基于高效液相色谱-二极管阵列检测器结合气相-质谱/脉冲火焰检测器分析香橙中类黄酮和挥发性物质

Analysis of flavonoids and volatile compounds in yuzu based on high performance liquid chromatography-diode array detector and gas chromatography-mass spectrometry/pulsed flame photometric detector

以香橙不同部位(果肉和果皮)为研究对象,采用高效液相色谱-二极管阵列、固相微萃取结合气相色谱-质谱/脉冲火焰检测器对香橙果实中6种类黄酮物质(芸香柚皮苷、柚皮苷、橙皮苷、新橙皮苷、柚皮素和橙皮素)和挥发性物质进行定性和定量分析,探讨香橙不同部位目标类黄酮物质和挥发性物质的分布规律。结果表明,香橙果肉和果皮中仅检测出芸香柚皮苷、柚皮苷、橙皮苷和新橙皮苷4种目标类黄酮物质,且果皮中总目标类黄酮物质含量明显高于果肉中含量;在香橙果实中共检测到69种挥发性化合物,果肉中的挥发性化合物种类(60种)多于果皮中(57种),而果肉中的含量低于果皮中;此外,芳樟醇(花香)、柠檬烯(橘香)、丁酸乙酯(果香)、对伞花烃(橘香)、α-蒎烯(松香)、β-月桂烯(果香和香脂味)、萜品油烯(松香)和乙酸丁酯(果香)是果肉中气味活性值(odor activity values,OAV)>100的重要特征风味组分;芳樟醇(花香)、柠檬烯(橘香)、α-蒎烯(松香)、β-月桂烯(果香和香脂味)、对伞花烃(橘香)、α-水芹烯(橘香)、石竹烯(油炸味、香料味)、丁酸乙酯(果香)是果皮中OAV>1000的重要特征风味组分;芳樟醇是香橙中最具有风味活性的物质;该研究可为香橙加工生产提供理论依据。

This study took different parts of yuzu(pulp and peel)as the research objects.Six kinds of flavonoids(narirutin,naringin,hesperidin,neohesperidin,naringenin,and hesperetin)and volatile substances in yuzu fruit were qualitatively and quantitatively analyzed by a high-performance liquid chromatography-diode array detector,solid phase microextraction combined with gas chromatography-mass spectrometry/pulsed flame photometric detector.The distribution of target flavonoids and volatile compounds in different parts of yuzu fruit was investigated.Results showed that only four target flavonoids were detected in yuzu pulp and peel,including narirutin,naringin,hesperidin,and neohesperidin.The content of total target flavonoids in the peel was significantly higher than that in the pulp.Moreover,a total of 69 volatile compounds were identified in the yuzu fruit.The number of volatile compounds in the pulp(60)was more than that in the peel(57),while the content in the pulp was lower than that in the peel.In addition,linalool(floral),limonene(citrusy),ethyl butanoate(fruity),p-cymene(citrusy),α-pinene(piney),β-myrcene(fruity and fatty),terpinolene(piney),and butyl acetate(fruity)were important characteristic flavor components with odor activity values(OAV)>100 in the pulp.Linalool(floral),limonene(citrusy),α-pinene(piney),β-myrcene(fruity and fatty),p-cymene(citrusy),α-phellandrene(citrusy),caryophyllene(fried,spice),and ethyl butanoate(fruity)were important characteristic flavor components with OAV>1000 in the peel.Linalool was the most flavor-active substance in yuzu.This study can provide a theoretical basis for yuzu production and processing.