以植株性狀及揮發性含硫化合物探討不同大蒜品種

2005）。大蒜含硫化合物決定其香氣風味及保健功效（Brewster, 1994; Lee and Harnly, 2005; Shukla and Kalra, 2007），因此由 30 個品種的葉片揮發性含硫化合 物種類及相對含量可以增加品種間的差異性，相似性係數最高仍達 0.9999，但最

Agarwal, 1996; 林, 2001; Agarwal et al., 2007），本研究以種植於同一季節、地點 的 30 個品種蒜球，排除因地點、氣候造成的成分差異，分別以溶劑萃取與 SPME 配合 GC/MS 探討其成分，兩萃取法均顯示大蒜品種蒜球有共同成分，另外有些 成分只有少數品種沒有，例如 SPME 測得之 4-methyl-1,2,3-trithia-cyclopentane

（peak No. 11）只有‘蒼山蒲蒜’缺乏，其他 29 個品種均有（表 27 與 29）。也有 些成分只有少數品種有，例如只有‘和美’（No. 1）、‘混香蒜’（No. 3）、‘正月早 新繁市場’（No. 8）及‘宜蘭白’（No. 28）四種以溶劑萃取法得到 diallyl trisulfide

（peak No. 14）（表 29）。再加上有的品種化合物含量高，如‘宜蘭白’以兩種方法

均得到多數化合物的反應量高，而‘北京新發地’、‘蒼山蒲蒜’以兩種方法得到的 化合物含量都低。此外，韓國兩個品種在葉部與鱗莖的含硫成分相相似，且外表 型態也相近。兩個廣西品種、兩個彭州品種（彭州溫二早、正月早彭州）亦有相 同的情形發生，雖有不同的品種名稱，但可能為相同品種。因此含硫化合物含量 與種類可做為大蒜品種的特性資料，並可區分外表不易辨識的大蒜。

第六章 結論

大蒜於鱗莖發育膨大期，葉片中的揮發性含硫化合物運輸至蒜球累積，因此 葉片中的揮發性含硫化合物含量及種類隨著葉齡的增加而逐漸減少，葉身中之風 味前趨物逐漸運輸至蒜球中，葉身中的含硫化合物種類及含量減少，葉鞘及鱗莖 之含硫化合物種類和含量皆高於葉身。蒜皮為老化的葉鞘，當鱗莖成熟後葉鞘內 風味前趨物運輸至鱗莖中，導致外皮風味前趨物含量下降，內部蒜瓣中的風味前 趨物含量上升，蒜瓣揮發性含硫化合物種類及含量高於蒜皮。

分析大蒜揮發性含硫化合物以 SPME 所得結果較使用溶劑者佳，且樣品製 備時不需使用溶劑、不需要大量的樣品、不需複雜的操作程序、可以實在反應樣 品的揮發性組成分及無明顯的熱降解人工產物，且於分析時可避免複雜的背景 值。

台灣、大陸、韓國和越南之大蒜多為硬骨蒜。軟骨蒜生長勢差，多表現葉片 窄、短、植株矮小。供試大蒜品種可以依照所產生揮發性含硫化合物的種類數與 含量分群。‘和美’和‘大片黑’屬於種類少含量較低的一群。‘宜蘭白’屬於種類及含 量均高的一群。‘芳苑花蒜’屬於葉片含硫化合物含量中高，但鱗莖種類及含量偏 低的一群。

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