制备工艺对柚皮精油产品香味特征及挥发性成分的影响  

Effect of Preparation Technology on the Odour Characteristic and Volatile Compounds of the Essential Oil Products from Pomelo Peel

作　　者：孙浩[1] 陈峰[1,2] 倪辉[1,3,4] 杨远帆[1,3,4] 黄高凌[1,3,4] 蔡慧农[1,3,4] 

机构地区：[1]集美大学生物工程学院,福建厦门361021 [2]美国克莱姆森大学食品科学、营养与包装科学系 美国南卡罗琳娜州29634 [3]福建省高校食品微生物与酶工程技术研究中心,福建厦门361021 [4]厦门市食品与生物工程技术研究中心,福建厦门361021

出　　处：《中国食品学报》2014年第9期116-124,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(No.31271914);厦门市杰出青年科学基金项目(No.3502Z20126008)

摘　　要：为阐明制备工艺对柚皮精油产品香味特征及挥发性成分的影响,采用冷磨法、同时蒸馏萃取（SDE）法、超声波辅助萃取法和微波辅助萃取法制备琯溪蜜柚精油,通过感官评价和气-质联用技术（GC-MS）分析它们的香味特征和挥发性成分差异。感官评价表明：冷磨法制备的柚皮精油香味最接近柚皮气味;微波辅助萃取法和超声波辅助萃取法制备的精油气味较接近柚皮香味并带有淡酸味;SDE法制备的柚皮精油味稍辛涩以及具有煮熟柚皮的气味。采用GC-MS技术从各工艺制备的柚皮精油中共检测出91种挥发性成分,鉴定其中的78种成分。虽然4种柚皮精油的主要成分均为d-柠檬烯（63.7%~75.1%）、β-月桂烯（17.2%~28.0%）、β-蒎烯（0.2%~1.3%）、原柚酮（0.6%~1.0%）、α-蒎烯（0.1%~0.3%）和沉香醇（0.1%~0.2%）,但是它们的组成有一定的差异。其中,超声波和微波辅助萃取法制备的柚皮精油中酸类、酯类、醛类和高沸点物质（保留指数大于2 000）的含量高于其它工艺制备的精油;SDE法制备的精油中β-月桂烯和萜烯类及其氧化物的含量高于其它工艺制备的精油;冷磨法制备的精油中d-柠檬烯、β-蒎烯、α-蒎烯和醇类化合物的含量高于其它工艺制备的精油。该研究结果表明冷磨法制备的柚皮精油综合品质最好,为柚皮精油的开发利用提供了参考。In order to investigate the effect of preparation technology on the quality of pomelo essential oil products, cold pressing, simultaneous distillation extraction （SDE）, and microwave-assisted, ultrasonic-assisted extraction technologies were applied to prepare the essential oils of Guanxi pomolo peel, followed by sensory evaluation of the odor characteristic and GC-MS analysis of the volatile compounds. Sensory evaluation showed that the essential oil by cold pressing had an odor most similar to that of the nature pomelo peel, the essential oils by microwave-assisted and ultrasonic-assisted extraction had similar odour to pomelo peel but with slight acidity, and the essential oil by SDE has a significant smell of cooked pomelo peel and slight acerbity. A total of 91 volatile compounds were detected, among which 78 compounds were identified by GC-MS. Although the four essential oils showed similarity in their constituent profile which mainly contained d-limonene （63.7%~74.6%）, /3-myrcene （17.2%~28.0%）, β-pinene （0.2%-1.3%）, nootkatone （0.6%~ 1.0%）, α-pinene （0.1%-0.3%）and linalool （0.1%-0.2%）, they displayed differences in detailed composition. The microwave-assisted and ultrasonic-assisted extraction generated the essential oils having more acid, esters, aldehydes and high boiling-point impurities than other methods, the SDE method resulted in an essential oil containing more β- myrcene, terpenes and their oxides, and the cold pressing lead to an essential oil having more d-limonene, β-pinene, α-pinene and alcohols than other essential oils. These results indicate the essential oil by cold pressing has the best quality and provide basic information to utilize the pomelo essential oil.

关 键 词：柚子 精油 制备工艺 感官分析 气质联用 

分 类 号：R284[医药卫生—中药学]