曹幸之Tsao, Shing-Jy臺灣大學:園藝學研究所張玳瑜Chang, Dai-YuDai-YuChang2010-05-052018-06-292010-05-052018-06-292008U0001-2407200800301200http://ntur.lib.ntu.edu.tw//handle/246246/180862大蒜為世界上重要的香辛蔬菜，由於含有特殊氣味常用以食物調味，其氣味來源多屬含硫揮發性或半揮發性含硫化合物。本研究利用固相微萃取-氣相層析質譜儀（SPME-GC/MS）及溶劑萃取-GC/MS兩種方法，分析由台中區農業改良場所提供之大蒜品種30種，其中包括22個大陸品種、4個台灣品種、2個韓國品種和2個越南品種的揮發性成分，各品種進行了型態調查。蒜球周徑介於10.17 cm- 18.27cm，蒜瓣數介於6 ~ 23。供試品種4種為軟骨蒜，26種為硬骨蒜。型態特徵上，‘和美’與‘大片黑’比與‘宜蘭白’或‘芳苑’有較多相似。使用SPME-GC/MS分析‘和美’、‘大片黑’和‘宜蘭白’三個品種葉齡20、40及60天之葉片含硫化合物種類及含量，皆表現葉片隨著葉齡增加、揮發性含硫化合物的種類及含量逐漸減少。分析葉身、葉鞘及鱗莖三個不同部位的結果顯示，‘和美’和‘宜蘭白’兩品種表現相同的趨勢，即葉片中的揮發性含硫化合物最少，葉鞘中的含硫化合物種類較多，而以蒜球中的含硫化合物種類最多。在含硫化合物的相對含量上，以發育中的蒜球最高，其次為葉鞘，而葉片中的含量最低。‘大片黑’以葉鞘中的含硫化合物種類最多，多數含硫化合物的相對含量也以葉鞘最高，葉片的含硫化合物種類最少，含量最低。分析‘和美’和‘大片黑’ 蒜瓣和蒜皮中的揮發性含硫化合物組成及相對含量都同樣以蒜皮中的揮發性含硫化合物遠較蒜瓣為少，量也較低。以SPME-GC/MS分析30個大蒜品種葉片及鱗莖，各偵測到17和20種揮發性化合物，葉片氣味主要由一硫（1種）、二硫（5種）及三硫（2種）化合物組成，鱗莖中化合物種類及含量較葉片多，四硫（1種）化合物亦為主要化合物之一。以溶劑-GC/MS分析30個大蒜品種鱗莖，共偵測到18種揮發性化合物，成分皆為一硫（1種）、二硫（6種）及三硫（1種）化合物；相較於SPME所得之結果，溶劑法偵測到的化合物中除了3-vinyl-1,2-dithiacyclohex-4-ene和3-vinyl-1,2-dithiacyclohex-5-ene兩個環狀化合物含量大量增加外，其他成分皆顯著減少，並且增加了2-vinyl-1,3-dithiane，而這三種化合物應為萃取時產生之人為產物。以SPME-GC/MS分析大蒜葉片、鱗莖和溶劑萃取-GC/MS分析大蒜鱗莖的群聚分析結果，各品種依化合物的種類及成分含量高低而可分群。由SPME分析，台灣四個品種中‘和美’歸為葉片及鱗莖含硫化合物種類及含量均少的一群，‘大片黑’ 歸為葉片及鱗莖含硫化合物種類均少的一群，‘芳苑花蒜’葉片中含硫化合物種類多，但鱗莖屬於化合物種類少的一群，‘宜蘭白’屬於葉片及鱗莖含硫化合物種類均多的一群。以溶劑萃取分析，四個品種之鱗莖，除‘芳苑花蒜’外，其餘三品種皆屬硫化合物種類多的一群。比較兩個不同生產地的‘和美’蒜球揮發性化合物，有產地差異，但兩個不同產地的‘大片黑’則成分相似。Garlic (Allium sativum L.) is an important vegetable of the world for its culinary value as a flavoring agent. Its volatile or partially-volatile sulfur-containing compounds contribute to the characteristic flavors. In this study both solid-phase microextraction -gas chromatography/mass spectrometry (SPME-GC/MS) and solvent extraction-GC/ MS are employed to analyze the flavor compounds of 30 garlic cultivars. All cultivars are grown at Taichung District Agricultural Research and Extension Station, Chang-Hua, including 4 cultivars of Taiwan, 22 of China, 2 of Korea and 2 from Vietnam. The result of field plant characters of 30 garlic cultivars indicated that 4 cultivars are soft-neck with the rest being hard-neck which produced a flower stalk. The perimeter of the bulb ranges from 10.17 to 18.27 cm and the cloves number from 6 to 23. Morphologically, cvs. ‘He-Mei’ and ‘Large-Black-Leaf’ showed more similarities than they are to either ‘Fan-Yuan’ or ‘Yi-Lan White’. Both the number and amount of arising sulfur-containing volatiles collected by SPME- GC/MS in leaf blades decreased with leaf age increasing from 20 d, 40 d to 60 days after labeling in cvs. ‘He-Mei’, ‘Large-Black-Leaf’, and ‘Yi-Lan-White’. Both cvs. ‘He-Mei’ and ‘Yi-Lan-White’ had the least volatile sulfur-containing compounds in leaf blades followed by leaf sheath and the developing bulb having the most and the highest content of sulfur volatiles, while cv. ‘Large-Black-Leaf’ had the most and highest amount of total volatile compounds in leaf sheath and the least in leaf blades. The cloves had more and higher amount of sulfur-containing volatiles than clove peels did in both cvs. ‘He-Mei’ and ‘Large-Black-Leaf’ tested. In SPME-GC/MS analyses, 17 and 20 volatile compounds were detected in leaf blades and cloves of 30 cultivars, respectively. The major compounds of leaf blades were sulfide (one compound), di-sulfide (5 compounds) and tri-sulfide (one compound). In addition to these compounds, the cloves contain also tetra-sulfide and with higher contents of sulfur volatiles than those of leaf blade. In solvent-GC/MS analyses, 18 volatile compounds were detected in garlic cloves. The major ones were di- and tri-sulfide with contents being much decreased as compared with the results of SPME-GC/MS, except for 