摘要
用气相色谱 Kováts 保留指数,色-质联用等方法,研究了甜橙 Citrus sinensis(L.)Osbeck果皮精油化学成分及甜橙果肉香气浓缩物化学成分。从甜橙果皮精油中鉴定出29个成分,从甜橙果肉香气浓缩物中鉴定出40个成分,其中微量成分α-甜橙醛、β-甜橙醛是甜橙特征香气成分;探讨了甜橙贮藏过程果皮与果肉香气成分变化。
The methods of GC with fused silica capillary column,its Kovats reteion index of GC and GC-MS-DS etc.We were used to study thc aromatic compounds of the peel essential oil of Citrus sinensis (L) Osbeck and aromatic concentrates of fruit flesh.29 chemical constituents from the peels and 40 chemical constituents from the fruit flesh were identified.The trace con- stituents α-sinensal 0.01% and β-sinensal 0.01% are the special aroma ones for Citrus sinensis. At the same time,the changes flavor components in Citrus sinensis peels and fruit flesh during storage were also explored.
关键词
贮藏过程
香气成分
甜橙
色-质联用
保留指数
成分变化
Citrus sinensis
Essential oil
Aroma concentrates of fruit flesh
GC-MS
Retention index
