【摘要】 应用Amberlite XAD-2柱及溶剂洗脱法从新鲜芹菜中提取与分离游离态和糖甙键合态的挥发性香气组分。键合态的组分经β-糖甙酶在37℃,pH=5的缓冲溶液中水解后,释放出挥发性组分。应用气相色谱和色谱质谱联用仪在游离态和键合态中分别鉴定了28个和21个组分。萜烯类、萜烯醇类、酮式萜烯、苯酞类构成了主体香气成分。其中有一些是首次在新鲜芹菜香气中发现。更多还原

【Abstract】 Free and glycosidically bonded volatiles from fresh pascal celery were isolated and separated by an Amberlite XAD-2 resin. The volatile components from bonded fraction were released by β-glucosidase hydrolysis in a buffer (pH=5) at 37°C for 48h. Total of 28 and 21 compounds Were found and quantitated in free and bonded fractions respectively by GC and GC/MS. Terpenes, terpene alcohols, terpene ketones and phthalides were the major components of fresh celery stalk flavor. Some of them were reported first time in fresh celery flavor.更多还原