3-vinyl-1,2-dithiacyclohex-4-ene and 3-vinyl-1,2-dithiacyclohex-5-ene. Compound of 2-vinyl-1,3-dithiane was only detected in solvent-GC/MS. These latter three compounds might be artifacts. The dendrogram based on leaf or bulb sulfur-containing volatiles extracted either by SPME- GC/MS or solvent-extraction GC/MS indicate that all 30 garlic cultivars can be grouped by the number and level of compounds they contain. From the results of SPME-GC/MS, ‘He-Mei’, the early variety in Taiwan is low in volatile sulfur-containing compounds in both leaves and bulbs; ‘Large-Black-Leaf’, the main bulb variety of Taiwan follows and contains relatively low volatile sulfur compounds in both leaves and bulbs. In comparison with ‘Large-Black-Leaf’, ‘Fang-Yuan’ has more volatile compounds in number in leaves but not in cloves. Cultivar ‘Yi-Lan-White’ is high in volatile-sulfur containing compounds in both leaves and in bulbs. The results of solvent-extraction GC/MS indicates garlic cultivars of Taiwan, except cv. ‘Fang-Yuan’ contain high number of volatile sulfur compounds. Variations in volatile sulfur compounds were detected in cv. ‘He-Mei’ but not in ‘Large-Black-Leaf’ of two different sources.目錄試委員會審定書.....................................................................................................................i謝............................................................................................................................................ii文摘要...................................................................................................................................iii文摘要.....................................................................................................................................v一章 前言.............................................................................................................................1二章 前人研究.....................................................................................................................3、 大蒜生產及種原........................................................................................................3、 大蒜成分....................................................................................................................5、 大蒜成分之分析方法................................................................................................7一） 分析樣品製備法...........................................................................................8二） 分析方法.....................................................................................................10三） 萃取時影響大蒜成分分析之因子.............................................................11、 化學分類法..............................................................................................................12三章 材料與方法...............................................................................................................15、 試驗材料..................................................................................................................15、 試藥與儀器設備......................................................................................................15一） 試藥及溶劑................................................................................................15二） 儀器及設備.................................................................................................15、 試驗方法..................................................................................................................16一） 大蒜品種基本性狀.....................................................................................16. 性狀調查...................................................................................................16. 