β-葡萄糖苷酶对刺梨汁香气物质的影响

Effect of β-glucosidase on the volatile compounds of Rosa roxburghii juice

以贵州龙里刺梨为研究对象,通过Amberlite XAD-2树脂对刺梨汁中游离态和键合态香气物质进行分离,不同来源β-葡萄糖苷酶酶解刺梨汁,经气质联用(GC-MS)仪分析,比较其酶解效果及差异性。结果表明,木霉β-葡萄糖苷酶酶解刺梨汁释放11种风味物质。杏仁β-葡萄糖苷酶酶解释放26种风味物质,其中叶醇、己醇、茶香酮、异香叶醇、紫罗烯、棕榈酸等20种风味物质均为嗅感物质且含量较高,可作为刺梨汁的增香酶制剂。刺梨汁中共检测出43种游离态风味物质,主要以酚类和酯类为主;通过杏仁β-葡萄糖苷酶酶解后检出33种键合态风味物质,以酮类和醛类为主,8种物质同时存在于游离态和键合态物质中,且在键合态中释放出新的风味物质26种。

Using Rosa roxburghiijuice from Longli, Guizhou Province as raw material, the free and bound volatile components in R. roxburghiijuice were separated with Amberlite XAD-2 column. The enzymolysis effect and the differences were compared by GC-MS analysis of juices hydrolyzed by β-glucosidese from different origins, with. The results indicated that the juice hydrolyzed by trichoderma β-glucosidase released 11 kinds of volatile compounds, and the juice hydrolyzed by almond β-glucosidase released 26 kinds of volatile compounds. Alcohol, hexanol, oxoisophorone, isosorbide, violet, palmitic acid and 20 kinds of volatile compounds were detected, all of them were olfactory substances with high content. Almond β-glucosidase could be used as flavouring enzymes of R. roxburghii juice. 43 kinds of free volatile compounds were detected in R. roxburghii juice, most of them were phenols and esters. 33 kinds of bound volatile compounds were detected by almond β-glucosidase with ketones and aldehydes. 8 volatile compounds were detected in both free and bound compounds, 26 new volatile compounds were discovered in the bound compounds.