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

1. 含芳香化合物苷元的分离与鉴定。粗糖苷部分经甲醇萃取得到，经ODS柱、离心逆流和高效液相色谱分离。鉴定了不同种类的葡萄糖苷和原草苷。鲜茶叶粗酶水解合成糖苷的研究。以苯乙醇、苯乙醇、香叶醇和芳樟醇为底物，分别合成了葡萄糖苷、原草苷和紫花苷。香叶基原草苷的解离率最高，通常原草苷被高度水解，萜烯醇的糖苷也被高度水解为苷元。新鲜茶叶和红茶中糖苷的存在。粗糖苷部分经三氟乙酰化，气相色谱分析。茶叶香气的主要成分为葡萄糖苷和（或）原草苷的糖苷。新鲜茶叶中以主要香气化合物为糖苷的糖苷在红茶中含量下降。这些结果表明，糖苷是红茶香气的主要前体，糖苷的酶促反应是植物香气形成的主要因素。

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.