树莓汁中游离态和键合态香气物质的成分分析

Free and Bound Aroma Compounds in Raspberry Juice

采用Amberlite XAD-2树脂吸附洗脱分离的方法,对树莓汁中的游离态和键合态香气物质进行了分离,对提取得到的键合态香气物质进行酸法或酶法(β-D-葡萄糖苷酶)水解释放,并采用气相色谱进行检测分析,以明确树莓汁中游离态和键合态香气物质的种类和含量。结果表明,在树莓汁中共检出23种游离态香气物质,主要为脂肪醇类、酮类和酯类物质,苯甲醛是游离态组分中含量最高的物质;酶法水解后共检出20种键合态香气物质,主要为苯系物和脂肪醇类物质;酸法水解后共检出11种键合态香气成分,主要为萜烯类和脂肪醇类物质。

The composition of free and bound aroma compounds in raspberry juice was analyzed by GC-MS. The free and bound aroma compounds in raspberry juice were separated by Amberlite XAD-2 column chromatography and the bound aroma compounds were subjected to acid hydrolysis or enzymatic hydrolysis （β-D-glucosidase） before GC-MS analysis. A total of 23 free aroma compounds were identified in raspberry juice, mainly including fatty alcohols, ketones and esters and benzaldehyde was the most abundant free aroma compound. A total of 20 aroma compounds, mainly including benzenic compounds and fatty alcohols, were identified after acid hydrolysis of bound components compared to 11 ones with enzymatic hydrolysis, mainly including terpenic compounds and fatty alcohols.