數據分析...................................................................................................17二） 揮發性化合物分析.....................................................................................17. 樣品準備...................................................................................................17. 樣品切碎以水為酵素反應媒介，再以SPME吸附................................18. 溶劑萃取...................................................................................................18. 數據分析...................................................................................................19四章 結果...........................................................................................................................21、 大蒜之園藝性狀......................................................................................................21一） 園藝性狀....................................................................................................21二） 品種間之相似度與群聚分析.....................................................................22三） 主成分分析.................................................................................................24、 大蒜之含硫化合物組成..........................................................................................24一） 試驗之重複性.............................................................................................24二） 不同葉齡葉片含硫揮發性化合物的變化.................................................27三） 不同葉部含硫化合物的變化.....................................................................27四） 不同產地來源蒜瓣之含硫化合物變化.....................................................29、 大蒜30個品種的含硫揮發性化合物變化............................................................30一） 葉片含硫化合物的變化與群聚分析.........................................................30. 葉片含硫化合物的組成.............................................................................30. 大蒜30個品種之群聚分析.......................................................................30. 主成分分析.................................................................................................32二） 鱗莖中含硫化合物的變化與群聚分析.....................................................33. 固相微萃取.................................................................................................331） 鱗莖中的含硫化合物..................................................................332） 群聚分析......................................................................................343） 主成分分析..................................................................................36. 溶劑萃取.....................................................................................................361） 鱗莖中的含硫化合物..................................................................362） 群聚分析......................................................................................373） 主成分分析..................................................................................38五章 討論...........................................................................................................................87、 分析方法及儀器的穩定性......................................................................................87、 比較 SPME及溶劑萃取法.....................................................................................87、 大蒜含硫揮發性成分..............................................................................................89、 以植株性狀及揮發性含硫化合物探討不同大蒜品種..........................................92六章 