为探索提高香气质、增强底香厚实性的方法，以及进一步探索糖苷类香料前体作为香原料用于高温食品加香的可行性，基于天然等同结构的单萜烯醇糖苷键合态香料前体，对其性质进行深入研究。本文遵循立体选择性合成方法，首先选择具有典型正甜及花香韵的香料玫瑰醇为主要原料，与溴代五乙酰糖进行糖苷化反应，采用改进的Koenigs-Knorr法，合成玫瑰醇-β-D-五乙酰基吡喃葡萄糖苷，然后在碱性条件下进行脱乙酰化反应，得到玫瑰醇-β-D-葡萄糖苷键合态香料前体，粗品经制备液相色谱进行分离纯化得到目标产物，以FT-IR、1H NMR和LC-MS等进行表征，确定为天然等同结构。最后采用RP-HPLC测定其含量为99.46%。研究结果为单萜烯醇-β-D-吡喃葡萄糖苷键合态香料前体的立体合成提供重要数据，为探讨糖苷类香料前体的性质及在耐高温食品中的应用研究提供香原料。

To determine a method for improving the aroma quality and strengthening the undertone, and to explore the possibility of using glycosidic flavor precursors as raw materials in thermo-flavoring, a natural identical flavor precursor in monoterpenol glycosidically bound form was synthesized and the corresponding properties were studied. For stereoselective synthesis, rhodinol with typical pure-sweet and floral notes was chosen as the main raw material to carry out the glycosylation reaction with tetra-O-acetate-α-D-glucopyranosyl bromide. Rhodinol-β-D-glucoside pentaacetate was obtained by using the modified Koenigs-Knorr reaction, and the deacetylation reaction in alkaline conditions was conducted to yield a flavor precursor with a rhodinol-β-D-glucosidic linkage. The target product was obtained after the crude products were separated and purified by preparative liquid chromatography, and its natural identical structure was confirmed by Fourier transform infrared spectroscopy (FT-IR), proton nuclear magnetic resonance (1H-NMR), and liquid chromatography–mass spectrometry (LC-MS). Finally, the content was determined to be 99.46% by reverse phase high performance liquid chromatography (RP-HPLC). The results provide important data for the stereoselective synthesis of flavor precursors with a monoterpenol-β -D-glucopyranosidic linkage as well as a method to prepare flavoring raw materials for the study of properties of glycosidic flavor precursors and their application in high-temperature-resistant foods.

国家自然科学基金资助项目(21275035)；云南中烟工业有限责任公司技术中心科技项目(HYHH2013HX03)；云南中烟工业有限责任公司科技项目(2013CP02)；