野生刺梨汁中游离态和O-糖苷键合态风味物质的检测分析

摘要/Abstract

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38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。

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

Abstract: 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, γ-terpinene, β-myrcene, β-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.

Key words: wild Rosa roxburghii, free, O-glycoside bound, β-glucosidase, volatile components

中图分类号:

TS207.3

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,*. 野生刺梨汁中游离态和O-糖苷键合态风味物质的检测分析[J]. 食品科学, 2012, 33(14): 192-197.

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