树莓汁中游离态和键合态香气物质的成分分析

食品科学 ›› 2013, Vol. 34 ›› Issue (2): 199-203.

树莓汁中游离态和键合态香气物质的成分分析

任婧楠¹,荣茂¹,金瑶¹,潘思轶²,王可兴¹,范刚¹

1. 华中农业大学
2. 华中农业大学食品科技学院

收稿日期:2011-12-03 修回日期:2012-12-26 出版日期:2013-01-25 发布日期:2013-01-15
通讯作者: 范刚 E-mail:fangang@mail.hzau.edu.cn
基金资助:
中央高校基本科研业务费专项资金资助

Study on Free and Bound Aroma Compounds in Raspberry Juice

Received:2011-12-03 Revised:2012-12-26 Online:2013-01-25 Published:2013-01-15
Contact: Gang Fan E-mail:fangang@mail.hzau.edu.cn

摘要/Abstract

摘要： 本文采用Amberlite XAD-2树脂吸附洗脱分离的方法，对树莓汁中的游离态和键合态香气物质进行了分离，对提取得到的键合态香气物质进行了酸法和酶法（β-D-葡萄糖苷酶）水解释放，并采用气相色谱GC-MS对得到的游离态和水解后的键合态香气物质进行了检测分析，以明确树莓汁中游离态和键合态香气物质的种类和含量，为树莓及其加工制品的香气保持及释放提供指导。结果表明，共检出23种游离态香气物质，主要为脂肪醇类、酮类和酯类物质，苯甲醛是游离态组分中含量最高的物质；酶法水解后共检出20种键合态香气物质，主要为苯系物和脂肪醇类物质；酸法水解后共检出11种键合态香气成分，主要为萜烯类和脂肪醇类物质。

Abstract: Free and bound aroma compounds in raspberry juice were investigated. Bound aroma compounds were isolated using Amberlite XAD-2 column adsorption and methanol elution. The extracted bound aroma compounds were released by almond β-glucosidase and acid. Both free and bound volatile compounds were then determined by GC-MS. The purpose of this study is to provide guidance for aroma maintainment and enhancement of raspberry juice. A total of 23 free aroma compounds were identified, mainly were fatty alcohols, ketones and esters, and benzaldehyde was the most abundant aroma compound. In total, twenty bound aroma compounds were detected after enzymatic hydrolysis, mainly were benzenic compounds and fatty alcohols. In addition, totally 11 bound aroma compounds were detected after acidic hydrolysis, mainly were terpenic compounds and fatty alcohols.

中图分类号:

TS255.44

任婧楠荣茂金瑶潘思轶王可兴范刚. 树莓汁中游离态和键合态香气物质的成分分析[J]. 食品科学, 2013, 34(2): 199-203.

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