Guo W, Sakata K, Watanabe N, Nakajima R, Yagi A, Ina K, Luo S
Department of Applied Biological Chemistry, Faculty of Agriculture, Shizuoka University, Japan.
Phytochemistry. 1993 Aug;33(6):1373-5. doi: 10.1016/0031-9422(93)85093-7.
A new geranyl glycoside, geranyl 5-O-beta-D-xylopyranosyl-beta-D-glucopyranoside was isolated as an aroma precursor from tea leaves (Camellia sinensis var. sinensis cv Shuixian) for oolong tea. The isolation was guided by a two-phase acid hydrolysis and/or an enzymatic hydrolysis followed by GC and GC-MS analyses.
从乌龙茶用茶叶（茶树变种中华变种水仙）中分离出一种新的香叶基糖苷，香叶基5-O-β-D-吡喃木糖基-β-D-吡喃葡萄糖苷作为香气前体。分离过程通过两相酸水解和/或酶水解，随后进行气相色谱（GC）和气相色谱-质谱联用（GC-MS）分析来指导。
