| 香橼精油的组成及香气活性成分的GC-MS-O分析 |
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| 引用本文： | 牛丽影,郁萌,刘夫国,李大婧,刘春泉.香橼精油的组成及香气活性成分的GC-MS-O分析[J].食品与发酵工业,2013,39(4):186-191. |
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| 作者姓名： | 牛丽影 郁萌 刘夫国 李大婧 刘春泉 |
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| 作者单位： | 1. 江苏省农业科学院农产品加工研究所,江苏南京,210014;国家农业科技华东(江苏)创新中心农产品工程技术研究中心,江苏南京,210014
2. 江苏省农业科学院农产品加工研究所,江苏南京,210014;国家农业科技华东(江苏)创新中心农产品工程技术研究中心,江苏南京,210014;南京师范大学金陵女子学院,江苏南京,210097 |
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| 摘 要： | 采用水蒸气蒸馏法提取香橼皮精油,运用气相色谱-质谱-嗅辨仪联机技术(GC-MS-O)对其成分组成及香气活性成分进行了研究。结果显示:香橼精油中柠檬烯的含量最高,为精油的50.53%,其次为对伞花烃(16.40%),其他含量较高的成分还有γ-萜品烯(8.70%)、罗勒烯(5.03%)、β-蒎烯(3.35%),α-蒎烯(2.66%)和β-月桂烯(2.30%)。另外,检测出11种香气活性成分,其中已鉴定的9种为α-蒎烯、β-蒎烯、对伞花烃、柠檬烯氧化物、里那醇、4-萜品醇、反-对-薄荷-2,8-二烯醇、丙酸松油酯、乙酸橙花酯、巴伦西亚橘烯。嗅闻结果显示,伞花烃和丙酸松油酯可能对香橼的特征香气起重要作用。
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| 关 键 词： | 香橼 精油 化学成分 香气特征 |
Composition and aroma-active components determination of Xiangyuan(Citrus.wilsonii Tanaka) essential oil by GC-MS-O |
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| Niu Li-ying,Yu Meng,Liu Fu-guo,Li Da-jing,Liu Chun-quan.Composition and aroma-active components determination of Xiangyuan(Citrus.wilsonii Tanaka) essential oil by GC-MS-O[J].Food and Fermentation Industries,2013,39(4):186-191. |
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| Authors: | Niu Li-ying Yu Meng Liu Fu-guo Li Da-jing Liu Chun-quan |
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| Affiliation: | 1,2 1(Institute of Farm Product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China) 2(Engineering Research Center for Agricultural Products Processing,National Agricultural Science and Technology Innovation Center in East China,Nanjing 210014,China) 3(Jinling College,Nanjing Normal University,Nanjing 210097,China) |
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| Abstract: | Essential oil from Xiangyuan(C.wilsonii Tanaka) peel was extracted by hydrodistillation method.Forty-four compounds were identified in the oil.Limonene(50.53%) was the major component,followed by p-ocymene(16.40%),γ-Terpinene(8.75%),β-ocimene(5.03%),β-Pinene(3.35%),α-Pinene(2.66%),and β-Myrcene(2.30%).Eleven aroma-active constituents were investigated by capillary GC-MS-O.Nine compounds,β-Pinene,α-pinene,p-ocymene,limonene oxide,linalool,4-terpinenol,trans-p-Mentha-2,8-dien-1-ol,neryl acetate,and valencene were indentified.From the smelling test,p-ocymene and terpinyl propionate were suggested as key contributors to the characteristic aroma of Xiangyuan fruit. |
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| Keywords: | Xiangyuan essential oil chemical composition aroma-active components |
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