怀枝荔枝中游离态和键合态风味物质的检测分析

doi:10.7506/spkx1002-6630-201024057

食品科学 ›› 2010, Vol. 31 ›› Issue (24): 268-271.doi: 10.7506/spkx1002-6630-201024057

怀枝荔枝中游离态和键合态风味物质的检测分析

李春美¹，郝菊芳¹，钟慧臻¹，徐玉娟²

1.华中农业大学食品科学技术学院 2.广东省农业科学院蚕业与农产品加工研究所，广东省农产品加工公共实验室

收稿日期:2009-09-11 出版日期:2010-12-25 发布日期:2010-12-29
通讯作者: 李春美 E-mail:lichmyl@126.com
基金资助:
国家- 广东省联合基金项目(u0731005)

Free and Glycosidically Bound Volatile Flavor Compounds in Fruit of Litchi chinensis Huaizhi

LI Chun-mei1，HAO Ju-fang1，ZHONG Hui-zhen1，XU Yu-juan2

1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China；
2. Sericulture and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences,
Guangdong Open Access Laboratory of Agricultural Product Processing, Guangzhou 510610, China

Received:2009-09-11 Online:2010-12-25 Published:2010-12-29
Contact: LI Chun-mei E-mail:lichmyl@126.com

摘要/Abstract

摘要：

以怀枝荔枝为研究对象，采用β- 葡萄糖苷酶水解，结合Amberlite XAD-2 树脂吸附和GC-MS 分析技术研究其游离态和键合态香气组成。结果表明，怀枝荔枝中游离态和键合态香气成分在组成和含量上差异较大。怀枝荔枝中游离态香气成分有41 种，含量较高的有苯甲酸、香叶醇、1,2- 苯二羧酸二异辛酯、苯乙醇、棕榈酸甲酯、富马酸二甲酯、苯甲醇等；键合态香气成分有33 种，含量较高的有苯甲酸、香叶醇、山梨酸、苯乙醇、苯甲醇、邻苯二甲酸二丁酯、金合欢醇、香茅醇等。其中有15 种物质包括1- 十一醇、1- 己醇、2- 庚醇、3- 辛醇、β- 月桂烯、苯甲醛等在游离态组分中并不存在，且荔枝中典型香气成分包括香叶醇、苯甲醇、苯乙醇、香茅醇等在含量上键合态都比游离态多。

关键词: 怀枝, 荔枝, 游离态, 键合态, &beta, - 葡萄糖苷酶, 风味物质

Abstract:

Free and glycosidically-bound volatile compounds were isolated and identified from Huaizhi litchi juice using an Amberlite XAD-2 column and GC-MS. The volatile compounds from the bound fraction were released by hydrolysis with almond β-glucosidase. The results indicated that the differences of aromatic constituents in composition and content between free and bound fraction were significant. Totally 41 and 33 compounds were identified in free and bound fraction, respectively. In the free fraction, the major volatile compounds found were benzenecarboxylic acid, geraniol, 1,2-benzenedicarboxylic acid diisooctyl ester, phenylethyl alcohol, hexadecanoic acid methyl ester, (E)-2-butenedioic acid dimethyl ester , benzyl alcohol, etc. However, in the bound fraction, the latent major volatile compounds found were benzenecarboxylic acid, geraniol, sorbic acid, phenylethyl alcohol, penzyl alcohol, dibutyl phthalate, farnesol, citronellol, etc. In addition, there were 15 compounds that just existed as glycosides, such as 1-undecanol, 1-hexanol, 2-heptanol, 3-octanol, beta-myrcene, benzaldehyde, etc. Especially the contents of typical aroma in litchi such as geraniol, benzyl alcohol, phenylethyl alcohol and citronellol were higher than those in free fraction.

Key words: Huaizhi, Litchi chinensis, free, glycosidically-bound, β- glucosidase, volatile compounds

中图分类号:

TS207.3

李春美1，郝菊芳1，钟慧臻1，徐玉娟2. 怀枝荔枝中游离态和键合态风味物质的检测分析[J]. 食品科学, 2010, 31(24): 268-271.

LI Chun-mei1，HAO Ju-fang1，ZHONG Hui-zhen1，XU Yu-juan2. Free and Glycosidically Bound Volatile Flavor Compounds in Fruit of Litchi chinensis Huaizhi[J]. FOOD SCIENCE, 2010, 31(24): 268-271.

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怀枝荔枝中游离态和键合态风味物质的检测分析

Free and Glycosidically Bound Volatile Flavor Compounds in Fruit of Litchi chinensis Huaizhi

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