摘要
通过AmberliteXAD-2树脂吸附,并用戊烷/乙醚和甲醇洗脱,可有效分离玫瑰中的游离态与键合态芳香组分。通过HPLC分析发现,键合态芳香组分经β-葡萄糖苷酶酶解后产生了葡萄糖、半乳糖和果糖,并且出现了玫瑰特有的风味香气。经GC-MS解析,主要的游离态风味成分为:苯乙醇、苯甲醇、丁香酚、芳樟醇、香叶醇、橙花醇等;键合态释放出的主要风味成分有:氧化芳樟醇、L-萜品醇、桃金娘烯醇、3-氧-α-紫罗兰醇、六氢-金合欢醇、丁香酚、3-β-紫罗兰酮、香叶乙烯基醚、异戊酸香叶酯、异香兰酸、顺-对-香豆酸等物质。说明这些键合态芳香物质是以葡萄糖苷、半乳糖苷或葡萄糖、半乳糖二糖苷的风味前体形式存在于玫瑰中。
An Amberlite XAD-2 resin column was used to isolate and separate into free and bonded-phase aroma components from rose, whereas the latter was hydrolyzed by beta-glucosidase. Glucose,galactose, fructose were found in the aqueous phase by HPLC. By GC-MS analysis, it was found that the typical free aroma components were phenethyl alcohol, phenethyl methanol, eugenol, linalool, geraniol, nerol and etc. and many typical aroma components of rose were released from the bonded-phase aroma components, such as linalool oxide, L-terpineol, myrtenol, etc. It showed that these aroma compounds existed in the form of β -glucoside, β -galactoside orβ -galactoside as the aroma precursors in the rose.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第11期487-492,共6页
Food Science
关键词
玫瑰花
Β-葡萄糖苷酶
游离态
键合态
rose
β -glucosidase
free aroma components（FAC）
bonded-phase aroma components（BPAC）
作者简介
姚卫蓉（1970-），女，副教授，研究方向为生物技术在食品中的应用。
