Page 139 - 《精细化工》2020年第5期

第 37 卷第 5 期 精 细 化 工 Vol.37, No.5
202 0 年 5 月 FINE CHEMICALS May 2020

香料与香精
酶/酸水解毛叶木姜子中键合态香味成分的比较

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梁 淼 ，杨 艳 ，石嘉悦 ，汪兴平 ，郑福平 ，余爱农 1,3*
（1. 湖北民族大学 化学与环境工程学院, 湖北 恩施 445000；2. 湖北民族大学 生物科学与技术学院,
湖北 恩施 445000；3. 北京工商大学 北京食品营养与人类健康高精尖创新中心，北京 100048）
摘要：采用 Amberlite XAD-2 树脂吸附洗脱分离毛叶木姜子中的键合态香气物质前体，将分离得到的键合态香
气物质前体在 AR2000 酶、果胶酶和酸 3 种条件下分别进行水解释放，采用气相色谱-质谱联用法（GC-MS）对
水解后的键合态香气物质进行分离分析。结果表明：3 种水解条件得到的键合态香气物质共有 90 种，主要为萜
烯类和含氧萜类物质。其中，香叶醇在 2 种酶水解条件下均含量高，果胶酶水解条件下含量最高达 21798.79 μg/L；
共 34 种香气物质具有明显香气特征，2 种酶水解下最显著的香气特征为花香和甜香；酸水解条件下最显著的香
气特征为花香。酶水解与酸水解条件下得到的键合态香气物质存在明显差异，果胶酶水解条件下所检出的香气
物质种类多且含量较高。因此，果胶酶处理更有利于毛叶木姜子键合态香气成分的释放。
关键词：毛叶木姜子；键合态香气物质；酶水解；酸水解；香料与香精
中图分类号：O657.63；TS264.3 文献标识码：A 文章编号：1003-5214 (2020) 05-0989-08

Comparison of enzymatic and acid hydrolysis of bound aroma
compounds in Litsea mollis Hemsl.

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LIANG Miao , YANG Yan , SHI Jiayue , WANG Xingping , ZHENG Fuping , YU Ainong 1,3*
（1. School of Chemistry & Environmental Engineering, Hubei University for Nationalities, Enshi 445000, Hubei,
China; 2. College of Biological Science and Technology, Hubei University for Nationalities, Enshi 445000, Hubei,
China; 3. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and
Bussiness University, Beijing 100048, China）
Abstract: Bound aroma precursors from Litsea mollis Hemsl. were separated by Amberlite XAD-2 column
chromatography and then hydrolyzed under AR2000 enzyme, pectinase and acid three different conditions
to release bound aroma compounds, respectively. The obtained bound aroma compounds were analyzed by
gas chromatography-mass spectrometry (GC-MS). The result showed that 90 bound aroma compounds
were identified under three hydrolysis conditions, mainly including terpenes and oxygenated monoterpenes.
Among them, geraniol was more abundant compound under two enzymatic hydrolysis conditions, its
highest content of 21798.79 μg/L was obtained under the pectinase hydrolysis condition. A total of 34
aroma substances exhibited obvious aroma characteristics. And the most significant aroma characteristic
was floral and sweet under two enzymatic hydrolysis conditions, and that was floral under the acid
hydrolysis. There were obvious differences in the composition of bound aroma compounds under the
enzymatic hydrolysis conditions and acid hydrolysis condition. The more kinds and high content of aroma
compounds were detected under the pectinase hydrolysis condition. Therefor, pectinase hydrolysis is more
conducive to release the bond aroma components of Litsea mollis Hemsl..
Key words: Litsea mollis Hemsl.; bound aroma compounds; enzymatic hydrolysis; acid hydrolysis;
perfumes and essences

香味化合物不仅以游离态形式存在，还以键合态 形式存在。糖苷键合态香气物质是一类可以与糖类物

收稿日期：2019-11-20; 定用日期：2020-01-19; DOI: 10.13550/j.jxhg.20191094
基金项目：国家重点研发计划重点专项（2018YFD0400104）；北京食品营养与人类健康高精尖创新中心开放基金（20171010）
作者简介：梁 淼（1996—），女，硕士生。联系人：余爱农（1963—），男，教授，E-mail：a.n.yu@163.com。