色谱

色谱

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气相色谱-质谱法研究香叶基-β-D-吡喃葡萄糖苷的热裂解行为

解万翠1,2,顾小红1,罗昌荣2,王光雨2,汤坚1

  

  1. 1.Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University,
    Wuxi 214036, China; 2.Huabao Food Flavour & Fragrance (Shanghai) Co., Ltd, Shanghai 201821, China

  • 收稿日期:2005-08-23 修回日期:2006-01-06 出版日期:2006-07-30 发布日期:1986-12-25
  • 通讯作者: 解万翠

Study on the Pyrolysis Behavior of Geranyl-β-D-Glucopyranoside by Gas Chromatography-Mass
Spectrometry

XIE Wancui1,2, GU Xiaohong1, LUO Changrong2, WANG Guangyu2, TANG Jian1

  

  1. 1.Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University,
    Wuxi 214036, China; 2.Huabao Food Flavour & Fragrance (Shanghai) Co., Ltd, Shanghai 201821, China

  • Received:2005-08-23 Revised:2006-01-06 Online:2006-07-30 Published:1986-12-25
  • Contact: XIE Wancui

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摘要：

为了研究香叶醇的糖苷类香料前体香叶基-β-D-吡喃葡萄糖苷的热裂解行为,在200,300,400 ℃条件下,分别采用
在线模式的裂解仪无氧裂解和离线模式的高温熔盐加热裂解,热解产生的物质均经毛细管气相色谱-质谱仪进行定性和定
量检测。根据实验结果,对香叶基-β-D-吡喃葡萄糖苷的裂解机理进行了初步探讨。实验发现,香叶基-β-D-吡喃葡萄糖
苷在200 ℃条件下裂解量很少;300 ℃条件下裂解产生大量香叶醇,而其他杂质较少;随着温度的升高,400 ℃条件下裂解
产生的副产物明显增加。实验结果表明以300 ℃条件下裂解效果最好。同时,香叶基-β-D-吡喃葡萄糖苷热裂解产生了特
征香味成分香叶醇,其裂解的基本反应是O-糖苷键的断裂。在试验的两种方法中,在线裂解模式实验方法先进,定性直接,
结果准确;离线裂解模式实验方法操作方便,简单易行,而且在定性基础上可以实现定量分析。

关键词: 葡萄糖苷, 气相色谱-质谱法, 热裂解, 香料前体 , 香叶醇

Abstract:

In order to investigate the pyrolysis behavior of the flavor precursor of
geranyl-β-D-glucopyranoside, the glycoside was pyrolyzed at 200, 300, 400 ℃ in an on-line
pyrolyzer under anaerobic conditions and in an off-line mode separately. Gas chromatography-mass
spectrometry (GC/MS) was used for the qualitative and quantitative analysis of the pyrolysis
products. The thermal degradation mechanism of geranyl-β-D-glucopyranoside was discussed according
to the results. Little geranyl-β-D-glucopyranoside was pyrolyzed at 200 ℃ and there were a large
amount of geraniol and little by-products produced at 300 ℃. With the increasing temperature to 400
℃, both the pyrolytic products and by-products were significantly increased. Therefore, it
indicated that the optimized temperature of pyrolysis was 300 ℃. The main pyrolysis product of the
glycoside was geraniol. It showed the primary decomposition reaction took place with the breaking of
glycosidic linkage, the cleavage of O-glycosidic bond as expected. The on-line mode experiment was a
rapid and good qualitative method for the pyrolysis, and the off-line mode can be used as a
quantitative method based on the qualitative analysis.

Key words: flavor
precursors , geraniol, glycoside, pyrolysis, gas chromatography-mass spectrometry (GC/MS)