Study On The Chemical Fingerprint Of Aroma Of Ilex Latifolia Thunb And Inhibiting Bacteriae Effect Of Some Peculiar Components

The aromatic components of Hex latifolia Thunb were qualitatively and quantitatively analyzed, in which more than 30 components were recognized, occupied over 90 % of the amount of essential oil, and the most of them were alcohols and aldehydes. The alcohols account for 33 % of the amount of essential oil, the aldehydes account for 25 %, alkanes account for 14 %, and fatty acids and esters account for 17 %. As to the single component, the components with high content were 2,6-Octadien-1-ol, 3,7-dimethyl, [E], Benzaeacetaldehyde, 1-Hexanol, Acetic acid, Eicosane, 1,3-Pentadiene,[E], 1,6-Octadien-3-ol,3,7-dimethyl,3-Cyclohexene-1-methanol,alpha,alpha and so on, which were the major components of aroma. The many of little molecules of alcohols and aldehydes compose the specific faint scent flavor of Hex latifolia Thunb. Benzaldehyde, characteristic aromatic compound of Hex latifolia Thunb, tastes the peculiar bitter flavor of Ilex latifolia Thunb.An analysis on the aromatic composition of the processed samples from Ningbo, Xinchang and Hangzhou of the same species of Ilex latifolia Thunb was conducted. The common major components from the three areas were Ethyl acetate, 2,6-Octadien-l-ol, 3,7-dimethyl, [E], 1,6-Octadien-3-ol,3,7-dimethyl, Acetic acid, Butanal 3-memyl, Hexanal, Nonanoic acid,methyl ester, Benzaeacetaldehyde, 3-Hexen-1-ol, [Z], Hexadecanol, 1-Hexanol, 3-Cyclohexene-l-methanol,alpha,alpha, Undecane, 1,3-Cyclohexadiene, l-methyl-4-[1-methyl] and so on. However, the contents of the major components from the three product areas differ from each other, because the different product area climate, soil conditions, ecological environment, and development stages of Ilex latifolia Thunb affected the biosynthesis process of aroma compounds.Through the investigation on the changes in the aromatic components before and after processing, it was detected that the kinds and the contents of the aromatic components varied, for the effect of the working procedures of Airing, De-enzyme, Rolling programme and Dry procedure. After process, the aromatic components with high boiling points increased, such as metabolizing substances from fats, C6 alcohols, C6 aldehydes, terpenol and ketones. At me same time, the plenty of low boiling point smelling gramineous odors and faint scents, such as Z-3-hexen-l-ol, Z-3-hexenyl acetate, and Hexanal et al. emitted. The peculiar aroma of Ilex latifolia Thunb shaped in the end.Based on the investigation on glucosides in fresh leaves of Bex latifolia Thunb, as well as the effect of exotic grycoside hydrolase on the aromatic composition, it was found out mat the precursors of the terpenol and aromaticalcohols aromas mainly exist in the form ofβ-primeveroside or other glucosides rather manβ-glucosides. More the glucoside metabolites were produced under hydrolyzation by the crude enzyme powders made from tea leaves man hydrolyzation by pureβ- glucosidase.Through the comparison of bonded aroma with free aroma content, it is discovered mat the certain content of 1-Hexanol, Z-3-hexen-1-ol, linalool, 1-Octanol, 3-Cyclohexene-1-methanol,alpha,alpha, 2,6-Octadien-1-ol, 3,7-dimethyl, [E], Phenylethyl alcohol from the fresh leaves of Bex latifolia Thunb was released after some glucoside grycoside hydrolase were added. And b/f values of the various alcohols were more man 1. Therefore, there were more bonded aroma than free aroma in the fresh leaves of Bex latifolia Thunb, and the strong transferring potential of aroma precursors to free aroma in the leaves. That propose mat not only green tea technics but also black tea technics can be used to Ilex latifolia Thunb process, so as to improve Bex latifolia Thunb tea soup bitter and show merchant Bex latifolia Thunb flavor.Based on the inhibming bacteriae investigations of the main aromatic components of Ilex latifolia Thunb, the the main aromatic components occupied the broad-spectrum inhibiting bacteriae efficacity, and displayed the obvious controlling effect on the growth of Staphylococcus aureus, Escherichia coli, Bacillus subtilis, Candida albicans, Pseudomonas aeruginosa, Penicllium , in which the 3-Cyclohexene-l-methanol,alpha,alpha showed the strongest controlling effectiveness on Stapbylococcus aureus, Escherichia coli and Candida albicans. The least inhibiting concentration (MIC) by which 3-Cyclohexene-1-methanol, alpha, alpha killed Staphylococcus aureus, Escherichia coli and Candida albicans were 25μg/ ml, 12.5μg / ml and 12.5μg / ml, respectively.The chemical fingerprint of aroma of Hex latifolia Thunb, and inhibiting bacteriae effect of some peculiar components are discussed in this dissertation, which should be used for reference on the Hex latifolia Thunb deep development...