不同贮藏条件下椪柑皮中精油成分的变化

doi:10.7506/spkx1002-6630-201320059

食品科学

不同贮藏条件下椪柑皮中精油成分的变化

郭润霞，张喻，谭兴和，王锋，蔡文，胡笑安

湖南农业大学食品科学技术学院，食品科学与生物技术湖南省重点实验室，柑桔资源综合利用国家地方联合工程实验室，湖南长沙 410128

出版日期:2013-10-25 发布日期:2013-09-28

Change in Essential Oil Composition of Ponkan Peels under Different Storage Conditions

GUO Run-xia，ZHANG Yu，TAN Xing-he，WANG Feng，CAI Wen，HU Xiao-an

College of Food Science and Technology, Hunan Agricultural University, Key Laboratory of Food Science and Biological Technology of Hunan Province, State and Local Joint Engineering Laboratory of Citrus Comprehensive Utilization, Changsha 410128, China

Online:2013-10-25 Published:2013-09-28

摘要/Abstract

摘要：

为研究不同贮藏条件下椪柑皮中精油成分的变化情况，采用低温(―20、―40℃)贮藏鲜椪柑皮，常温贮藏干椪柑皮，并用蒸馏法提取椪柑皮中精油，GC-MS技术分析其香气成分。结果表明：椪柑皮精油中主要的香气成分有D-柠檬烯、3-蒈烯、γ-萜品烯、2-侧柏烯、(1R)-(＋)-α-蒎烯、芳樟醇等。椪柑皮中精油香气成分随贮藏条件的不同而有所差异。－20℃低温冻藏鲜椪柑皮精油中D-柠檬烯、3-蒈烯、2-侧柏烯、(1R)-(＋)-α-蒎烯的相对含量均有减少，芳樟醇的相对含量上升；－40℃低温冻藏鲜椪柑皮精油中D-柠檬烯、3-蒈烯、(1R)-(＋)-α-蒎烯的相对含量均有增加，2-侧柏烯、芳樟醇的相对含量减少；常温贮藏干椪柑皮精油中D-柠檬烯、3-蒈烯的相对含量均有增加，2-侧柏烯、(1R)-(＋)-α-蒎烯、芳樟醇的相对含量均有减少。实验结果可为椪柑皮的综合利用提供一定的数据参考。

关键词: 椪柑皮, 贮藏条件, 精油, 香气成分

Abstract:

In order to explore changes in the essential oil composition of ponkan peel, two storage conditions were tested: fresh
cirtrus peels at low temperatures (－20 ℃ and －40 ℃) and dried cirtrus peels at room temperature. The essential oil of ponkan
peels was extracted by stream distillation and analyzed by GC-MS. The results showed that the major aroma components of
ponkan peels were D-limonene, 3-carene, γ-terpinene, 2-thujene, (1R)-(+)-α-pinene and linalool. Aroma components of essential
oil exhibited an obvious difference under different storage conditions. The concentrations of D-limonene, 3-carene, 2-thujene, and
(1R)-(+)-α-pinene were reduced whereas linalool concentration was increased in fresh ponkan peels during storage at －20 ℃.
However, the concentrations of D-limonene, 3-carene, and (1R)-(+)-α-pinene were increased, while the concentrations of 2-thujene
and linalool were reduced in fresh ponkan peels stored at －40 ℃. In contrast, the concentrations of D-limonene and 3-carene were
increased while the concentrations of 2-thujene, (1R)-(+)-α-pinene and linalool were reduced in dried ponkan peels stored at room
temperature. These results will hopefully provide a reference for the comprehensive utilization of ponkan peels.

Key words: ponkan peels, storage conditions, essential oil, aroma components

郭润霞，张喻，谭兴和，王锋，蔡文，胡笑安. 不同贮藏条件下椪柑皮中精油成分的变化[J]. 食品科学, doi: 10.7506/spkx1002-6630-201320059.

GUO Run-xia，ZHANG Yu，TAN Xing-he，WANG Feng，CAI Wen，HU Xiao-an. Change in Essential Oil Composition of Ponkan Peels under Different Storage Conditions[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201320059.

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不同贮藏条件下椪柑皮中精油成分的变化

Change in Essential Oil Composition of Ponkan Peels under Different Storage Conditions

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