本文以经过切碎和打浆两种方法处理后的新鲜大葱为研究对象，采用顶空固相微萃取和气质联用的方法测定其挥发性成分，分别分离得到了多种风味物质。其中，经过两种处理方法后共同检测出的物质为：正丙醛，二硫化碳，二甲基二硫醚，2-甲基-2-戊醛，甲丙基二硫醚，二噻烷，二甲基三硫醚，十一烷，二丙基二硫醚，2-十一酮，二丙基三硫醚，3,5二乙基-1,2,4-三硫杂环戊烷，2-十三酮，N-环己基吡咯烷酮。

In this paper, headspace solid phase micro-extraction (HS- SPME) and gas chromatography-mass spectrometry (GC-MS) were used for extracting and analysis the volatile components in the chopped and mashed scallion. Some compounds in the scallion were isolated and identified and shown to be propanal, carbon disulfide, dimethyl disulfide, 2-methyl-2-pentenal, methyl propyldisulfide, 1,3-dithiane, dimethyl trisulfide, undecane, dipropyldisulfide,2-undecanone, dipropyl trisulfide, 3,5-diethyl-1,2,4-trithiolane, 2-tridecanone and N-cyclohexyl-2- pyrrolidone .

上海市重点学科建设项目资助的（T1102）