結論...........................................................................................................................94考文獻...................................................................................................................................95目錄1、供試30個大蒜品種之性狀調查.....................................................................................422、以12個性狀分析30個供試大蒜品種...........................................................................443、以12個園藝性狀分析30個大蒜品種之主成分分析...................................................464、含氘內標準品之結構式..................................................................................................475、大蒜中揮發性含硫化合物結構式..................................................................................616、大蒜‘和美’、‘大片黑’和‘宜蘭白’新葉標示後20天、40天和60天之葉長度及葉位變化.................................................................................................................................667、以固相微萃取所得之17種葉片揮發性含硫化合物分析30個大蒜品種之樹狀圖...748、以固相微萃取法吸附大蒜葉片所得之含硫揮發性化合物分析30個大蒜品種之主成分分析.............................................................................................................................769、以20種固相微萃取所得之鱗莖揮發性含硫化合物分析30個大蒜品種的樹狀圖...7910、以固相微萃取法吸附大蒜鱗莖所得之揮發性含硫化合物分析30個大蒜品種之主成分分析.........................................................................................................................8111、以溶劑萃取鱗莖所得之18種揮發性含硫化合物分析30個大蒜品種的樹狀圖.....8412、以溶劑萃取大蒜鱗莖所得之揮發性含硫化合物分析30個大蒜品種之主成分分析.....................................................................................................................................86目錄1、參試30種大蒜之編號、材料名稱、來源國家及提供來源........................................ 202、30個大蒜品種之植株性狀比較..................................................................................... 393、30個大蒜品種之葉部性狀比較......................................................................................404、30個大蒜品種之鱗莖性狀比較......................................................................................415、30種大蒜12個園藝性狀的主成分分析........................................................................456、大蒜‘大片黑’葉片以固相微萃取法重複試驗所得之揮發性含硫化合物變異量......487、大蒜‘廣西崇左市扶綏縣’葉片以固相微萃取法重複試驗所得之揮發性含硫化合物變異量...........................................................................................................................498、大蒜‘和美’蒜瓣以固相微萃取法重複試驗所得之揮發性含硫化合物變異量.........509、大蒜‘大片黑’蒜瓣以固相微萃取法所重複試驗得之揮發性含硫化合物變異量.......5110、大蒜‘宜蘭白’蒜瓣以固相微萃取法重複試驗所得之揮發性含硫化合物變異量.....5211、大蒜‘和美’蒜瓣以溶劑萃取法重複試驗所得之揮發性含硫化合物變異量.............5312、大蒜‘大片黑’蒜球以溶劑萃取法重複試驗所得之揮發性含硫化合物變異量.........5413、使用‘宜蘭白’蒜球以溶劑萃取法重複試驗所得之揮發性含硫化合物變異量.........5514、大蒜‘和美’蒜瓣中以溶劑萃取法所得之揮發性含硫化合物變異量.........................5615、大蒜‘大片黑’蒜瓣中以溶劑萃取法所得之揮發性含硫化合物變異量.....................5716、大蒜‘宜蘭白’蒜瓣中以溶劑萃取法所得之揮發性含硫化合物變異量.....................5817、以固相微萃取法所得之大蒜揮發性含硫化合物及內標準品....................................5918、固相微萃取法所用之內標準品及其對應量之含硫揮發性化合物............................6219、以溶劑萃取法所得之大蒜揮發性含硫化合物及內標準品........................................6320、溶劑萃取法所用之內標準品及其對應量之含硫揮發性化合物................................6521、‘和美’、‘大片黑’和‘宜蘭白’於葉齡20、40及60天葉片以SPME-GC/MS測定之葉身揮發性含硫化合物校正量.....................................................................................6722、‘和美’、‘大片黑’ 和‘宜蘭白’之葉身、葉鞘和鱗莖以SPME-GC/MS測定之揮發性含硫化合物校正量.....................................................................................................6823、‘和美’和‘大片黑’之蒜皮和蒜瓣以SPME-GC/MS測定之揮發性含硫化合物校正量.....................................................................................................................................7024、不同來源之‘和美’和‘大片黑’之蒜瓣以SPME-GC/MS測定之揮發性含硫化合物校正量揮發性含硫化合物校正量....................................................................................7125、大蒜30個品種葉片以SPME-GC/MS測定之揮發性含硫化合物相對量.................7226、以固相微萃取法分析30種大蒜葉片揮發性含硫成分之主成分分析.......................7527、大蒜30個品種鱗莖以SPME-GC/MS測定之揮發性含硫化合物相對量.................7728、以固相微萃取法分析30種大蒜蒜瓣揮發性含硫成分之主成分分析.......................8029、大蒜30個品種鱗莖以溶劑萃取-GC/MS測定之揮發性含硫化合物相對量.............8230、以溶劑萃取法分析30種大蒜蒜瓣揮發性含硫成分之主成分分析..........................85錄錄1、世界重要大蒜生產國與台灣之大蒜產量................................................................103錄2、大蒜100克鮮重所含之成分及含量.........................................................................104錄3、大蒜中有機含硫化合物之結構式............