锦橙果肉和果皮中游离态和键合态香气物质研究  

Study on Free and Glycosidically Bound Volatile Aroma Compounds in Pulp and Peel of Glorious Oranges

作　　者：范刚[1] 乔宇[1] 柴倩[1] 张弛[1] 张妍[1] 潘思轶[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品科学》2007年第10期436-439,共4页Food Science

基　　金：农业部农业结构调整重大技术研究专项(04-09-03B);湖北省重点科技攻关项目(2005AA201C68)

摘　　要：以锦橙为研究对象,应用AmberliteXAD-2吸附和溶剂洗脱分离锦橙果肉和果汁中游离态和糖苷键合态的芳香化合物,并采用GC-MS检测了锦橙果肉和果皮中的芳香物质。结果表明,锦橙果肉中检出游离态香气31种,键合态香气21种,锦橙果皮中检出游离态香气33种,键合态香气29种。果肉和果皮中游离态和键合态香气组分的构成差别较大,果肉中主要为正己醇、3-羟基己酸乙酯、丁酸乙酯、癸醛和异环柠檬醛等;果皮中则主要为芳樟醇、反金合欢醇、δ-杜松烯、柠檬醛和榄香醇等。The free and glycosidically bound volatile aroma compounds in pulp and peel of Glorious Oranges was separated by AmberliteXAD-2.And volatile aroma compounds were identified with GC-MS. The result showed that there were 31 and 33 kinds of free aroma compounds, 21 and 29 kinds of bound aroma compounds in pulp and peel of Glorious Oranges respectively. The aroma compounds in pulp mainly were hexanol, hexanoic acid, 3-hydroxy-, ethyl ester, butanoic acid, ethyl ester, decanal, Isocyclocitral, and the aroma compounds in peel mainly were linalool, trans-farnesol, δ-cadinene, citral and elemol etc.

关 键 词：锦橙 果皮 果肉 游离态香气成分 键合态香气成分 

分 类 号：TS201.21[轻工技术与工程—食品科学]