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

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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   

  1. (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,


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

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