22个枸橼类品种理化品质及挥发性成分的差异分析  

Analysis of differences of physical and chemical quality and volatile components in 22 citron varieties

作　　者：张耀海[1] 王成秋[1] 赵其阳[1] 陈爱华[1] 崔永亮 何悦 李晶 ZHANG Yaohai;WANG Chengqiu;ZHAO Qiyang;CHEN Aihua;CUI Yongliang;HE Yue;LI Jing(Citrus Research Institue Southwest University/Key Laboratory of Quality and Safety Control of Citrus Fruits,Ministry of Agriculture and Rural Affairs/National Citrus Engineering Research Center,Chongqing,400712,China)

机构地区：[1]西南大学柑桔研究所/农业农村部柑桔类果品质量安全控制重点实验室/国家柑桔工程技术研究中心,重庆400712

出　　处：《中国南方果树》2025年第2期25-33,共9页South China Fruits

基　　金：农业农村部现代农业(柑橘)产业技术体系建设专项(CARS-26-30)资助。

摘　　要：选取了我国22个特色枸橼类柑橘品种,分析了主要理化品质和果皮中挥发性成分,旨在探究枸橼类柑橘品种理化品质和挥发性成分的种类和含量差异。外在品质:马柑柠檬的单果质量和果皮厚度最大,广西凭祥土柠檬最小。内在品质:可食率和可溶性固形物差异很小,范围分别为95.6%~100%和6.6%~8.6%;出汁率有一定差异,范围为42.5%~66.2%;可滴定酸和维生素C的差异较大,范围分别为1.95~5.17g/100 mL和18.10~52.72 g/100 mL。22个枸橼类柑橘品种累计检出212种挥发性物质,各品种果皮检出组分数变幅为58~81;总含量变化幅度为3385.73~16211.66μg/g,变异系数为33.69%;萜烯类83种、醇类45种、醛类20种、酯类21种、酮类12种、酚类5种、醚类1种、其他类25种;主要成分为柠檬烯、γ-松油烯、桧烯、月桂烯、α-蒎烯、β-红没药烯、α-香柠檬烯、异松油烯、β-罗勒烯、β-石竹烯、α-松油烯、香叶醛、橙花醛、芳樟醇、香叶醇、橙花醇、α-松油醇、4-萜烯醇、乙酸橙花酯、乙酸香茅酯等物质;不同枸橼类柑橘品种间累计特有成分38种。基于挥发性物质,利用Matlab和SPSS软件分别进行聚类分析和主成分分析,结果显示我国枸橼类柑橘品种挥发性物质不仅种类和含量丰富,而且差异显著,可以作为区分不同枸橼类柑橘品种的辅助工具。The main physicochemical qualities and volatile components in the peels of 22 special citron varieties in China were analyzed to explore the differences in the types and contents of physicochemical qualities and volatile components among citron varieties.The results showed that for the external quality,the single fruit weight and peel thickness of Magan Ningmeng were the largest,while that of Guangxi Pingxiang Tuningmeng was the smallest.For the internal quality,the differences in edible rate and soluble solid were very small,ranging from 95.6%to 100%and 6.6%to 8.6%,respectively.The juice rate varied to some extent,ranging from 42.5%to 66.2%.The differences in the titratable acid and vitamin C contents were significant,ranging from 1.95 to 5.17 g/100 mL and 18.10 to 52.72 g/100 mL,respectively.A total of 212 volatile compounds were detected in 22 citron varieties,with a range of 58 to 81 components detected from the peels of each variety.The total content of volatile compounds varied in a range of 3,385.73-16,211.66μg/g,with a variation coefficient of 33.69%.The detected volatile compounds were 83 terpenes,45 alcohols,20 aldehydes,21 esters,12 ketones,5 phenols,1 ether,and 25 other classes.The main components of volatile compound were limonene,γ-terpinene,sabinene,myrcene,α-pinene,β-bisabolene,α-bergamotene,terpinolene,β-ocimene,β-caryophyllene,α-terpinene,geranial,neral,linalool,geraniol,nerol,α-terpineol,4-terpineol,neryl acetate,citronellyl acetate,and other substances.There were a total of 38 unique components among different citron varieties.Based on the volatile substances,cluster analysis and principal component analysis were conducted using Matlab and SPSS software.The results showed that the volatile substances in Chinese citron varieties were not only abundant in variety and content,but also significantly different between the varieties,which could be used as an assistant tool to distinguish different citron varieties.

关 键 词：枸橼 柠檬烯 理化品质 挥发性成分 

分 类 号：S666.2[农业科学—果树学]