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KMID : 0380619900220050549
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 5 p.549 ~ p.554
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Glycosidically Bound Volatile Components in Apricot(Prunus armeniaca var . ansu Max .)
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박준영/Park, Joon Young
김영희/김용태/김근수/Kim, Young Hoi/Kim, Yong Tae/Kim, Kun Soo
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Abstract
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Glycosidically bound fraction was separated from apricot by Amberlite XAD-2 adsorption and eluted with methanol. Aglycones were liberated from the bound fraction by enzymatic hydrolysis, acid hydrolysis or by means of simultaneous distillation-extraction at pH 3.0. A total of 40 components were identified in three bound volatile fractions. Besides linalool oxide, linalool, a-terpineol, nerol, geraniol, benzyl alcohol and 2-phenylethyl alcohol, previously reported as glycosidically bound volatiles, the following components were identified for the first time as glycosidically bound volatiles in apricot; 2.6-dimethyl-3,7-octadiene-2,6-diol. 3,7-dimethyl-l,5-octadiene-3,7-diol, (E)- and (Z)-2,6-dimethyl-2,7-octadiene-l,6-diol, 3,4-didehydro-β-ionol, 3-oxo-α-ionol, 3-hydroxy-7,8-dihydro-β-ionol. 3-oxo-7,8-dihydro-α-ionol. 3-hydroxy-β-ionone, eugenol, 4-hydroxyethylphenyl acetate and 2,3-dihydrobenzofuran.
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