食品科学2012，Vol.33Issue(8)：99-103,5.
微波辅助酸解释放刺梨汁键合态香气物质的效果
Releasing Effect of Microwave-Assisted Acid Hydrolysis on Bound Volatile Aroma Compounds in Rosa roxburghii Tratt（Cili Pear） Juice
周志 1范刚 2王可兴 2莫开菊 3程超 3潘思轶2
作者信息
- 1. 华中农业大学食品科学技术学院,湖北武汉430070／湖北民族学院生物资源保护与利用湖北省重点实验室,湖北恩施445000
- 2. 华中农业大学食品科学技术学院,湖北武汉430070
- 3. 湖北民族学院生物资源保护与利用湖北省重点实验室,湖北恩施445000
- 折叠
摘要
Abstract
The bound volatile aroma compounds of wild Cili pear juice were extracted by chromatographic separation on an Amberlite XAD-2 column followed by microwave-assisted acid hydrolysis（acid hydrolysis first under microwave treatment and then in a 40 ℃ water bath） and analyzed by GC-MS.One-factor-at-a-time and orthogonal array design methods were used for the optimization of microwave-assisted acid hydrolysis conditions.The most types of bound volatile aroma compounds were extracted when the water phase fraction obtained from Amberlite XAD-2 column chromatographic separation was adjusted to pH 1 with 1 mol/L HCl solution,treated by microwave for 3 min at 800 W and then kept in a 40 ℃ water bath for 36 h.Octanoic acid was identified as the most abundant compound,followed by n-hexadecanoic acid,4-（3-hydroxy-1-butenyl）-3,5,5-trimethyl-2-cyclohexen-1-one,4-（5-hydroxy-2,6,6-trimethyl-1-cyclohexen-1-yl）-3-buten-2-one,2,4-bis（1,1-dimethylethyl）-phenol,etc.Under the same conditions of pH and water bath temperature,microwave-assisted acid hydrolysis was more effective in releasing bound volatile aroma compounds from wild Cili pear juice than single acid hydrolysis for a longer time.关键词
刺梨/键合态香气化合物/微波辅助酸解Key words
Rosa roxburghii Tratt/bound volatile aroma compounds/microwave-assisted acid hydrolysis分类
轻工纺织引用本文复制引用
周志,范刚,王可兴,莫开菊,程超,潘思轶..微波辅助酸解释放刺梨汁键合态香气物质的效果[J].食品科学,2012,33(8):99-103,5.
