| 柠檬汁中游离态和键合态萜类化合物的研究 |
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| 引用本文： | 宛晓春,汤坚.柠檬汁中游离态和键合态萜类化合物的研究[J].食品与发酵工业,1991(4):31-37. |
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| 作者姓名： | 宛晓春 汤坚 |
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| 作者单位： | 无锡轻工业学院
(宛晓春，汤坚，袁身淑，王出祥)，无锡轻工业学院(刘杨岷) |
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| 摘 要： | 应用Amber lite XAD-2柱吸附,选用不同的溶剂洗脱从柠檬汁中提取和分离出游离态和糖苷键合态的香气组分。键合态组分经β-D-葡萄糖苷酶水解释放出挥发性糖苷配基。用气相色谱和质谱联用仪在游离态和键合态中分别检出了16种和9种萜类化合物,其中有5种为首次在柠檬香气中发现。酶法水解对柠檬香气有明显的增香作用。HPLC分析苷元可能是葡萄糖和鼠李糖。
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| 关 键 词： | 柠檬汁 葡萄糖苷酶 风味 萜类化合物 |
Studies on Free and Glucosidically Bound Terpenoids of Fresh Lemon Juice |
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| Wan Xiaochun Tang Jian.Studies on Free and Glucosidically Bound Terpenoids of Fresh Lemon Juice[J].Food and Fermentation Industries,1991(4):31-37. |
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| Authors: | Wan Xiaochun Tang Jian |
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| Abstract: | The isolation of free and glucosidically bound volatiles from fresh lemon juice by Amberlite XAD- 2 Absoption and elution with various selective solvents. are described. The glucosidically bound forms were first enzymatically hydfolysed to release aglycones with β-glucosida6e. 16 and 9 terpenoids were identifica-ted in free and bound fractions of aroma respectively by GC-MC, 7 of them have not been found in lemon aroma. The using of glucosidase for the enhancement of the aroma of lemon juice is emphasized. Sugar moiety of glycoside are probably glucose and rhamnose. |
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| Keywords: | Lemon β-Glucosidase Flavor Terpenoid |
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