茉莉花酶促释香研究  

Investigation on the Released Aromatic Constituents from Jasminum sambac(L.) Ation by Enzymatic Reaction

作　　者：黄新安[1,2] 宛晓春[2] 夏涛[2] 蔡小玲[3] 

机构地区：[1]广州中医药大学热带医学研究所,广东广州510405 [2]安徽农业大学农业部茶叶生物化学与生物技术重点开放实验室,安徽合肥230036 [3]中山大学化学与化学工程学院,广东广州510275

出　　处：《中山大学学报（自然科学版）》2009年第2期144-145,148,共3页Acta Scientiarum Naturalium Universitatis Sunyatseni

基　　金：广东省自然科学基金资助项目(5300528);中山大学青年教师基金资助项目(2005310001131133)

摘　　要：用黑曲霉中提取的酶液水解茉莉花中香气前体,通过乙醚萃取酶解产物。GC-MS结果显示酶解产物中苯甲醇、苯乙醇、芳樟醇、羟基芳樟醇、乙酰基芳樟醇含量增高,其中羟基芳樟醇和乙酰基芳樟醇含量增加显著,说明茉莉花中除存在芳樟醇、苯甲醇和苯乙醇的糖苷类香气前体外,还存在较高含量的羟基芳樟醇和乙酰基芳樟醇的糖苷类前体。The crude aromatic precursors isolated from Jasminum sambac （ L. ） Ation were hydrolyzed by the crude enzymes from black mold, and the released aromatic constituents were extracted with diethyl ether. The GC -MS analysis showed that the products including benzyl alcohol, phenethyl alcohol, linalool, hydroxyllinalool and acetyllinalool increased after enzymatic reaction, of which hydroxyllinalool and acetyllinalool increased significantly. It indicated there were high contents of glycosidic hydroxylhnalool and aeetyllinalool in Jasminum sambac （L.） Ation.

关 键 词：茉莉花 酶解 香气产物 香气前体 

分 类 号：S431.192[农业科学—农业昆虫与害虫防治] Q946[农业科学—植物保护]