GC-O-MS法分析野生刺梨汁游离态和O-糖苷键合态香气活性物质

doi:10.7506/spkx1002-6630-201522014

食品科学

GC-O-MS法分析野生刺梨汁游离态和O-糖苷键合态香气活性物质

周志1，马琼1，朱玉昌1，程超1，潘思轶2

1.湖北民族学院生物科学与技术学院，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

出版日期:2015-11-25 发布日期:2015-12-03
基金资助:
国家自然科学基金地区科学基金项目（31460442）；生物资源保护与利用湖北省重点实验室开放基金项目（PKLHB1307）；
湖北省教育厅自然科学重点项目（D20122902）；湖北民族学院博士基金项目（MY2012B）；
湖北省林学省级重点（特色）学科项目

Analysis of Free and O-Glycosidically Bound Aroma Active Compounds of Wild Rosa roxburghii Juice by GC-O-MS

ZHOU Zhi1, MA Qiong1, ZHU Yuchang1, CHENG Chao1, PAN Siyi2

1. Key Laboratory of Biological Resources Protection and Utilization of Hubei Province,
College of Biological Science and Technology, Hubei University for Nationalities, Enshi 445000, China;
2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

Online:2015-11-25 Published:2015-12-03

摘要/Abstract

摘要：

采用顶空-固相微萃取法提取刺梨汁中游离态挥发性物质和酶法释放刺梨汁中O-糖苷键合态挥发性物质，结合气相色谱-嗅觉探测-质谱技术，对野生种刺梨汁中游离态和O-糖苷键合态香气活性物质进行分析。结果表明，刺梨汁中游离态和O-糖苷键合态香气活性物质分别有23 种和17 种。构成刺梨汁游离态香气活性物质主要有丁酸乙酯（青草）、正己醇（酒香）、正辛醇（甜香）、异戊酸乙酯（菠萝香）、叶醇（茶香）、苯乙烯（果香）、月桂烯（甜香脂）和芳樟醇（柠檬香）等。而构成刺梨汁O-糖苷键合态香气活性物质有3-羟基己酸乙酯（水果香）、2-庚醇（柠檬香）、3-羟基丁酸乙酯（果香）、叶醇（茶香）、正辛醇（甜香）、苯乙醇（玫瑰香）和2’-羟基-4’,5’-二甲基苯乙酮（花香、甜香）等。叶醇、正辛醇和辛酸为刺梨汁中以游离态和O-糖苷键合态共存的香气活性成分。刺梨中游离态和O-糖苷键合态香气活性物质均以果香/甜香味为主，但O-糖苷键合态香气活性物质的香气总强度较游离态的弱。

关键词: 刺梨, 气相色谱-嗅觉探测-质谱, 香气活性物质, 游离态, O-糖苷键合态

Abstract:

The free volatile compounds of wild Rosa roxburghii juice were extracted by head-space solid phase microextraction
(HS-SPME) and the O-glycosidically bound volatile compounds were released by enzymatic hydrolysis for
analysis by gas chromatography-olfactometry (GC-O) coupled with mass spectrometry (MS). The results showed that 23
free aroma active compounds and 17 O-glycosidically bound aroma active compounds were identified in R. roxburghii
juice. The major free aroma active compounds were ethyl butyrate (grassy aroma), hexyl alcohol (winy aroma), capryl
alcohol (sweet aroma), ethyl isovalerate (pineapple aroma), leaf alcohol (tea aroma), styrene (fruity aroma), β-myrcene
(sweet balsam aroma), linalool (lemon aroma), etc. The major O-glycosidically bound aroma active compounds were ethyl
3-hydroxyhexanoate (fruity aroma), ethyl 3-hydroxybutyrate (fruity or grape aroma), 2-heptanol (lemon aroma), leaf alcohol
(tea aroma), capryl alcohol (sweet aroma), phenylethyl alcohol (rose aroma) and 2’-hydroxy-4’,5’-dimethylacetophenone
(flower or sweet aroma) etc. Leaf alcohol, capryl alcohol and octanoic acid were the active aroma compounds existing in
both free and O-glycosidically- states in wild R. roxburghii juice. Both free volatile compounds and O-glycosidically bound
volatile compounds were mainly responsible for fruity/sweet fragrance. But, the overall aroma strength of the latter was
relatively weaker than that of the former.

Key words: Rosa roxburghii Tratt, gas chromatograph-olfactory-mass spectrometry (GC-O-MS), aroma active compounds, free state, O-glycosidically bound state

中图分类号:

TS207.3

周志，马琼，朱玉昌，程超，潘思轶. GC-O-MS法分析野生刺梨汁游离态和O-糖苷键合态香气活性物质[J]. 食品科学, doi: 10.7506/spkx1002-6630-201522014.

ZHOU Zhi1, MA Qiong1, ZHU Yuchang1, CHENG Chao1, PAN Siyi2. Analysis of Free and O-Glycosidically Bound Aroma Active Compounds of Wild Rosa roxburghii Juice by GC-O-MS[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201522014.

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GC-O-MS法分析野生刺梨汁游离态和O-糖苷键合态香气活性物质

Analysis of Free and O-Glycosidically Bound Aroma Active Compounds of Wild Rosa roxburghii Juice by GC-O-MS

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