Extraction and Analysis of Volatile Components of Tangerine Peel

doi:10.7506/spkx1002-6630-201416022

Abstract

Abstract:

The volatile components of tangerine peel were extracted by either head-space solid-phase micro-extraction
(HS-SPME) or simultaneous distillation extraction (SDE) and analyzed by gas chromatography-mass spectrometry (GCMS).
Eighty-nine volatile constituents were identified, including 44 alkenes, 10 alcohols, 10 aldehydes, 8 phenols, 7 esters,
4 ketones and 6 other components. Thirty-four components were identified by both extraction methods. D-Limonene,
γ-terpinene, 2-thujene, α-farnesene, p-cymene and α-pinene made greater contributions to the odor characteristics of
tangerine peel.

Key words: tangerine peel, volatile components, head-space solid-phase micro-extraction (HS-SPME), simultaneous distillation extraction (SDE), gas chromatography-mass spectrometry (GC-MS)

CLC Number:

TS207.3

GAO Ting-ting, YANG Shao-xiang*, LIU Yu-ping, SUN Bao-guo. Extraction and Analysis of Volatile Components of Tangerine Peel[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201416022.

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Extraction and Analysis of Volatile Components of Tangerine Peel

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