两种冷榨工艺红橘精油挥发性成分对比分析  

Comparative Analysis of Volatile Components in Red Orange Essential Oil Extracted by Two Cold Pressing Processes

作　　者：李开 张嘉铭 郝瀚 邓翼凡 曾鸣 马勇 LI Kai;ZHANG Jiaming;HAO Han;DENG Yifan;ZENG Ming;MA Yong(Beijing Industrial Technology Research Institute,Beijing 101111,China;Beijing Arctic Ocean Food Co.,Ltd.,Beijing 100162,China;Arctic Ocean Food(Beijing)Beverage and Food Co.,Ltd.,Beijing 100162,China)

机构地区：[1]北京一轻研究院有限公司,北京101111 [2]北京北冰洋食品有限公司,北京100162 [3]北冰洋(北京)饮料食品有限公司,北京100162

出　　处：《食品工业科技》2024年第19期286-295,共10页Science and Technology of Food Industry

摘　　要：本文采用气相色谱-四极杆飞行时间质谱联用仪(GC-Q/TOF)对两种冷榨工艺(杯榨法和石灰法)提取的红橘精油中的挥发性成分进行了分析鉴定。共有93种成分得到鉴定,两种红橘精油分别鉴定出89种和84种成分。93种成分中包括萜烯类29种、醇类20种、醛类20种、酯类5种、酮类2种、烃类12种和其他化合物5种,两种精油共有的化合物有80种。杯榨法红橘精油的挥发性成分总含量显著高于石灰法红橘精油。构成精油的化合物中萜烯类含量最高,含量占比超过80%,含量较高的化合物依次为D-柠檬烯、γ-松油烯、β-月桂烯、芳樟醇和α-蒎烯。经主成分分析(PCA),两种红橘精油的挥发性成分存在显著差异。相对气味活度值(ROAV)法表明,芳樟醇是两种红橘精油中香气贡献最大的化合物,杯榨法红橘精油的柑橘香气属性明显强于石灰法红橘精油,并提炼出芳樟醇、百里香酚、β-月桂烯、D-柠檬烯、香茅醛和γ-松油烯为两种红橘精油的关键香气成分。Volatile components in red orange essential oil extracted by two cold pressing processes(cup pressing and lime method)were analyzed by gas chromatography quadrupole time-of-flight mass spectrometry(GC-Q/TOF).A total of 93 components were identified,89 and 84 compounds were identified for the two types of red orange essential oils,respectively.Among the 93 components,there were 29 terpenes,20 alcohols,20 aldehydes,5 esters,2 ketones,12 hydrocarbons,and 5 other compounds.There were 80 compounds shared by the two essential oils.The total volatile component content of red orange essential oil by cup pressing method was significantly higher than that by lime method.The highest content of these compounds was terpenes which total content was over 80%.In addition,the compounds with higher content were D-limonene,γ-terpinene,β-myrcene,linalool andα-pinene.According to principal component analysis(PCA),there was a significant difference in the volatile components of the two types of red orange essential oils.The relative odor activity value(ROAV)method indicated that linalool was the most important aroma component of the two red orange essential oils.And the citrus aroma properties of red orange essential oil extracted by cup pressing method was significantly stronger than that extracted by lime method.Linalool,thymol,β-myrcene,D-limonene,citronellal,andγ-terpinene were confirmed to the key aroma components of the red orange essential oils.

关 键 词：红橘 精油 气相色谱-四极杆飞行时间质谱 相对气味活度值 关键香气成分 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]