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Chromatographic separation and partial identification of glycosidically bound volatile components of fruit

, : Chromatographic separation and partial identification of glycosidically bound volatile components of fruit. Journal Of Chromatography. 522: 255-266

Synthetic monoterpenic and aromatic ß-d-glucosides and ß-d-rutinosides were separated by Fractogel TSK HW-40 S chromatography according to their molecular size and interactions occurring between the aglycone moiety and the gel matrix. Under these conditions terpenyl rutinosides were eluted before the homologous glucoside derivatives. In the two classes, monoglucosides and rutinosides, aromatic glycosidically bound components had lower retention times than the corresponding terpenyl components. The use of over-pressure layer chromatography (OPLC) allowed the separation of glucoside and rutinoside derivatives, and in these two classes aromatic and several monoterpene compounds were well separated. Based on these results, the separation of glycosidically bound volatile components isolated from grapes (Muscat of Alexandria) a and apricot (Rouge du Roussillon) was undertaken using a three-step process. Silica gel fractionation allowed the separation of mono- and diglycosidic fractions present in apricot. Fifteen peaks were obtained from grape extracts by Fractogel chromatography, and under the same conditions sixteen and eleven peaks were detected in monosaccharidic and disaccharidic fractions, respectively isolated from apricot. The glycosidic fractions isolated by gel chromatography were purified by preparative OPLC, and some of them were sufficiently pure for a subsequent structural analysis. Moreover, partial identification of glycosidically bound volatile components separated by these two methods may be achieved using retention data when standard compounds are available; on the other hand, enzymatic hydrolysis of the isolated pure fractions gives information in the absence of reference compounds.


DOI: 10.1016/0021-9673(90)85195-2

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