Free and glycosidically bound aroma compounds in lychee (Litchi chinensis Sonn.)
Free and glycosidically bound aroma compounds in lychee (Litchi chinensis Sonn.)
复制标题
DOI：
10.1016/s0308-8146(02)00278-9
复制
发表时间：
2003-03-01
期刊：
影响因子：
8.8
通讯作者：
Mau, JL
中科院分区：
文献类型：
--
作者：
Chyau, CC;Ko, PT;Mau, JL
采用Amberlite XAD-2色谱柱对新鲜荔枝清汁中游离和糖苷结合的挥发性成分进行分离。杏仁P-葡萄糖苷酶水解后，挥发性化合物从结合部分中释放出来。然后通过GC和GC-MS测定游离和结合级分的挥发性组分，并且它们显示出相似的挥发性特征。共鉴定出25种化合物，其中酯类1种，醇类14种，醛类2种，酸类4种，酮类2种，萜类2种。在游离级分（2907 mg kg（-1））中，发现的主要挥发性化合物是乙偶姻（30.1%）、香叶醇（15.6%）、3-甲基-2-丁烯-1-醇（15.3%）、辛酸（7.28%）、2-苯基乙醇（4.91%）、顺式罗勒烯（4.32%）和丁酸（3.40%）。在结合级分（1576 mg kg（-1））中，发现的潜在主要挥发性化合物是香叶醇（73.7%）和香叶醛（7.95%）。在香气评价中，游离挥发性组分表现出新鲜的水果，荔枝样的香气，而结合级分是无味的。在酶解后的结合级分中注意到特征性的荔枝样香气。在游离和水解的结合级分的组合上，感知到强烈的果味、荔枝样香气。(C)2002爱思唯尔科技有限公司版权所有。
Free and glycosidically-bound volatile compounds were isolated and separated from fresh clear lychee juice using an Amberlite XAD-2 column. The volatile compounds from the bound fraction were released by hydrolysis with almond P-glucosidase. Volatile components of both free and bound fractions were then determined by GC and GC-MS, and they showed similar volatile profiles. Totally, 25 compounds were identified in both fractions, including one ester, 14 alcohols, two aldehydes, four acids, two ketones and two terpenes. In the free fraction (2907 mg kg(-1)), the major volatile compounds found were acetoin (30.1%), geraniol (15.6%), 3-methyl-2-buten-1-ol (15.3%), octanoic acid (7.28%), 2-phenylethanol (4.91%), cis-ocimene (4.32%), and butyric acid (3.40%). In the bound fraction (1576 mg kg(-1)), the latent major volatile compounds found were geraniol (73.7%) and geranial (7.95%). In aroma evaluation, the free volatile fraction showed a fresh-fruity, lychee-like aroma whereas the bound fraction was odourless. The characteristic lychee-like aroma was noted in the bound fraction after enzymatic hydrolysis. On combination of the free and hydrolysed bound fractions, a strongly fruity, lychee-like aroma was perceived. (C) 2002 Elsevier Science Ltd. All rights reserved.