................................................................105錄4、固相微萃取裝置........................................................................................................106錄5、固相微萃取使用方式................................................................................................107錄6、氣相層析裝置............................................................................................................108錄7、以12個性狀分析30大蒜品種間之相似性矩陣.....................................................109錄8、大蒜‘大片黑’葉片揮發性成分以固相微萃取法重複試驗所得之總離子層析圖.110錄9、大蒜‘廣西崇左市扶綏縣’葉片揮發性成分以固相微萃取法重複試驗所得之總離子層析圖.......................................................................................................................111錄10、大蒜‘和美’鱗莖揮發性成分以固相微萃取法重複試驗所得之總離子層析圖...112錄11、大蒜‘大片黑’鱗莖揮發性成分以固相微萃取法重複試驗所得之總離子層析圖............................................................................................................................113錄12、大蒜‘宜蘭白’鱗莖揮發性成分以固相微萃取法重複試驗所得之總離子層析圖............................................................................................................................114錄13、大蒜‘和美’鱗莖揮發性成分以溶劑萃取法重複試驗所得之總離子層析圖.......115錄14、大蒜‘大片黑’鱗莖揮發性成分以溶劑萃取法重複試驗所得之總離子層析圖...116錄15、大蒜‘宜蘭白’鱗莖揮發性成分以溶劑萃取法重複試驗所得之總離子層析圖.117錄16、大蒜‘和美’鱗莖揮發性成分以溶劑萃取法重複試驗所得之總離子層析圖.......118錄17、大蒜‘大片黑’鱗莖揮發性成分以溶劑萃取法重複試驗所得之總離子層析圖...119錄18、大蒜‘宜蘭白’鱗莖揮發性成分以溶劑萃取法重複試驗所得之總離子層析圖...120錄19、大蒜‘和美’葉身揮發性成分於葉齡20、40及60天以固相微萃取法測定之總離子層析圖.......................................................................................................................121錄20、大蒜‘大片黑’葉身揮發性成分於葉齡20、40及60天以固相微萃取法測定之總離子層析圖...................................................................................................................122錄21、大蒜‘宜蘭白’葉身揮發性成分於葉齡20、40及60天以固相微萃取法測定之總離子層析圖...................................................................................................................123錄22、大蒜‘和美’葉身、葉鞘和鱗莖揮發性成分以固相微萃取法測定之總離子層析圖................................................................................................................................124錄23、大蒜‘大片黑’葉身、葉鞘和鱗莖揮發性成分以固相微萃取法測定之總離子層析圖................................................................................................................................125錄24、大蒜‘宜蘭白’葉身、葉鞘和鱗莖揮發性成分以固相微萃取法測定之總離子層析圖................................................................................................................................126錄25、大蒜‘和美’蒜皮和蒜瓣揮發性成分以固相微萃取法測定之總離子層析圖.......127錄26、大蒜‘大片黑’蒜皮和蒜瓣揮發性成分以固相微萃取法測定之總離子層析圖...128錄27、兩個不同來源的大蒜‘和美’鱗莖揮發性成分以固相微萃取法所測得之總離子層析圖………...................................................................................................................129錄28、兩個不同來源的大蒜‘大片黑’鱗莖揮發性成分以固相微萃取法所測得之總離子層析圖...........................................................................................................................130錄29、大蒜‘和美’和‘古宅大蒜’葉身揮發性成分以固相微萃取法測定之總離子層析圖................................................................................................................................131錄30、大蒜‘混香蒜’和‘大片黑’葉身揮發性成分以固相微萃取法測定之總離子層析圖................................................................................................................................132錄31、大蒜‘廣西仁東玉林’和‘四川南蒜’葉身揮發性成分以固相微萃取法測定之總離子層析圖.......................................................................................................................133錄32、大蒜‘四川新都紫皮蒜’和‘正月早新繁市場’葉身揮發性成分以固相微萃取法測定之總離子層析圖.......................................................................................................134錄33、大蒜‘越南紅膜早熟’和‘廣西崇左市扶綏縣’葉身揮發性成分以固相微萃取法測定之總離子層析圖.......................................................................................................135錄34、大蒜‘越南’和‘雲南昆明瓣蒜’葉身揮發性成分以固相微萃取法測定之總離子層析圖...............................................................................