微波辅助酸解释放刺梨汁键合态香气物质的效果

摘要

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.%以野生刺梨汁为研究对象,采用微波辅助酸解,结合Amberlite XAD-2树脂吸附和GC-MS分析技术,研究其释放键合态香气物质的最佳微波辅助酸解条件,并与单一酸解比较其释放键合态香气物质的效果。结果表明：pH1.0含糖苷类物质的刺梨汁水相经800W功率的微波能辅助酸解3min后,再在40℃酸解36h,释放的键合态香气物质的种类最多;其中含量最高的是辛酸,其次为棕榈酸、4-（3-羟基-1-丁烯基）-3,5,5-三甲基-2-环己烯-1-酮、4-（5-羟基-2,6,6-三甲基-1-环己烯基）-3-丁烯-2-酮、2,4-二叔丁基苯酚等;微波辅助酸解释放刺梨汁键合态香气物质效果明显优于同pH值和同温度下酸解时间更长的单一酸解效果。