Mutual interaction of glycosides and enzymes in the development of plant food aroma

糖苷和酶在植物性食品香气形成中的相互作用

• 批准号: 08456064
• 负责人: KOBAYASHI Akio
• 金额: $ 4.35万
• 依托单位: OCHANOMIZU UNIVERSITY
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 1996
• 资助国家: 日本
• 起止时间: 1996 至 1997
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-08456064/
• 关键词: glycoside; aroma formation; glucoside; primeveroside; synthetic glycoside; 香気前駆体; 茶; サンショウ; ショウガ; プリメベロシド; モノテルペンアルコール

1. Separation and identification of glycosides containing of aroma compounds as aglycones.Crude glycoside fraction was obtained by methanol extraction and separated with ODS column, centrifugal counter-current and high performance liquid chromatographies. Various kinds of glucosides and primeverosides were identified.2. Hydrolysis of synthetic glycosides with crude enzyme prepared from fresh tea leaves.As the substrate of enzymatic reaction, glucosides, primeverosides and visianosides of benzyl alcohol, phenyl ethanol, geraniol and linalool were synthesized respectively. The maximum yield of the freed aglycon was obtained from geranyl primeveroside and generally the primevelosides were highly hydrolyzed as well as the glycosides of terpene alcohol as aglycon.3. The presence of glycosides in fresh tea leaves and black tea.The crude glycoside fraction was trifluoroacetylated and analyzed by GC.The main constituents of tea aroma were found as aglycon of glucoside and/or primeveroside. The glycosides with main aroma compounds as aglycon in fresh tea leaves decreased in black tea.All these results suggest that the glycosides are main precursors of black tea aroma and enzymatic reaction to glycoside is main factor of the plant aroma formation.

1.含苷元类香气成分的糖苷类化合物的分离与鉴定采用甲醇提取法得到糖苷类化合物粗品，经ODS柱、离心逆流色谱和高效液相色谱进行分离。鉴定了各种苷和樱草苷.以新鲜茶叶为原料制备的粗酶水解合成糖苷，以苯甲醇、苯乙醇、香叶醇和芳樟醇为底物，分别合成了葡萄糖苷、樱草苷和甘草苷。香叶基樱草苷的游离苷元产率最高，且樱草苷和萜醇苷的水解程度较高.研究了鲜茶叶和红茶中糖苷类化合物的存在，对粗品进行了三氟乙酰化处理，并用气相色谱法进行了分析，确定了茶叶香气的主要成分为糖苷和樱草苷的糖苷配基。红茶鲜叶中以糖苷配基为主要香气成分的糖苷类化合物含量减少，说明糖苷类化合物是红茶香气的主要前体物质，糖苷类化合物的酶促反应是植物香气形成的主要因素。

项目成果

S.Matsumura, S.Takahashi, M.Nishikitani, K.Kubota and A.Kobayashi: "The Role of Diglycosides as Tea Aroma Precursors : Synthesis of Tea Diglycosides and Specificity of Glycosidases in Tea Leaves" J.Agric.Food Chem.45-7. 1674-2678 (1997)

S.Matsumura、S.Takahashi、M.Nishikitani、K.Kubota 和 A.Kobayashi：“二糖苷作为茶香气前体的作用：茶二糖苷的合成和茶叶中糖苷酶的特异性”J.Agric.Food Chem.45

松村 佐智子: "The Role of Diglycosides as Tea Aroma Precursors : Synthesis of Tea Diglycosides and Specificity of Glycosidases in Tea Leaves" J.Agric.Food Chem.45. 2674-2678 (1997)

Sachiko Matsumura：“二糖苷作为茶香气前体的作用：茶二糖苷的合成和茶叶中糖苷酶的特异性”J.Agric.Food Chem.45（1997）。