利用新鲜的洋葱经过一定的预处理后，置于恒湿箱中让其自然发酵一定的时间后制成黑洋葱，它是一种为了去除洋葱的臭味并增强原有生理活性而研发出来的洋葱深加工产品。为了促进黑洋葱的开发利用，用同时蒸馏萃取法提取了黑洋葱中的挥发性物质，通过气相色谱-质谱联用技术对其化学成分进行了分析。分离出57个色谱峰，鉴定出30种化合物，占化合物总数的52.63%，是峰面积的81.69%。研究表明，发酵黑洋葱中挥发性含硫化合物总量较新鲜洋葱增加，硫醚类含量明显减少，2-乙基四氢噻吩显著增加。%Using fresh onion after some certain pretreatment, it was placed in the incubator to ferment by natural fermentation environment to form black onion. It was a deep-processing product to solve the problem of stink , and it also had the function of strengthening the original physiological activity. In order to have a full development of black onion, the simultaneous distillation extraction (SDE) was used to extract the volatile substances black onion after analyzed by GC-MS. 57 chromatographic peaks were separated from the volatile compounds. Among them, 30 compounds were identified. These 30 compounds accounted 52.63%of all compounds and 81.69%of the total peak areas. The results showed that the total amount of sulfur containing volatiles compounds of fermented black onion increased, and the content of sulfur ethers reduced, and the content of 2-ethyl tetrahydrothiophene increased significantly.
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