摘要
分析6个不同香气型柑橘的果皮香气组分及关键香气物质成分,为柑橘果皮精油品质评价与发掘特殊香气柑橘精油提供依据。采用顶空-固相微萃取-气相色谱质谱联用法(HS-SPME-GCMS)分析柑橘果皮精油挥发性物质组成,结合相对气味活度值(relative odor activity value,ROAV)计算其关键香气物质构成。结果表明,从6个不同品种柑橘果皮精油中共鉴定出75种挥发性物质,其中单萜烯(73.82%~91.19%)含量最高,其次是醇类(4.32%~12.63%)和倍半萜烯(1.51%~10.20%),它们共同作用形成柑橘果皮独特的香气。有23种化合物为6种柑橘果皮精油中共有,其含量达80.33%~94.59%。根据其化合物组成,可将6种柑橘果皮精油分为柠檬烯型、柠檬烯/γ-萜品烯型和柠檬烯/3-蒈烯型3个化学类型。ROAV法分析表明,芳樟醇是6种柑橘果皮精油风味贡献最大的物质。此外,衢州香橙、资阳香橙、青皮、南丰蜜橘、金秋砂糖橘和红美人果皮精油的关键香气物质种类存在明显不同,分别为8、14、11、8、13和18种,这些关键香气物质在柑橘果皮精油的独特香气形成中发挥重要作用。
The aroma components and key aroma components from citrus peels with six different aroma types were analyzed to provide the basis for quality evaluation of citrus peels and development of special aroma citrus essential oils.The volatile components of essential oil from citrus peel were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GCMS),and the key aroma components were calculated by relative odor activity value(ROAV).The results showed that 75 volatile compounds were identified from the essential oils of 6 citrus cultivars.The content of monoterpene(73.82%~91.19%)was the highest,followed by alcohols(4.32%~12.63%)and sesquiterpene(1.51%~10.20%),and these components interact to form a unique aroma of citrus peel.There were 23 compounds common in essential oils of six citrus peel,and their contents reached about 80.33%~94.59%.According to the composition of the compounds,the six essential oils can be divided into three types:Limonene,limonene/γ-terpene and limonene/3-carene.ROAV analysis showed that linalool was the most important flavor component of six essential oils from citrus peel.In addition,the key aroma components of essential oils from Quzhou,Ziyang,Qingpi,Nanfeng,Jinqiuchatang and Hongmeiren were significantly different,and there were 8,14,11,8,13 and 18 aroma components,which would play an important role in the unique aroma formation of citrus peel essential oil.
作者
李丽
蒋景龙
胡佳乐
师一璇
黄佩
丁德宽
LI Li;JIANG Jinglong;HU Jiale;SHI Yixuan;HUANG Pei;DING Dekuan(Shaanxi Province Key Laboratory of Catalytic Foundation and Application,School of Chemical&Environmental Sciences,Shaanxi University of Technology,Hanzhong 723001,China;School of Biological Science and Engineering,Shaanxi University of Technology,Hanzhong 723001,China;Chenggu Fruit Industry Technical Guidance Station,Hanzhong 723200,China)
出处
《食品工业科技》
CAS
北大核心
2023年第24期259-269,共11页
Science and Technology of Food Industry
基金
陕西理工大学果树种质创制与栽培技术研究创新团队。
关键词
柑橘果皮
精油
顶空-固相微萃取
挥发性成分
相对气味活度值
citrus peel
essential oil
headspace solid phase microextraction
volatile organic compounds
relative odor activity value