纽荷尔脐橙挥发性风味成分分析

doi:10.7506/spkx1002-6630-201306035

食品科学 ›› 2013, Vol. 34 ›› Issue (6): 160-163.doi: 10.7506/spkx1002-6630-201306035

纽荷尔脐橙挥发性风味成分分析

吴婷1,2，王新明1,*

1.中国科学院广州地球化学研究所，有机地球化学国家重点实验室，广东广州 510640；2.安徽师范大学环境科学与工程学院，安徽芜湖 241003

收稿日期:2012-01-06 修回日期:2013-01-17 出版日期:2013-03-25 发布日期:2013-03-01
通讯作者: 王新明 E-mail:wangxm@gig.ac.cn
基金资助:
国家自然科学基金项目;安徽高校省级自然科学研究重点资助项目

Chemical Composition Analysis of Volatile Components in Newhall Navel Oranges

1. State Key Laboratory of Organic Geochemistry, Guangzhou Institute of Geochemistry, Chinese Academy of Sciences,Guangzhou 510640, China；2. College of Environmental Science & Engineering, Anhui Normal University, Wuhu 241003, China

Received:2012-01-06 Revised:2013-01-17 Online:2013-03-25 Published:2013-03-01

摘要/Abstract

摘要： 采用预浓缩系统与气相色谱质谱联用技术分析检测纽荷尔脐橙释放出来的挥发性风味物质组成。结果表明，纽荷尔脐橙释放的气体中共检测到42种挥发性成分，其中主要成分为柠檬烯(46.33%)、乙醇(17.41%)、β-月桂烯(11.73%)、桧烯(7.60%)、α-蒎烯(5.29%)、乙醛(3.56%)和Δ-3-蒈烯(2.59%)。

关键词: 挥发性成分, 纽荷尔脐橙, 预浓缩系统, 气相色谱质谱联用

Abstract: Volatile aroma components in Newhall navel oranges were analyzed by gas chromatography-mass spectrometry (GC-MS) coupled with a pre-condensation system. Totally 42 volatile compounds were detected, which included limonene (46.33%), ethanol (17.41%), β-myrcene (11.73%), sabinene (7.60%), α-pinene (5.29%), acetaldehyde (3.56%) and Δ-3-carene (2.59%).

Key words: volatile compounds, Newhall navel orange, pre-condensation system, gas chromatography-mass spectrometry (GC-MS)

中图分类号:

TS255.2

吴婷1,2，王新明1,*. 纽荷尔脐橙挥发性风味成分分析[J]. 食品科学, 2013, 34(6): 160-163.

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纽荷尔脐橙挥发性风味成分分析

Chemical Composition Analysis of Volatile Components in Newhall Navel Oranges

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