................................................136錄35、大蒜‘大里彌度獨蒜’和‘廣州江南洱沅獨蒜’葉身揮發性成分以固相微萃取法測定之總離子層析圖.......................................................................................................137錄36、大蒜‘嘉定2號’和‘雲南昆明王旗營紫蒜’葉身揮發性成分以固相微萃取法測定之總離子層析圖...........................................................................................................138錄37、大蒜‘廣東梯雲獨蒜’和‘河南白蒜’葉身揮發性成分以固相微萃取法測定之總離子層析圖.......................................................................................................................139錄38、大蒜‘北京新發地’和‘彭州正月早’葉身揮發性成分以固相微萃取法測定之總離子層析圖.......................................................................................................................140錄39、大蒜‘彭州丹景山二月早’和‘雲南昆明王旗營三瓣蒜’葉身揮發性成分以固相微萃取法測定之總離子層析圖.......................................................................................141錄40、大蒜‘彭州溫二早’和‘韓國暖地型’葉身揮發性成分以固相微萃取法測定之總離子層析圖.......................................................................................................................142錄41、大蒜‘韓國昌寧’和‘蒼山蒲蒜’葉身揮發性成分以固相微萃取法測定之總離子層析圖...............................................................................................................................143錄42、大蒜‘芳苑花蒜’和‘宜蘭白’葉身揮發性成分以固相微萃取法測定之總離子層析圖................................................................................................................................144錄43、大蒜‘四色菊府’和‘正月早彭州’葉身揮發性成分以固相微萃取法測定之總離子層析圖...........................................................................................................................145錄44、大蒜30個品種以SPME-GC/MS測定葉片揮發性含硫化合物之校正量............146錄45、以固相微萃取法所得之17個葉片揮發性含硫化合物分析30個大蒜品種間之相似性矩陣................................................................................................................147錄46、大蒜‘和美’和‘古宅大蒜’鱗莖揮發性成分以固相微萃取法測定之總離子層析圖................................................................................................................................148錄47、大蒜‘混香蒜’和‘大片黑’鱗莖揮發性成分以固相微萃取法測定之總離子層析圖................................................................................................................................149錄48、大蒜‘廣西仁東玉林’和‘四川南蒜’鱗莖揮發性成分以固相微萃取法測定之總離子層析圖.....................................................................................................................150錄49、大蒜‘四川新都紫皮蒜’和‘正月早新繁市場’鱗莖揮發性成分以固相微萃取法測定之總離子層析圖.......................................................................................................151錄50、大蒜‘越南紅膜早熟’和‘廣西崇左市扶綏縣’鱗莖揮發性成分以固相微萃取法測定之總離子層析圖.......................................................................................................152錄51、大蒜‘越南’和‘雲南昆明瓣蒜’鱗莖揮發性成分以固相微萃取法測定之總離子層析圖...............................................................................................................................153錄52、大蒜‘大里彌度獨蒜’和‘廣州江南洱沅獨蒜’鱗莖揮發性成分以固相微萃取法測定之總離子層析圖.......................................................................................................154錄53、大蒜‘嘉定2號’和‘雲南昆明王旗營紫蒜’鱗莖揮發性成分以固相微萃取法測定之總離子層析圖...........................................................................................................155錄54、大蒜‘廣東梯雲獨蒜’和‘河南白蒜’鱗莖揮發性成分以固相微萃取法測定之總離子層析圖.......................................................................................................................156錄55、大蒜‘北京新發地’和‘彭州正月早’鱗莖揮發性成分以固相微萃取法測定之總離子層析圖.......................................................................................................................157錄56、大蒜‘彭州丹景山二月早’和‘雲南昆明王旗營三瓣蒜’鱗莖揮發性成分以固相微萃取法測定之總離子層析圖.......................................................................................158錄57、大蒜‘彭州溫二早’和‘韓國暖地型’鱗莖揮發性成分以固相微萃取法測定之總離子層析圖，化合物編號對照表.....................................................................................159錄58、大蒜‘韓國昌寧’和‘蒼山蒲蒜’鱗莖揮發性成分以固相微萃取法測定之總離子層析圖...............................