GC-MS法分析杂柑皮中挥发性香精油成分

doi:10.7506/spkx1002-6300-201002045

食品科学 ›› 2010, Vol. 31 ›› Issue (2): 175-178.doi: 10.7506/spkx1002-6300-201002045

GC-MS法分析杂柑皮中挥发性香精油成分

尚雪波，张菊华，单杨，潘兆平，刘阳

湖南省食品测试分析中心，湖南省农产品加工研究所

收稿日期:2009-03-11 修回日期:2009-08-21 出版日期:2010-01-15 发布日期:2010-12-29
通讯作者: 尚雪波 E-mail:shangxuebo@163.com
基金资助:
湖南省“十一五”重大科技专项(2006NK1002)

GC-MS Analysis of Peel Volatile Oils of Three Hybrid Cultivars of Citrus

SHANG Xue-bo，ZHANG Ju-hua，SHAN Yang，PAN Zhao-ping，LIU Yang

(Hunan Food Testing and Analysis Center, Institute of Hunan Agricultural Product Processing, Changsha 410125, China)

Received:2009-03-11 Revised:2009-08-21 Online:2010-01-15 Published:2010-12-29
Contact: SHANG Xue-bo， E-mail:shangxuebo@163.com

摘要/Abstract

摘要：

目的：深入了解杂柑皮中挥发性精油成分，探究新品种的研究价值，为柑橘新品种的筛选、加工及皮渣综合利用提供实验依据。方法：采用水蒸气蒸馏法提取3 种柑橘品种(玫瑰香柑、JoJo 和象山红)中挥发性精油，运用GC-MS 法分析挥发性精油成分，用面积归一法确定各组分的相对含量。结果表明：3 种品种分别检测出66、68 种和61 种精油成分，分别占总峰面积的99.37%、99.18% 和97.42%。3 种品种中共有36 种相同的精油成分，其中含量较高的有D- 柠檬烯、β- 月桂烯、芳樟醇、α - 萜品醇、α - 蒎烯等。不同的柑橘品种精油成分存在差异，可作为不同品种的重要特征。

关键词: 杂柑皮, 香精油成分, 水蒸气蒸馏, GC-MS

Abstract:

The chemical composition of peel essential oils of three hybrid cultivars of citrus (Rose Bergamot, JoJo and Red Xiangshan) was investigated by GC-MS to probe into the merit of new citrus cultivars and provide experimental evidences for screening and processing of new citrus cultivars and full utilization of peel residues. Citrus peel oil was extracted by steam distillation prior to GC-MS analysis and the relative contents of chemical components in it were quantified by the method of peak area normalization. Results showed that 66, 68 and 61 components were identified in peel essential oils from Rose Bergamotwere, JoJo and Red Xiangshan, respectively, accounting for 99.37%, 99.18% and 97.42% of total peak area. Totally 36 compounds were found simultaneously in the 3 cultivars and the dominant compounds were D-linmonene, β-myrcene, linalool, α-terpineol and α-pinene. Differences in chemical composition of peel essential oils of various cultivars could be used to identify the quality of citrus fruits.

Key words: peel of hybrid cultivars of citrus, essential oil, steam distillation, GC-MS

中图分类号:

S666.1 O657.7

尚雪波，张菊华，单杨，潘兆平，刘阳. GC-MS法分析杂柑皮中挥发性香精油成分[J]. 食品科学, 2010, 31(2): 175-178.

SHANG Xue-bo，ZHANG Ju-hua，SHAN Yang，PAN Zhao-ping，LIU Yang. GC-MS Analysis of Peel Volatile Oils of Three Hybrid Cultivars of Citrus[J]. FOOD SCIENCE, 2010, 31(2): 175-178.

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GC-MS法分析杂柑皮中挥发性香精油成分

GC-MS Analysis of Peel Volatile Oils of Three Hybrid Cultivars of Citrus

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