食品与发酵工业 >

2024 , Vol. 50 >Issue 14: 50 - 59

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036576

研究报告

不同水解方式下陈皮键合态挥发性化合物的比较

  • 李笛帆 ,
  • 李玉婷 ,
  • 余祥英 ,
  • 杨金易
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  • 1(华南农业大学 食品学院,广东 广州,510642)
    2(东莞理工学院 生命健康与技术学院,中国轻工业健康食品开发与营养调控重点实验室,东莞市特色食品精准设计重点实验室,食品营养健康工程与智能化加工研究中心,广东 东莞,523808)
第一作者：硕士研究生(余祥英讲师和杨金易副教授为共同通信作者,E-mail:yuxy@dgut.edu.cn;yjy1979@163.com)

收稿日期: 2023-06-25

  修回日期: 2023-07-14

  网络出版日期: 2024-08-02

基金资助

国家自然科学基金项目(32202011);广东省基础与应用基础研究基金项目(2020A1515110950);东莞理工学院高层次人才(创新团队)科研启动项目(KCYCXPT2017007);广东省创新强校创新团队项目(2021KCXTD035)

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Comparison of bound volatile compounds in Citri reticulatae Pericarpium under different hydrolysis methods

  • LI Difan ,
  • LI Yuting ,
  • YU Xiangying ,
  • YANG Jinyi
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  • 1(College of Food Science, South China Agriculture University, Guangzhou 510642, China)
    2(Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China)

Received date: 2023-06-25

  Revised date: 2023-07-14

  Online published: 2024-08-02

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摘要

为比较不同水解条件对陈皮键合态挥发性化合物释放的影响,采用Amberlite XAD-2树脂吸附洗脱分离得到陈皮中键合态挥发性化合物前体,将其在β-葡萄糖苷酶、果胶酶、混合酶(β-葡萄糖苷酶与果胶酶)和酸4种条件下进行水解释放,采用GC-MS和气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry, GC-IMS)对水解得到的键合态挥发性化合物进行分离分析。GC-MS分析显示,3种酶法水解得到的键合态挥发性化合物共有35种,其中β-葡萄糖苷酶和混合酶水解得到的化合物主要为酯类(占比分别高达93.42%和90.55%),以苯甲酸甲酯含量最高,辛酸甲酯等脂肪酸甲酯次之,这些成分在游离态挥发性成分以及果胶酶水解中未检出;酸法水解得到的键合态挥发性化合物共有50种,主要为萜烯结构的醛类、醇类。GC-IMS分析显示,酶解生成的成分以醛、醇类为主,果胶酶酶解释放的化合物组成与空白组类似,酸解生成的成分以醛、酮、酸类为主。综上所述,β-葡萄糖苷酶较果胶酶更利于陈皮键合态挥发性化合物的释放,且水解条件较酸解温和,是释放陈皮键合态挥发性化合物的较优选择。

关键词： 陈皮; 挥发性化合物; 键合态; 酶水解; 酸水解; β-葡萄糖苷酶

本文引用格式

李笛帆 , 李玉婷 , 余祥英 , 杨金易 . 不同水解方式下陈皮键合态挥发性化合物的比较[J]. 食品与发酵工业, 2024 , 50(14) : 50 -59 . DOI: 10.13995/j.cnki.11-1802/ts.036576

Abstract

To compare the effects of different hydrolysis conditions on the release of bound volatile compounds from Citri reticulatae Pericarpium, the precursor of bound volatile compounds in Citri reticulatae Pericarpium was obtained through adsorption and elution separation in Amberlite XAD-2 resin, and then hydrolyzed and released under four conditions, including β-glucosidase, pectinase, mixed enzyme (β-glucosidase and pectinase), and acid.Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion migration spectroscopy (GC-IMS) were used for the analysis of released volatile compounds.GC-MS analysis showed that a total of 35 bound volatile compounds were identified from three enzymatic hydrolysis methods.The compounds hydrolyzed by β-glucosidase and mixed enzyme were mainly esters (93.42% and 90.55%, respectively) with methyl benzoate of the highest content, followed by methyl caprylate and other fatty acid methyl esters, and these esters were undetected in free volatile compounds and pectinase hydrolysis, while a total of 50 bound volatile compounds were identified in acid hydrolysis, mainly aldehydes and alcohols with terpene structure.GC-IMS analysis showed that the compounds produced by enzymatic hydrolysis were mainly aldehydes and alcohols, and the compound composition of pectinase hydrolysis was similar to blank, while the compounds produced by acid hydrolysis were mainly aldehydes, ketones and acids.In conclusion, β-glucosidase was favorable to the release of Citri reticulatae Pericarpium bound volatile compounds than pectinase, and also of milder hydrolysis condition than acid, thus hydrolysis by β-glucosidase was a better choice for Citri reticulatae Pericarpium to release the bound volatile compounds.

Key words： Citri reticulatae Pericarpium; volatile compounds; bound form; enzymatic hydrolysis; acid hydrolysis; β-glucosidase

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