锦橙汁键合态香气物质酸解和酶解效果比较研究  

Comparison of Bound Volatile Aroma Compounds in Glorious Oranges Juice Hydrolyzed by β-D-Glucosidase and Acid

作　　者：范刚[1] 张弛[1] 柴倩[1] 乔宇[1] 张妍[1] 潘思轶[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品科学》2007年第12期169-172,共4页Food Science

基　　金：农业部农业结构调整重大技术研究专项(04-09-03B);湖北省重点科技攻关项目(2005AA201C68)

摘　　要：以锦橙为研究对象,应用AmberliteXAD-2树脂吸附和有机溶剂洗脱分离糖苷键合态和游离态香气物质,并应用GC-MS比较了键合态香气化合物的酶解和酸解解离的香气组分。结果表明,两种水解方法解离的锦橙键合态香气组分数量上相差不大,但香气的种类构成有很大差别。酶法水解解离的组分主要以醇类和酸类物质居多,含量最高的是3-羟基己酸乙酯,其次是2-甲氧基-4-乙烯基苯酚,3-羟基丁酸乙酯,3-氧-α-紫罗兰醇和d-柠檬烯等;酸法水解解离的则以酮类和酚类偏多,含量最高的是(Z,Z)-9,12-十八碳二烯酸,其次是2,6-二甲氧基-4-(2-丙烯基)-苯酚,对聚伞花-8-醇,优香芹酮和巨豆三烯酮等。AmberliteXAD-2 to absorb and elute the glycosidicaUy bound volatile aroma compounds from glorious oranges was studied. The effect of hydrolysis with the use of β-D-glucosidase and acid was compared. The result shows that the categories of the bound volatile aroma compounds had obvious difference. Alcohols and acids were dominant in the bound volatile aroma compounds hydrolyzed by β-D-glucosidase, in which mainly were Hexanoic acid, 3-hydroxy-, ethyl ester, 2-Methoxy-4- vinylphenol,3-Oxo-alpha.-ionol and D-Limonene. In contrast, the bound volatile aroma compounds hydrolyzed by acid mainly were lactones and phenols, such as eucarvone, megastigmatrienone, phenol, 2,4-bis（1-phenylethyl）- and 3-oxo-α-ionone etc. In addition, there was an apparent difference after olfaction analysis.

关 键 词：锦橙 键合态香气化合物 酶解 酸解 

分 类 号：Q946.5[生物学—植物学]