柑橘皮精油成分分析  

Analysis of component in essential oil from orange peel

作　　者：郭润霞[1,2] 谭兴和[1,2] 蔡文[1,2] 胡笑安[1,2] 王锋[1,2] 张喻[1,2] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]食品科学与生物技术湖南省重点实验室,湖南长沙410128

出　　处：《粮油食品科技》2011年第6期25-30,共6页Science and Technology of Cereals,Oils and Foods

基　　金：湖南省科技厅资助项目(2009XK6001-5)

摘　　要：采用水蒸气蒸馏法提取温州蜜柑皮、椪柑皮和香柚皮中精油,运用气相色谱—质谱联用(GC—MS)技术分析其香气成分。结果发现三种柑橘皮精油中分别检出90、66和75种香气成分,各占总峰面积的99.2463%、99.8004%和99.5856%。三种柑橘皮精油中含有24种相同的成分,其中含量较高的有D-柠檬烯、(1R)-(+)-α-蒎烯、2-侧柏烯、异松油烯等。此外,还分别含有40、24和32种特有香气成分,可作为不同品种柑橘香气的重要特征。The essential oils were extracted from three species of citrus peels （Wenzhou tangerine peels, ponkan peels and pomelo peels） by stream distillation and aromatic components were analyzed by gas chromatography - mass spectrometry （ GC - MS） technology. The results showed that there were 90,66 and 75 components in the essential oils, respectively, which were 99. 2463% ,99. 8004% and 99. 5856% of the each total peak area. It was also found that 24 constituents were common in the peels and the dominant compounds were D - linmonene, 1R -. alpha. - Pinene, 2 - Thujene, terpinolene etc. furthermore, the three species of citrus peels contain 40,24 and 32 unique components respectively ,which can be used as the important feature of aromas to identify the different varieties of citrus.

关 键 词：柑橘皮 香精油 水蒸汽蒸馏 香气成分 GC—MS 

分 类 号：TS209[轻工技术与工程—食品科学]