4种主要柑橘类香气成分比较  

Comparative Aroma Components of Fruits of Four Main Citrus Varieties

作　　者：张涵[1] 鲁周民[1] 王锦涛[1] 郭旭[1] ZHANG Han;LU Zhoumin;WANG Jintao;GUO Xu(College of Forestry, Northwest A&F University,Yangling 712100, China)

机构地区：[1]西北农林科技大学林学院,陕西杨凌712100

出　　处：《食品科学》2017年第4期192-196,共5页Food Science

基　　金：财政部"以大学为依托的农业科技推广模式建设"项目(XTG2015-14)

摘　　要：为探明不同柑橘品种果实的香气成分,采用顶空固相微萃取结合气相色谱-质谱联用法分别对芦柑、脐橙、砂糖橘和狮头柑4个具有典型气味的柑橘品种果皮中的香气成分进行分析,分别从这4个品种果皮样品中检测出挥发性成分39、37、43种和41种,在芦柑和砂糖橘香气中缺少酯类物质,在脐橙香气中缺少酮类物质,狮头柑香气中包括了烃类、醛类、酮类、醇类、酯类、芳香族化合物和一些其他成分,初步从香气成分种类差异、共有香气成分相对含量差异以及各自特有成分上解释了4种果品的香气区别,从化学角度说明了4个柑橘品种果实香气类型的差异。This study aimed to determine the volatile aroma components of fruit peels of four varieties of citrus with differentaroma characteristics by solid-phase microextraction(SPME)coupled with gas chromatography-mass spectrophotometry(GC-MS).Results showed that a total of39,37,43and41volatile components were identified in the peels of ponkan,navalorange,Shatang mandarine and Citrus reticulata Blanco cv.Manau Gan.Esters were not detected in ponkan or Shatangmandarine and ketones were not detected in naval orange.The aroma component identified in Citrus reticulata Blanco cv.Manau Gan included alkanes,aldehydes,ketones,alcohols,esters,aromatic compounds and other miscellaneous compounds.The differences in the aroma profiles of these citrus varieties were explained in terms of aroma composition,the relativecontents of common aroma components and unique aroma compounds,and the differences in the aroma types of citrus werechemically demonstrated.

关 键 词：气相色谱-质谱法 固相微萃取 柑橘 香气成分 

分 类 号：S634.3[农业科学—蔬菜学]