柑橘属水果加工制品中挥发性风味物质的无损检测技术研究进展  

Research Progress of Non-destructive Detection Technology of Volatile Flavor Substances in Citrus Fruits and Their Dried Products

作　　者：谢带琴 林羡[1,2] 余元善 温靖[1] 傅曼琴[1] 刘昊澄[1] XIE Daiqin;LIN Xian;YU Yuanshan;WEN Jing;FU Manqin;LIU Haocheng(Sericultural&Agri-Food Research Institute,Key Laboratory of Functional Foods,Ministry of Agriculture,Guangdong Key Laboratory of Agricultural Products Processing,Guangdong Academy of Agricultural Sciences,Guangzhou,Guangdong 510610,China;Heyuan Branch,Guangdong Laboratory for Lingnan Modern Agriculture,Heyuan,Guangdong 517000,China)

机构地区：[1]广东省农业科学院,蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610 [2]岭南现代农业科学与技术广东省实验室河源分中心,广东河源517000

出　　处：《农产品加工》2025年第5期99-108,114,共11页Farm Products Processing

基　　金：国家重点研发计划项目(2021YFD1600104);岭南现代农业科学与技术广东省实验室河源分中心自主科研项目(DT20220032);清远市科技项目(2022KJJH067);广东省现代农业产业技术体系柑橘芒果创新团队项目(2023KJ108);广东省自然科学基金项目(2021A1515011049);广东省现代农业产业技术体系创新团队建设项目(20230KJ110);广东省农业科学院人才项目(R2020PY-JX011,202109TD);广州市科技计划项目(2019040200122023B03J1370);2021年省乡村振兴战略专项资金(“大专项+任务清单”)项目(2021年);广东省农业科学院金颖之光人才项目(R2023PY-JG015)。

摘　　要：柑橘是全世界种植最广、产量最高的水果之一,具有丰富的风味物质。风味物质是决定柑橘属水果及其加工制品品质的主要因素之一,风味好坏直接影响其品质,进而影响其市场价值。目前,常用于分析柑橘风味检测的技术有气相色谱-质谱联用、高效液相色谱等,多为有损技术即会破坏样品基质,同时价格昂贵、效率低及复杂的样品制备和操作等特点也限制了这些技术的使用。而无损分析技术能够在不破坏样品完整性的前提下,快速获取样品的相关信息,对柑橘属水果加工制品的风味特性分析具有重要意义。主要介绍柑橘属水果加工制品的风味物质、影响因素及无损检测技术,分析柑橘属水果风味研究趋势,为柑橘属水果及其加工制品的风味物质研究和品质评价提供理论依据。Citrus is one of the most widely planted and highest-yielding fruits in the world,with rich flavor substances.Flavor is one of the main factors that determine the quality of citrus fruits and their processed products.Flavor directly affects their quality,and then affects their market value.At present,the techniques commonly used in the analysis of citrus flavor detection include gas chromatography-mass spectrometry,high performance liquid chromatography,etc.Most of them are lossy techniques that will destroy the sample matrix.At the same time,the characteristics of expensive,inefficient and complex sample preparation and operation also limit the use of these techniques.The non-destructive analysis technology can quickly obtain the relevant information of the sample without destroying the integrity of the sample,which is of great significance for the analysis of the flavor characteristics of citrus fruit processing products.This paper mainly introduced the flavor substances,influencing factors and non-destructive testing technology of citrus fruit processed products,analyzed the research trend of citrus fruit flavor,and provided theoretical guidance for the research and quality evaluation of citrus fruit and its processed products.

关 键 词：柑橘 风味物质 柑橘属水果加工制品 无损检测技术 

分 类 号：O252.63[理学—数学]