................................................................................................160錄59、大蒜‘芳苑花蒜’和‘宜蘭白’鱗莖揮發性成分以固相微萃取法測定之總離子層析圖................................................................................................................................161錄60、大蒜‘四色菊府’和‘正月早彭州’鱗莖揮發性成分以固相微萃取法測定之總離子層析圖...........................................................................................................................162錄61、大蒜30個品種以SPME-GC/MS測定鱗莖揮發性含硫化合物之校正量............163錄62、以固相微萃取法所得之20個鱗莖揮發性含硫化合物分析30大蒜品種間之相似性矩陣.......................................................................................................................164錄63、大蒜‘和美’和‘古宅大蒜’鱗莖揮發性成分以溶劑萃取法測定之總離子層析圖................................................................................................................................165錄64、大蒜‘混香蒜’和‘大片黑’鱗莖揮發性成分以溶劑萃取法測定之總離子層析圖................................................................................................................................166錄65、大蒜‘廣西仁東玉林’和‘四川南蒜’鱗莖揮發性成分以溶劑萃取法測定之總離子層析圖...........................................................................................................................167錄66、大蒜‘四川新都紫皮蒜’和‘正月早新繁市場’鱗莖揮發性成分以溶劑萃取法測定之總離子層析圖..........................................................................................................168錄67、大蒜‘越南紅膜早熟’和‘廣西崇左市扶綏縣’鱗莖揮發性成分以溶劑萃取法測定之總離子層析圖...........................................................................................................169錄68、大蒜‘越南’和‘雲南昆明瓣蒜’鱗莖揮發性成分以溶劑萃取法測定之總離子層析圖...................................................................................................................................170錄69、大蒜‘大里彌度獨蒜’和‘廣州江南洱沅獨蒜’鱗莖揮發性成分以溶劑萃取法測定之總離子層析圖...........................................................................................................171錄70、大蒜‘‘嘉定2號’和‘雲南昆明王旗營紫蒜’’鱗莖揮發性成分以溶劑萃取法測定之總離子層析圖...............................................................................................................172錄71、大蒜‘廣東梯雲獨蒜’和‘河南白蒜’鱗莖揮發性成分以溶劑萃取法測定之總離子層析圖...........................................................................................................................173錄72、大蒜‘北京新發地’和‘彭州正月早’鱗莖揮發性成分以溶劑萃取法測定之總離子層析圖..........................................................................................................................174錄73、大蒜‘彭州丹景山二月早’和‘雲南昆明王旗營三瓣蒜’鱗莖揮發性成分以溶劑萃取法測定之總離子層析圖...........................................................................................175錄74、大蒜‘彭州溫二早’和‘韓國暖地型’鱗莖揮發性成分以溶劑萃取法測定之總離子層析圖...........................................................................................................................176錄75、大蒜‘韓國昌寧’和‘蒼山蒲蒜’鱗莖揮發性成分以溶劑萃取法測定之總離子層析圖...................................................................................................................................177錄76、大蒜‘芳苑花蒜’和‘宜蘭白’鱗莖揮發性成分以溶劑萃取法測定之總離子層析圖...................................................................................................................................178錄77、大蒜‘四色菊府’和‘正月早彭州’鱗莖揮發性成分以溶劑萃取法測定之總離子層析圖...............................................................................................................................179錄78、大蒜30個品種以溶劑萃取-GC/MS測定蒜瓣揮發性含硫化合物之校正量.......180錄79、以溶劑萃取法-GC/MS所得之18個鱗莖揮發性含硫化合物分析30個大蒜品種間的相似性矩陣.....................................................................................................................181application/pdf15318576 bytesapplication/pdfen-US含硫揮發性化合物固相微萃取溶劑萃取氣相層析質譜儀主成分分析大蒜品種群聚分析volatile sulfur-containing compoundssolid-phase microextraction (SPME)solvent-extractiongas chromatography/mass spectrometry(GC/MS)cluster analysis of garlic cultivarsthesishttp://ntur.lib.ntu.edu.tw/bitstream/246246/180862/1/ntu-97-R94628122-1.pdf