野生刺梨汁中游离态和O-糖苷键合态挥发性物质的检测  

Identification and Analysis of Free and O-Glycoside-Bound Volatile Components in Wild Rosa roxburghii Juice

作　　者：周志[1] 汪兴平[1] 罗祖友[1] 范刚[2] 田成[1] 唐巧玉[1] 潘思轶[2] 

机构地区：[1]湖北民族学院生物资源保护与利用湖北省重点实验室,湖北恩施445000 [2]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品科学》2012年第14期192-197,共6页Food Science

基　　金：湖北省教育厅自然科学重点项目(D20122902)

摘　　要：以鄂西宣恩野生刺梨汁为研究对象,采用顶空固相微萃取技术萃取游离态挥发性成分和Amberlite XAD-2树脂吸附、β-葡萄糖苷酶酶解释放O-糖苷键合态挥发性成分,并结合气相色谱-质谱联用分析技术,研究其游离态和O-糖苷键合态挥发性成分组成。结果表明:宣恩野生刺梨汁中游离态和O-糖苷键合态挥发性成分在组成和含量上差异较大;采用顶空固相微萃取技术结合气相色谱-质谱联用技术,鉴定出宣恩刺梨汁中游离态挥发性成分3 8种,含量较高的有(+)-柠檬烯、叶醇、丁酸乙酯、正己醇、苯乙烯、异戊酸乙酯、2,4-二叔丁基苯酚、松油烯、月桂烯、罗勒烯、丁酸-3-己烯酯、芳樟醇、辛酸、辛酸乙酯和双戊烯等;采用β-葡萄糖苷酶酶解释放结合气相色谱-质谱联用分析技术,鉴定出宣恩刺梨汁中O-糖苷键合态挥发性成分有38种,含量较高的有4-羟基肉桂酸、2′-羟基-4′,5′-二甲基苯乙酮、辛酸、肉桂酸、2,4-二叔丁基苯酚、3,4-二甲氧基肉桂酸、苯甲醇、己酸、3,4,5-三甲氧基苯酚、叶醇和阿魏酸等,其中有苯甲醇、苯乙醇、橙花醇、肉桂酸、香草酸、3-羟基己酸乙酯、丁香酚等33种物质在游离态组分中并不存在。Wide Rosa roxburghii juice from Xuan En, E＇ Zhou was extracted by headspace solid-phase microextraction （HS- SPME） to obtain free volatile components, and adsorbed with Amberlite XAD-2 column and hydrolyzed with β-glucosidase to release O-glycoside-bound volatile components. Both volatile compounds were analyzed by gas chromatography-mass spectroscopy （GC-MS）. The results indicated that there was a significant difference observed in the composition and contents of free volatile components and O-glycoside-bound volatile components. Totally 38 free volatile compounds and 38 O-glycoside- bound volatile compounds were identified. The major free volatile compounds were （＋）-limonene, leaf alcohol, ethyl butyrate, hexanol, styrene, ethyl isovalerate, 2,4-di-tert-butylphenol, y-terpinene,β--myrcene, B-ocimene, 3-hexenyl butyrate, linalool, octanoic acid, ethyl caprylate and （-）-dipentene. Meanwhile, the major O-glycoside-bound volatile compounds were 4- hydroxycinnamic acid, 4＇5＇-dimethyl-2＇-hydroxyacetophenone, octanoic acid, cinnamic acid, 2,4-di-tert-butylphenol, 3,4- dimethoxycinnamic acid, benzyl alcohol, hexanoic acid, 3,4,5-trimethoxyphenol, leaf alcohol and 4-hydroxy-3-methoxycinnamic acid. In addition, 33 compounds were found only in the O-glycoside-bound volatile components, which were benzyl alcohol, phenylethyl alcohol, neroli, cinnamic acid, vanillic acid, 3-hydroxybutyric acid ethyl ester, eugenol, and so on.

关 键 词：野生刺梨 游离态 O-糖苷键键合态 β-葡萄糖苷酶 挥发性物质 

分 类 号：TS207.3[轻工技术与工程—食品科学]