Identification and Analysis of Free and O-Glycoside-Bound Volatile Components in Wild Rosa roxburghii Juice

Abstract

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

CLC Number:

TS207.3

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