4-癸二烯醛，共 12 种化合物。并且由
于炸蒜油中杂环类、醚类化合物的含量相较于新鲜
大蒜中的有所下降，导致刺激性辛辣味减弱。
（3）对比新鲜大蒜和炸蒜油能够较全面地分析
大蒜的挥发性风味成分，为后续分析、制备大蒜制
品提供理论基础。
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