不同贮藏条件下椪柑皮中精油成分的变化  

Change in Essential Oil Composition of Ponkan Peels under Different Storage Conditions

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

机构地区：[1]湖南农业大学食品科学技术学院、食品科学与生物技术湖南省重点实验室、柑桔资源综合利用国家地方联合工程实验室,湖南长沙410128

出　　处：《食品科学》2013年第20期282-286,共5页Food Science

基　　金：“十二五”国家科技支撑计划项目(2012BAD31B02);湖南省研究生科研创新项目(CX2012B314)

摘　　要：为研究不同贮藏条件下椪柑皮中精油成分的变化情况,采用低温(―20、―40℃)贮藏鲜椪柑皮,常温贮藏干椪柑皮,并用蒸馏法提取椪柑皮中精油,GC-MS技术分析其香气成分。结果表明:椪柑皮精油中主要的香气成分有D-柠檬烯、3-蒈烯、γ-萜品烯、2-侧柏烯、(1R)-(+)-α-蒎烯、芳樟醇等。椪柑皮中精油香气成分随贮藏条件的不同而有所差异。-20℃低温冻藏鲜椪柑皮精油中D-柠檬烯、3-蒈烯、2-侧柏烯、(1R)-(+)-α-蒎烯的相对含量均有减少,芳樟醇的相对含量上升;-40℃低温冻藏鲜椪柑皮精油中D-柠檬烯、3-蒈烯、(1R)-(+)-α-蒎烯的相对含量均有增加,2-侧柏烯、芳樟醇的相对含量减少;常温贮藏干椪柑皮精油中D-柠檬烯、3-蒈烯的相对含量均有增加,2-侧柏烯、(1R)-(+)-α-蒎烯、芳樟醇的相对含量均有减少。实验结果可为椪柑皮的综合利用提供一定的数据参考。In order to explore changes in the essential oil composition of ponkan peel, two storage conditions were tested： fresh cirtrus peels at low temperatures （-20 ℃ and -40 ℃） and dried cirtrus peels at room temperature. The essential oil of ponkan peels was extracted by stream distillation and analyzed by GC-MS. The results showed that the major aroma components of ponkan peels were D-limonene, 3-carene, γ-terpinene, 2-thujene, （1R）-（＋）-α-pinene and linalool. Aroma components of essential oil exhibited an obvious difference under different storage conditions. The concentrations of D-limonene, 3-carene, 2-thujene, and （1R）-（＋）-α-pinene were reduced whereas linalool concentration was increased in fresh ponkan peels during storage at -20 ℃. However, the concentrations of D-limonene, 3-carene, and （1R）-（＋）-α-pinene were increased, while the concentrations of 2-thujene and linalool were reduced in fresh ponkan peels stored at -40 ℃. In contrast, the concentrations of D-limonene and 3-carene were increased while the concentrations of 2-thujene, （1R）-（＋）-α-pinene and linalool were reduced in dried ponkan peels stored at room temperature. These results will hopefully provide a reference for the comprehensive utilization of ponkan peels.

关 键 词：椪柑皮 贮藏条件 精油 香气成分 

分 类 号：S666.2[农业科学—果树学] O657.7[农业科学—园艺学]