GC-MS分析三种柚子精油的香味特征及挥发性成分  

Analysis of Aroma Characteristics and Volatile Compounds of Pummelo Oil from Three Producing Areas by GC-MS

作　　者：魏泉增 肖付刚 葛素香 李佩琳 WEI Quanzeng;XIAO Fugang;GE Suxiang;LI Peilin(College of Food and Biological Engineering,Xuchang University,Xuchang 461000,China;Institute of Surface Micro-Nano Materials,Xuchang University,Xuchang 461000,China)

机构地区：[1]许昌学院食品与生物工程学院,河南许昌461000 [2]许昌学院表面微纳米材料研究所,河南许昌461000

出　　处：《许昌学院学报》2019年第2期94-98,共5页Journal of Xuchang University

基　　金：河南省高等学校科技创新团队支持计划(15IRTSTHN016)

摘　　要：采用水中水蒸气蒸馏提取琯溪、文旦和梅州柚子皮中精油,感官评价精油香味特征,运用气质联用(GC-MS)研究挥发性成分,感官评价结果显示,三种柚子精油具有相似香型. GC-MS结果表明,三种柚子精油的主要成分均为柠檬烯、β-月桂烯、圆柚酮.香气值(OAVs)分析表明不同产地精油中香味主要来源于β-月桂烯.The Essential Oil (EO) was extracted from pummelos from Guanxi,Wendan and Meizhou with Steam Distillation method.The aroma characteristics of EO were analyzed through different senses.Volatile compounds of EO were analyzed by gas chromatography-mass spectrometry (GC-MS).The results of the sensory evaluation indicated that the three kinds of EO had similar aroma.The GC-MS results indicated that the main compounds of the three kinds of EO were all limonene,β-myrcene and Nootkatone.The Odor Activity Values (OAVs) indicated that the aroma of the three kinds of pummelo EO came from β-myrcene.

关 键 词：挥发性物质 柚子 气质联用 

分 类 号：TS264.2[轻工技术与工程—发酵工程]