项目名称： 花果类天然产物特征香气组成与香韵结构的相互协同作用机制研究

项目编号： No.21476140

项目类型： 面上项目

立项/批准年度： 2015

项目学科： 有机化学

项目作者： 肖作兵

作者单位： 上海应用技术大学

项目金额： 90万元

中文摘要： 针对目前花果类天然产物的特征香气成分与香韵结构之间的关系不清楚，特征香气的形成机理不明确等科学问题，本项目旨在以花果类天然产物为研究对象，借助于香气指纹、顶空气相色谱质谱和气相色谱嗅辨等技术，研究其不同香气成分与香韵结构之间相互作用机制，探究香气成分的种类和含量与香韵结构之间的关系以及不同香韵之间的相互协同作用。同时，结合化学计量学理论体系中偏最小二乘、支持向量机方法对天然产物特征香气的形成机理进行系统的研究，进一步从理论上解释和探讨天然产物特征香气的形成规律，并用其指导设计新的香精体系，从而实现对花果类香精特征香气的有效调控。而通过理论和实验相结合的方法研究花果类天然产物特征香气组成与香韵结构的协同作用机制及特征香气形成规律，除本课题组发表的文章和预研工作外，尚未见国内外文献报道。通过本项目的研究，不仅可以实现香气分子与香韵结构的精确匹配，而且有助于丰富和发展香精分子的设计理论。

中文关键词： 天然产物；香气组成；香韵结构；协同机制

英文摘要： The relationship between the characteristic aroma compounds and note attributes of flower and fruit natural products was not clear, so was the formation regulation of the characteristic aroma.In the present study, the natural flowers and fruits were investigated to explore the interaction mechanism between the aroma compounds and note attributes, and the correlation among different notes by the technology of electronic nose, gas chromatography-mass spectrophy and gas chromatography -olfactometry. The multivariate statistics analysis (partial least squares and support vector machine) was applied to study and explain the formation mechanism of the characteristic aroma compounds in these natural products. It will be guide the design of a new flavor system, and the characteristics aroma of these flowers and fruits could be effectively controlled. It turned out that no report about the combination of theoretical and experimental research on the formation mechanism of aroma compounds and note attributes had been available except the work from our research group. A better comprehension of this study will be significantly helpful for achieving precise match between the aroma molecules and note attribute. The research results will enrich and develop the theory of designing flavor molecules.

英文关键词： natural products;aroma composition;note attribute;coordination mechanism