刺梨皮渣和籽仁中游离态和键合态香气物质的比较

采用顶空-固相微萃取法提取刺梨皮渣、籽仁中游离态香气物质和酶法释放刺梨皮渣、籽仁中键合态香气物质，结合气相色谱-质谱法分析技术对刺梨皮渣和籽仁中的游离态和键合态香气物质进行定性和定量研究。结果表明，检出的刺梨皮渣中游离态香气物质有21 种，萜烯类物质最丰富，其次是酯类物质和酮类物质；检出的键合态香气物质有23 种，其中酸类物质最为丰富，其次是酚类物质和醇类物质。皮渣中游离态和键合态香气物质有很大差异，只有辛酸1 种物质都以游离态和键合态的形式存在。刺梨籽仁中检出游离态香气物质有9 种，萜烯类物质最为丰富，其次是醇类物质和酚类物质；检出的键合态香气物质有18 种，包括酸类8 种、酚类3 种、醇类3 种、羟基醛类2 种，羟基酯类和羟基酮类各1 种。籽仁中被释放出来的香兰素（3-甲氧基-4-羟基苯甲醛）和异香草醛（3-羟基-4-甲氧基苯甲醛）2 种羟基醛是重要的键合态香气物质。

Comparison of Free and Bound Aroma Compounds in Peel and Seed Kernel of Rosa roxburghii Tratt.

The free and bound aroma compounds in the peel and seed kernel of wild R. roxburghii were identified and
quantified by gas chromatography-mass spectrometry (GC-MS). The free aroma compounds were extracted by headspace
solid-phase microextraction (HS-SPME), and the bound ones were released enzymatically. The results showed that 21 free
aroma compounds were identified from the peel with terpenes being the most abundant followed by esters and ketones, while
23 bound ones were also identified from the peel, of which the most abundant were acids followed by phenols and alcohols.
The profiles of free and bound aroma compounds in the peel showed a significant difference except that only octanoic acid
existed in both forms. Among 9 free volatile compounds identified in the seed kernel, terpenes were the most predominant
ones followed by alcohols and phenols. Totally 18 bound aroma compounds were identified in the seed kernel, including
8 acids, 3 phenols, 3 alcohols, 2 hydroxy aldehydes, 1 hydroxy ester and 1 hydroxy ketone. Vanillin and isovanillin were
released from the seed kernel as the major bound aroma compounds.