| 山楂中游离态和键合态风味化合物 |
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| 引用本文： | 宛晓春 汤坚. 山楂中游离态和键合态风味化合物[J]. 食品与发酵工业, 1998, 24(2): 20-26 |
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| 作者姓名： | 宛晓春 汤坚 |
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| 作者单位： | 安徽农业大学轻工学院，无锡轻工大学，美国新泽西Ｒｕｔｇｅｒｓ大学食品科学系 |
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| 摘 要： | 应用ＡｍｂｅｒｌｉｔｅＸＡＤ－２柱吸附，选用不同溶剂洗脱从山楂中提取分离出游离和键合态风味组分。键合态组分经β－葡萄糖苷酶或酸水解释放出挥发性糖苷配基。用ＧＣ－ＭＳ在游离态和键合态组分中分别检测出９种和１３种化合物，认为顺－３己烯醇、甲酸己酯、顺－３－己烯醇乙酸酯等是山楂游离态风味的主要成分。发现山楂中含有较多的键合态风味组分，数量上和含量上都远比游离态组分多，特别是丁香酚、甲酸已酯、苯甲醇、苯乙醇、水杨酸甲酯、苯甲醛等组分。酶法水解对山楂有明显的增香作用。并对山楂风味化合物的生物合成途径进行了讨论。
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| 关 键 词： | 山楂 葡萄糖苷酶 风味 水解 |
Free and Glucosidically BoundVolatile Flavour Compounds in Hawberry |
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| Wan Xiaochun Tang JIao Ding Xiaolin. Free and Glucosidically BoundVolatile Flavour Compounds in Hawberry[J]. Food and Fermentation Industries, 1998, 24(2): 20-26 |
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| Authors: | Wan Xiaochun Tang JIao Ding Xiaolin |
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| Abstract: | The isolation and identification of free and glucosidic boundvolatile flavor compounds from hawberry by Amberlite XAD-2absorption and elution with various solvents are described. 9 and compounds were identified in free and bound fraction of aroma by GC-MS. Cis-3-hexenol, hexyl formate and cis-3-hexenol acetate weremain free flavor compounds of hawberry. It had a few free aromacompounds,but rich in glycosidically bound potential aromacomponents,especially eugenol,hexyl formate,phenylethanol,phenylethanol and methyl salicylate. Their biosythetic pathway hasbeen discussed . β -glucosidase can enhance the aroma of hawproducts obviously. |
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| Keywords: | haw β-glucosidase flavor hydrolysis |
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