树莓汁中键合态香气物质的酸解

Acidic Hydrolysis of Bound Aroma Compounds in Raspberry Juice

采用Amberlite XAD-2树脂吸附洗脱分离树莓汁中的键合态香气物质,对分离得到的键合态香气物质在4种条件下进行的酸法水解释放研究,并采用气相色谱-质谱联用法(GC-MS)对水解后的键合态香气物质进行检测分析,以明确不同酸水解条件对树莓汁中键合态香气物质的水解效果。结果表明:4种不同水解条件得到的键合态香气物质共有30种,主要为脂肪醇类和萜烯类物质,其中苯甲酸含量最高。不同酸水解条件下得到的键合态香气物质存在明显的差异,在pH1.0条件下40℃水解4d所检出的香气物质种类最多,达11种,总含量为198.5μg/L。

Bound aroma compounds from raspberry juice were separated by Amberlite XAD-2 column chromatography and analyzed by GC-MS after acdic hydrolysis at four different conditions.The purpose of this study was to provide a useful guidance for aroma enhancement of raspberry juice.A total of 30 bound aroma compounds were identified in four different hydrolysates,mainly including fatty alcohols and terpenes.Benzoic acid was the most abundant compound.Significant differences were found in the composition of bound aroma compounds among the different hydrolysates.The most abundant bound compounds were obtained at the condition of pH 1.0 and 40 ℃ for 4 days,and 11 aroma compounds were detected with total concentration of 198.5 μg/L.