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GC-MS Combined with Retention Indices for Identification of Numb-Taste Components in Liangpin Pomelo (Citrus maxima (Burm.) Merr. cv. Liangpin Yu) in Comparison with Zanthoxylum schinifolium Fruits

BAI Xiaoming1,2, WANG Hua2,*, ZENG Xiaofeng2, TAN Anqun2, GUO Li2, QUAN Haihui3, CHEN Zumou3   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China;
    2. Citrus Research Institute, Southwest University, Chongqing 400712, China;
    3. Hoeny Pomelo Deep-Processing Enterprise Engineering and Technology Research Center of Chongqing, Chongqing 405200, China
  • Online:2015-09-25 Published:2015-09-11
  • Contact: WANG Hua

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Abstract:

The components of the exocarp and flesh (in fresh and dried forms) of Liangping pomelo and Zanthoxylum
schinifolium fruits were extracted using ultrasonic-assisted ether extraction method and analyzed by gas chromatographymass
spectrometry (GC-MS) combined with the retention indices (RI). The results showed that there were 6 amide
compounds detected in Zanthoxylum schinifolium. Amide compounds were identified in none of the four samples
of Liangping pomelo Through qualitative analysis of the compounds and comparison with relevant literature
data, the numb-taste components of Liangping pomelo were not the amide compounds and different from those of
Zanthoxylum schinifolium.

Key words: Liangpin pomelo, Zanthoxylum schinifolium, gas chromatography-mass spectrometry (GC-MS), retention indices

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