Tomiyama Kenichi, Sakurai Kazutoshi, Yaguchi Yoshihiro, Kawakami Yukihiro
Nat Prod Commun. 2016 Aug;11(8):1179-1180.
The volatile components -of the dried fruit of Luo Han Guo (Siraitia grosvenorii Swingle) belonging to the family Cucurbitaeae were analyzed by AROMASCOPE® technique using MonoTrap® DCC 18 as an absorbent. A total of 124 volatile components were identified from the headspace aroma solvent extract. The major components were ethanol, butan-l-ol, pentanal, 2-methylbutanal, hexanal, furfural, pent-3-en-2-one, acetic acid, propionic acid, 3- methylbutanoic acid, hexadecanoic acid, and so on. Among them, acetic acid, 3-methylbutanoic acid, and 3-hydroxy-4,5-dimethylfuran-2(5H)-one (sotolon) strongly contributed to the overall aroma of the fruit. Besides, sotolon and 5-ethyl-3-hydroxy-4-methylfuran-2(5H)-one (maple furanone) were responsible for - the characteristic molasses-like aroma of the fruit.
采用以MonoTrap® DCC 18为吸附剂的AROMASCOPE®技术，对葫芦科罗汉果（Siraitia grosvenorii Swingle）干燥果实的挥发性成分进行了分析。从顶空香气溶剂提取物中总共鉴定出124种挥发性成分。主要成分有乙醇、丁醇、戊醛、2-甲基丁醛、己醛、糠醛、3-戊烯-2-酮、乙酸、丙酸、3-甲基丁酸、十六烷酸等。其中，乙酸、3-甲基丁酸和3-羟基-4,5-二甲基呋喃-2(5H)-酮（ sotolon）对果实的整体香气有很大贡献。此外，sotolon和5-乙基-3-羟基-4-甲基呋喃-2(5H)-酮（枫呋喃酮）赋予了果实特有的糖蜜样香气。
