气色谱-质谱/嗅觉检测联用分析九制陈皮腌制存放过程中香气成分的变化

研究九制陈皮腌制存放过程中香气成分的变化，为九制陈皮腌制存放工艺和质量控制提供依据。本研究以未腌制干燥柑桔皮（原料）及腌制后不同存放时间点九制陈皮为样品，采用气相色谱-质谱/嗅觉检测联用（GC-O/MS）对九制陈皮腌制存放过程中的挥发性成分进行分析鉴定，并结合相对气味活度值进行统计分析。共检测出58种挥发性成分，相对含量超过1%的化合物有6种。主要为烯烃类化合物，有38种，其中相对含量最高的为D-柠檬烯，最高达81.84%。存放至8个月时，挥发性化合物种类最少。随着九制陈皮风味形成，不同化合物对风味的贡献有较大变化。有香气特性的化合物有25种，关键性风味化合物有12种。醛类、酚类和烯烃类化合物对风味的贡献较大。存放至7个月时关键性风味物质种类最少，仅5种。研究表明九制陈皮腌制前后主要挥发性成分为D-柠檬烯，挥发性风味物质在腌制存放过程中物质种类和含量均有一定变化。

Changes in Aroma Components of Jiuzhi Tangerine Peel Pericarpium Citri Reticulatae during Pickling and Storage Determined by Gas Chromatography-mass Spectrometry/Olfactory

The changes in aroma components of Jiuzhi tangerine peel Pericarpium citri reticulatae during pickling and storage were examined to provide a basis for the preservation, storage and quality control of the tangerine peel. In this research, the untreated dry peel (raw material) and the pickled peel stored for different time periods after pickling were used as test samples, and gas chromatography-mass spectrometry/olfactometry (GC-MS/O) was used to analyze and identify the volatile components of untreated and treated peels during storage. The obtained relative odor activity values were subjected to statistical analysis. A total of 58 volatile components were detected, with the relative contents of 6 compounds exceeding 1%. The main components were 38 olefin compounds, with D-limonene having the highest relative content (81.84%). After 8 months of storage, the types of volatile compounds were the least. With the formation of the characteristic flavor of Jiuzhi tangerine peel Pericarpium citri reticulatae, the contribution of different compounds to the flavor changed greatly. There were 25 types of compounds with aroma characteristics with 12 compounds being the key flavor compounds. Aldehydes, phenols and olefin compounds were the significant contributors to the flavor. The types of the key flavor substances were the least (5 types only) after 7 months of storage. The research indicated that D-limonene was the main volatile component before and after pickling of Jiuzhi tangerine peel. The types and contents of volatile flavor substances changed to a certain extent during the pickling and storage.