关键词: 刺梨, 键合态香气化合物, 微波辅助酸解

Abstract: The bound volatile aroma compounds of wild Cili pear juice were extracted by chromatographic separation on an Amberlite XAD-2 column followed by microwave-assisted acid hydrolysis (acid hydrolysis first under microwave treatment and then in a 40 ℃ water bath) and analyzed by GC-MS. One-factor-at-a-time and orthogonal array design methods were used for the optimization of microwave-assisted acid hydrolysis conditions. The most types of bound volatile aroma compounds were extracted when the water phase fraction obtained from Amberlite XAD-2 column chromatographic separation was adjusted to pH 1 with 1 mol/L HCl solution, treated by microwave for 3 min at 800 W and then kept in a 40 ℃ water bath for 36 h. Octanoic acid was identified as the most abundant compound, followed by n-hexadecanoic acid, 4-(3-hydroxy-1-butenyl)-3,5,5-trimethyl-2-cyclohexen-1-one, 4-(5-hydroxy-2,6,6-trimethyl-1-cyclohexen-1-yl)-3-buten-2-one, 2,4-bis(1,1-dimethylethyl)-phenol, etc. Under the same conditions of pH and water bath temperature, microwave-assisted acid hydrolysis was more effective in releasing bound volatile aroma compounds from wild Cili pear juice than single acid hydrolysis for a longer time.

Key words: Rosa roxburghii Tratt, bound volatile aroma compounds, microwave-assisted acid hydrolysis