石榴汁糖苷键合态香气前体物质的初步研究

Preliminary Study on the Glycosidically Bound Aroma Compounds from Pomegranate Juice

摘要:

本文运用紫外可见光谱初步确定石榴汁糖苷键合态香气前体物质的特征吸收峰；利用高效液相色谱法和气相色谱-质谱联用法测定石榴汁酶解前后的糖基部分和配体部分，通过石榴汁酶解前后理化指标的测定来分析石榴汁中糖苷键合态香气前体物质。研究表明：紫外可见光谱分析得到糖苷键合态香气前体物质的特征吸收峰；理化指标测定中发现石榴汁酶解液TSS和还原糖含量增加较明显；HPLC检测到石榴汁中糖苷键合态香气前体物质的糖基主要以葡萄糖和果糖为主；GC-MS分析在酶解后的石榴汁中共检测出36种挥发性芳香化合物，其中石榴汁键合态物质有芳香醇类、萜烯类和醛类等，主要以正己醇、叶醇、四氢芳樟醇和苯乙醇等芳香醇类物质为主。本实验结果为进一步阐明石榴汁中糖苷键合态香气前体物质的结构提供依据。

Abstract:

The characteristic absorption peaks of glycosidically bound aroma precursors from pomegranate juice were initially identified from UV-visible spectra. The aglycones and the glycones were determined by HPLC and GC-MS analysis before and after enzymatic hydrolysis. The glycosidically bound aroma precursors were analyzed by monitoring the evolution of thephysicochemical properties of pomegranate juice without or with enzymatic hydrolysis. Characteristic absorption peaks of the glycosides were obtained using UV-visible spectra. The total soluble solid and reducing sugar content of the pomegranate juice showed significant differences for the samples treated with and without enzymatic hydrolysis. Glucose and fructose were determined as sugar moieties of the glycosides in pomegranate juice by HPLC analysis. A total of 36 volatile compounds were identified by GC-MS, and the bound aromas detected in the juice were mostly aromatic alcohols, terpenes, and aldehydes, which mainly included 1-hexyl alcohol, cis-3-hexen-1-ol, tetrahydrolinalool, and phenethyl alcohol. The results provide evidence to further explain the structure of glycosidically bound aroma precursors from pomegranate juice.