手性含硫食品香料立体异构体香气特性及天然组成研究

项目名称： 手性含硫食品香料立体异构体香气特性及天然组成研究

项目编号： No.31271932

项目类型： 面上项目

立项/批准年度： 2013

项目学科： 农业科学

项目作者： 田红玉

作者单位： 北京工商大学

项目金额： 85万元

中文摘要： 手性香料的香气特性与立体结构密切相关。本项目拟研究手性含硫食品香料立体异构体的香气特性以及天然组成情况。主要研究利用酶催化或不对称合成的方法制备手性含硫食品香料各个立体异构体，包括巯基醇类、巯基醛酮类、巯基羧酸酯和四氢呋喃硫醇类及其衍生物。对所得到的手性食品香料各个立体异构体利用GC-O、电子鼻等手段进行香气特性分析研究，比较立体异构体、消旋体之间香气特性的区别，探讨含硫香料立体结构和香气特征关系。对天然存在的手性含硫食品香料，通过传统溶剂萃取、固相微萃取、溶剂辅助蒸馏萃取等方法从肉类、蔬菜和水果等各种食品中进行提取分离，利用手性GC及二维手性GC进行分析，用自制的手性含硫食品香料立体异构体作为内标或外标，对手性含硫香料各个立体异构体的组成进行定性和定量的测定。本项目的研究一方面可以加深对手性香料立体结构和香气特性关系的认识，另一方面对实现这些手性含硫香料单一立体异构体的应用具有重要意义。

中文关键词： 含硫香料；手性；立体异构体；制备；香气特性

英文摘要： The odor properties of chiral flavors relate closely to their stereo structures. The odor properties and natural distributions of stereoisomers of chiral sulfur-containing flavors will be investigated in this project. The stereoisomers of chiral sulfur-containing flavors will be prepared by enzymatic methods and asymmetric syntheses, including mercapto-containing alcohols, aldehydes, ketones and carboxylates, tetrahydrofuranthiols and their derivatives. The odor properties of the prepared single stereoiosmers will be evaluated by GC-O and electronic nose and compared with those of the corresponding racemates. The relationship between the stereo structures and odor properties of chiral sulfur-containing flavors will be explored. To those naturally occurring chiral sulfur-containing flavors, their distributions of stereoisomers will be analyzed and determined qualitatively and quantitatively by chiral GC or two-dimentional GC with self-prepared single stereoisomers as internal or external standards after extracting from various food, such as meat, vegetables and fruits by traditional solvent extraction, SPME, or SAFE. The work in this project will broaden the understanding of the relationship between the stereo structures and odor properties of chiral flavors and be significant to the application of single stereoi

英文关键词： sulfur-containing flavors；chirality；stereoisomers；preparation；odor properties