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GC-MS法比较4个锦橙品种果皮精油成分差异
作者: 吴洪梅1  吕泽芳1  左龙亚1  王苗苗1  于 杰1  2 *  
单位: (1 西南大学 园艺园林学院  重庆 400716;2 南方山地园艺学教育部重点实验室  重庆 400715)  
关键词: 锦橙  精油  GC-MS  品种  成分  
分类号:S666.4
出版年,卷(期):页码:2017 ,48 ( 2 ): 页码:302-308
摘要:

【目的】分析不同锦橙品种精油成分的种类及含量差异,为其香味研究和加工利用提供理论依据。【方法】利用水蒸气蒸馏法提取北碚447锦橙、开县锦橙、蓬安100号锦橙和铜水72-1锦橙果皮精油,采用气相色谱—质谱联用仪(GC-MS)进行检测,并利用谱库检索、结合保留指数(RI)及相关文献对精油成分进行鉴定分析,采用内标法测定各成分含量。【结果】从北碚447锦橙、开县锦橙、蓬安100号锦橙和铜水72-1锦橙果皮分别检测出38、29、21和15种精油成分,均以烯烃类化合物居多;以蓬安100号锦橙果皮精油的成分总含量最高(4865.85 μg/gFW),开县锦橙的最低(4339.02 μg/gFW)。4个锦橙品种共有精油成分13种,含量较高的有D-柠檬烯、β-月桂烯、β-芳樟醇、α-蒎烯和桧烯;北碚447锦橙果皮精油特有成分最多,包括正癸醛、1-辛醇、香茅醛等10种,开县锦橙果皮精油特有成分为α-香柠檬烯,蓬安100号锦橙果皮精油特有成分为大根香叶烯D。【结论】不同锦橙品种精油成分种类及含量存在明显差异,可作为品种鉴定的重要特征,同时为柑橘果皮精油香气成分的工艺研究和皮渣综合利用提供重要的数据参考。

【Objective】The present study analyzed differences in species and content of essential oil chemical components from various cultivars of Jincheng orange, in order to provide theoretical basis for aroma research and processing of the oils. 【Method】The essential oils in peels from Beibei 447 Jincheng, Kaixian Jincheng, Peng’an 100 Jincheng, Tongshui 72-1 Jincheng were extracted by steam distillation. The essential oils were detected by gas chromatography-mass spectrometry(GC-MS), and identified by spectra library searching, retention index(RI) and related literatures. the contents of chemical components were quantified by method of internal standard method. 【Result】Thirty-eight components were identified in peel essential oils from Beibei 447 Jincheng, twenty-nine from Kaixian Jincheng, twenty-one from Peng’an 100 Jincheng and fifteen from Tongshui 72-1 Jincheng. Most of the components were alkenes compunds. Total contents of components from Peng’an 100 Jincheng were the most(4865.85 μg/gFW), whereas total contents of components from Kaixian Jincheng were the least(4339.02 μg/gFW). Thirteen components were found in the four cultivars and dominant components included D-limonene, β-myrcene, β-linalool, α-pinene,(+)-sabinene. The specific components were the most in peel essential oils from Beibei 447 Jincheng, including decanal,1-octanol,(R)-(+)-citronellal and others. There were altogether ten kinds. The specific components in peel essential oils from Kaixian Jincheng was α-bergamotene, and germacrene D was specific component from Peng’an 100 Jincheng. 【Conclusion】Differences in chemical compositions in peel essential oils from various Jincheng orange cultivars can be used to identify variety of the oranges. Meanwhile, it provides important data reference for the study of aroma substances in peel essential oils and the comprehensive utilization of citrus peels.

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