| 柠檬果皮香气成分的GC-MS分析 |
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| 引用本文： | 何朝飞,冉玥,曾林芳,张雪莲,张耀海,王成秋,焦必宁. 柠檬果皮香气成分的GC-MS分析[J]. 食品科学, 2013, 34(6): 175-179. DOI: 10.7506/spkx1002-6630-201306039 |
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| 作者姓名： | 何朝飞 冉玥 曾林芳 张雪莲 张耀海 王成秋 焦必宁 |
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| 作者单位： | 1.农业部柑桔产品质量安全风险评估实验室(重庆)，西南大学柑桔研究所，重庆 400712；2.西南大学食品科学学院，重庆 400715 |
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| 基金项目： | 国家现代农业(柑橘)产业技术体系建设专项(CARS-27);农业部“948”计划项目(2012-Z13) |
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| 摘 要： | 为研究柠檬果皮的香气特征和加强柠檬感官品质的调控，以同一生长环境的3个不同柠檬品种(粗柠檬、尤力克柠檬和北京柠檬)的果皮为研究对象，采用顶空固相微萃取技术联合运用气质联用技术进行果皮香气成分的分析测定，以内标法进行定量。分别检出尤力克柠檬、北京柠檬和粗柠檬各有67、65种和65种香气组分，主要有烯烃类、醇类、醛类、酯类和酮类物质。结果表明：柠檬感官品质的差异除了受环境的影响外，基因型的不同也起到决定性作用；尤力克柠檬比北京柠檬和粗柠檬具有更高的感官品质。
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| 关 键 词： | 柠檬 香气成分 顶空固相微萃取 气质联用 |
| 收稿时间： | 2012-01-09 |
Analysis of Aroma Components from Peels of Different Lemon Varieties by GC-MS |
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| HE Chao-fei,RAN Yue,ZENG Lin-fang,ZHANG Xue-lian,ZHANG Yao-hai,WANG Cheng-qiu,JIAO Bi-ning. Analysis of Aroma Components from Peels of Different Lemon Varieties by GC-MS[J]. Food Science, 2013, 34(6): 175-179. DOI: 10.7506/spkx1002-6630-201306039 |
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| Authors: | HE Chao-fei RAN Yue ZENG Lin-fang ZHANG Xue-lian ZHANG Yao-hai WANG Cheng-qiu JIAO Bi-ning |
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| Affiliation: | 1. Laboratory of Quality and Safety Risk Assessment for Citrus Products (Chongqing), Ministry of Agriculture,Citrus Research Institute, Southwest University, Chongqing 400712, China；2. College of Food Science, Southwest University, Chongqing 400715, China |
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| Abstract: | The aroma components from lemon peels of different varieties such as rough lemon, eureka lemon and meyer lemon grown in same condition were detected and analyzed by solid phase micro-extraction (SPME) coupled with GCMS. Semi-quantitative evaluation of aroma components were carried out by comparing peak area of each compound and its internal standard. The results showed that 67, 65 and 65 flavor compounds were identified in the peels of eureka lemon, meyer lemon and rough lemon, respectively. Volatile compounds mainly included sesquiterpene hydrocarbons, alcohols, aldehydes, esters and ketones. The difference of aroma compounds in lemon was determined by genotype. Therefore, eureka lemon has higher sensory quality than meyer lemon and rough lemon. |
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| Keywords: | lemon aroma components HS-SPME GC-MS |
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