山楂中游离态和键合态风味化合物

Free and Glucosidically BoundVolatile Flavour Compounds in Hawberry

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。

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.