【摘要】 用β-D-葡萄糖苷酶酶解桂花鲜花后,利用固相微萃取法(SPME)分别分离酶解前后桂花香气成分,再用气相色谱-质谱联用仪(GC/MS)分析鉴定,并通过其总离子流色谱峰的峰面积进行归一化定量。经与酶解前的26种主要香气成分分析比较发现,酶解后,桂花主要香气成分质量分数均明显增长,其中顺、反-氧化芳樟醇,L-芳樟醇,萜烯二醇,L-α-萜品醇等的增长率分别达到176.4%、262%、113.5%、102.6%和189.8%。这充分证明了β-D-葡萄糖苷酶可水解鲜花香气的前体物质,释放出鲜花中潜在的香气成分,从而大幅度提高香气成分的质量分数。更多还原

【Abstract】 The aromatic compounds of sweet osmanthus were investigated by GC/MS.The volatiles before and after enzyme hydrolysis were sampled by solid-phase microextraction(SPME).According to SPME-GC/MS analysis,after enzyme hydrolysis,the mass fraction of main aromatic compounds increased clearly,especially cis-linalool oxide,trans-linalool oxide,L-linalool,terpendiol and L-α-terpineol,the increasing ratios of which reached 176.4%,262%,113.5%,102.6% and 189.8% respectively,compared with the sample before β-D-glucosidase hydrolysis.It was found that β-D-glucosidase could release the potential aromatic compounds of fresh flower after hydrolyzing the flavor precursors,as a result,it enhanced the mass fractions of the aromatic compounds.更多还原