摘要
为评价酸桔果皮的特征香气成分 ,先用同时蒸馏与萃取法 (SDE)提取酸桔果皮的精油 ,并用硅胶柱将精油分成碳氢化合物和含氧化合物两大部分 .含氧化合物部分具有果皮油的特征香气 ,用GC/MS对该部分进行了分析 ,鉴定出 56种含氧化合物成分 ,然后用GC Sniffing方法评价了酸桔果皮油的特征香气成分 ,明确了顺式氧化沉香醇、沉香醇、顺式氧化柠烯、香茅醛、香茅醇、香芹酮以及一些脂肪族醛等 1 2种成分对酸桔果皮的香气影响 .用这些成分按适当比调配成的混合液基本上能够代表原果皮的香气 .
The essential oil of sudachi(Citrus sudachi Hort. ex Shirai) was prepared from the peel by simultaneous distillation extraction(SDE), and separated into fractions of hydrocarbon and oxygenated compounds through a silicagel column. As the characteristic aroma was smelled in oxygenated fraction , this fraction was analyzed and fifty six compounds were identified by GC and GC/MS. Furthermore, sensory evaluation was carried out by the GC-Sniff test. Twelve compounds such as cis-linalool oxide, linalool, cis-limonene oxide, citronellal, citronellol, carvone and the aliphatic aldehydes were selected as the characteristic aroma constituents of the sudachi. The mixture of 12 compounds prepared along with the GC peak area smelled like the peel of sudachi.
