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Position: Home > Articles > Free and Glycosidically Bound Volatile Flavor Compounds in Glorious Oranges FOOD SCIENCE 2006,27 (12) 618-622

锦橙游离态和键合态风味物质研究

作  者：
范刚;柴倩;潘思轶
单  位：
华中农业大学食品科技学院
关键词：
锦橙;β-D-葡萄糖苷酶;风味
摘  要：
以锦橙为研究对象,应用AmberliteXAD-2吸附法和溶剂洗脱法研究了锦橙中游离态和糖苷键合态的风味化合物,并采用HP-5和DB-WAX两种不同极性的色谱柱检测了锦橙中的风味物质。GC-MS结果表明,采用非极性的HP-5色谱柱效果明显好于DB-WAX;两种色谱柱共检出游离态和键合态风味组分各43和31种,组成锦橙香气的物质主要为d-柠檬烯、苯甲醇、(Z)-3-己烯-1-醇、3-蒈烯、反-2-己烯醛等;并且有10种酶解出来的风味物质在游离态组分中不存在,有丁酸丙酯、丁酸己酯、α-蒎烯、3-氧-α-紫罗兰醇等。
译  名：
Free and Glycosidically Bound Volatile Flavor Compounds in Glorious Oranges
作  者：
FAN Gang,CHAI Qian,PAN Si-yi* (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
关键词：
Glorious Oranges;β-D-glucosidase;flavor
摘  要：
In this paper, it studied the application of AmberliteXAD-2 to absorb and elute the free and glycosidically bound volatile flavor compounds from Glorious Oranges, and the effect to detect the volatile flavor compounds of two fused-silica capillary columns of different polarity was also described. The results by using GC-MS indicated that the effect of HP-5 was well than DB-WAX. The number of the free and glycosidically bound volatile flavor compounds was 43 and 31 respectively, and the compounds mainly were D-Limonene, Benzyl Alcohol, 3-Hexen-1-ol, (Z)-, 3-Carene and 2-Hexenal, (E)-et.al. In addition, there were ten compounds hydrolyzed by β-glucosidase that just exited as glycosides, such as propyl butyrate, Hexyl butanoate, .alpha.-Pinenea nd3 -Oxo-.alpha.-ionol etc.

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