| 基于GC-MS和GC-O联用法分析佛手精油关键香气成分 |
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| 引用本文： | 杨 君,郜海燕,储国海,李泽桦,牛云蔚,蔡 铭,胡安福,蒋 健.基于GC-MS和GC-O联用法分析佛手精油关键香气成分[J].食品科学,2015,36(20):194-197. |
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| 作者姓名： | 杨 君 郜海燕 储国海 李泽桦 牛云蔚 蔡 铭 胡安福 蒋 健 |
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| 作者单位： | 1.浙江中烟工业有限责任公司，浙江 杭州 310009；2.浙江省农业科学院食品科学研究所，浙江 杭州 310021；;
3.浙江工业大学海洋学院，浙江 杭州 310014；4.上海应用技术学院香料香精技术与工程学院，上海 201418 |
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| 摘 要： | 研究佛手精油的挥发性物质和关键香气成分。佛手经水蒸气蒸馏法提取精油,利用气相色谱-质谱(gas chromatography-mass spectrometer,GC-MS)结合气相色谱-嗅闻(gas chromatography-olfactometry,GC-O)技术对挥发性物质和香气成分进行分析。GC-MS-O检测出36种挥发性物质,主要成分为D-柠檬烯(34.69%)、γ-松油烯(20.42%)、β-甜没药烯(4.59%)。采用稀释法和强度法分析发现D-α-蒎烯、D-柠檬烯、β-芳樟醇、别罗勒烯、4-松油醇、α-佛手柑烯具有较大的香气强度;D-α-蒎烯、β-蒎烯、β-罗勒烯、橙花乙酸酯、α-佛手柑烯具有较大风味稀释因子。综合分析认为D-α-蒎烯和α-佛手柑烯是佛手精油的关键特征香味成分。
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| 关 键 词： | 佛手精油 香气成分 气相色谱-质谱联用仪 气相色谱-嗅闻技术 |
Characterization of Volatile Constitutes and Odorous Compounds in Essential Oil of Finger Citron (Citrus medica L.var.sarcodactylis Swingle) by GC-MS and GC-O |
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| YANG Jun,GAO Haiyan,CHU Guohai,LI Zehua,NIU Yunwei,CAI Ming,HU Anfu,JIANG Jian.Characterization of Volatile Constitutes and Odorous Compounds in Essential Oil of Finger Citron (Citrus medica L.var.sarcodactylis Swingle) by GC-MS and GC-O[J].Food Science,2015,36(20):194-197. |
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| Authors: | YANG Jun GAO Haiyan CHU Guohai LI Zehua NIU Yunwei CAI Ming HU Anfu JIANG Jian |
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| Affiliation: | 1. China Tobacco Zhejiang Industrial Co. Ltd., Hangzhou 310009, China;
2. Institute of Food Science, Zhejiang Acadmy of Agricultural Sciences, Hangzhou 310021, China;
3. College of Ocean, Zhejiang University of Technology, Hangzhou 310014, China;
4. Shanghai Institute of Technology, School of Perfume and Aroma Technology, Shanghai 201418, China |
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| Abstract: | The volatile constitutes and odorous compounds in essential oil of finger citron (Citrus medica L. var.
sarcodactylis Swingle) were evaluated. The oil was extracted by hydrodistillation and analyzed by gas chromatographymass
spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). A total of 36 compounds in the oil were
identified, among which, D-limonene (34.69%), γ-terpinene (20.42%), and β-bisabolene (4.59%) were the main compounds.
D-α-pinene, D-limonene, β-linalool, allo-ocimene, terpin-4-ol and α-bergamotene displayed strong aromatic intensity,
while D-α-pinene, β-pinene, β-ocimene, neryl acetate and α-bergamotene showed relatively higher flavor dilution (FD)
factor. The results demonstrated that D-α-pinene and α-bergamotene were the key contributors to the characteristic
aroma of finger citron oil. |
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| Keywords: | finger citron essential oil odorous compounds gas chromatography-mass spectrometry (GC-MS) gas chromatography-olfactometry (GC-O) |
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