| β-D-葡萄糖苷酶对桂花香气成分的影响 |
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| 引用本文： | 杨志萍,姚卫蓉,钱和. β-D-葡萄糖苷酶对桂花香气成分的影响[J]. 精细化工, 2005, 22(12): 924-926 |
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| 作者姓名： | 杨志萍 姚卫蓉 钱和 |
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| 作者单位： | 江南大学,食品学院,教育部功能食品工程研究中心,江苏,无锡,214036 |
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| 基金项目： | 致谢：特别感谢江南大学测试中心的王利平和刘扬岷老师在香气成分测试中提供的帮助. |
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| 摘 要： | 用β-D-葡萄糖苷酶酶解桂花鲜花后,利用固相微萃取法(SPME)分别分离酶解前后桂花香气成分,再用气相色谱-质谱联用仪(GC/MS)分析鉴定,并通过其总离子流色谱峰的峰面积进行归一化定量。经与酶解前的26种主要香气成分分析比较发现,酶解后,桂花主要香气成分质量分数均明显增长,其中顺、反-氧化芳樟醇,L-芳樟醇,萜烯二醇,L-α-萜品醇等的增长率分别达到176.4%、262%、113.5%、102.6%和189.8%。这充分证明了β-D-葡萄糖苷酶可水解鲜花香气的前体物质,释放出鲜花中潜在的香气成分,从而大幅度提高香气成分的质量分数。
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| 关 键 词： | β-D-葡萄糖苷酶 桂花 香气成分 固相微萃取法 |
| 文章编号： | 1003-5214（2005）12-0924-03 |
| 收稿时间： | 2005-06-29 |
| 修稿时间： | 2005-06-292005-07-13 |
Effect of β-D-Glucosidase on Aromatic Compounds of Sweet Osmanthus |
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| YANG Zhi-ping,YAO Wei-rong,QIAN He. Effect of β-D-Glucosidase on Aromatic Compounds of Sweet Osmanthus[J]. Fine Chemicals, 2005, 22(12): 924-926 |
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| Authors: | YANG Zhi-ping YAO Wei-rong QIAN He |
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| Affiliation: | School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, Jiangsu, China |
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| Abstract: | The aromatic compounds of sweet osmanthus were investigated by GC/MS.The volatiles before and after enzyme hydrolysis were sampled by solid-phase microextraction(SPME).According to SPME-GC/MS analysis,after enzyme hydrolysis,the mass fraction of main aromatic compounds increased clearly,especially cis-linalool oxide,trans-linalool oxide,L-linalool,terpendiol and L-α-terpineol,the increasing ratios of which reached 176.4%,262%,113.5%,102.6% and 189.8% respectively,compared with the sample before β-D-glucosidase hydrolysis.It was found that β-D-glucosidase could release the potential aromatic compounds of fresh flower after hydrolyzing the flavor precursors,as a result,it enhanced the mass fractions of the aromatic compounds. |
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| Keywords: | β-D-glucosidase sweet osmanthus aromatic compounds solid-phase microextraction |
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