3种柑橘品种果皮精油成分的比较分析

为研究不同柑橘品种之间的精油成分差异,采用顶空固相微萃取技术萃取沃柑、红江橙、橘柚3种柑橘果皮挥发油,并用气相色谱—质谱法分析挥发油成分。结果表明,沃柑、红江橙、橘柚分别检测出74、85、74种成分,各占总峰面积的81.6%、87.03%、79.38%,主要为萜烯烃类、酯类、醛类、醇类、酮类和酚类成分,其中萜烯烃类、酯类、醛类含量最高。三种柑橘果皮共有35种相同成分,主要为1-辛醇、香茅醇、紫苏醇等。独有的香气成分中,沃柑有21种、红江橙29种、橘柚20种。不同柑橘品种精油成分的种类和含量之间的差异是造成柑橘果皮不同香气及加工品质的主要因素。

Comparative analysis of essential oils from pericarp of three citrus cultivars

To study the differences in essential oil components among different citrus varieties, the volatile oil from citrus peels of Orah, Hongjiang Orange and Tangelo was extracted by headspace solid phase microextraction, and the volatile oil components were analyzed by gas chromatography-mass spectrometry. The results showed that 74, 85, and 74 components were detected in Orah, Hongjiang Orange, and Tangelo respectively, accounting for 81.6%, 87.03%, and 79.38% of the total peak area, mainly terpenes, esters, aldehydes, alcohols, ketones and phenols, among which terpenes, esters, and aldehydes were the highest. There are 35 identical components in three citrus peels, mainly 1- octanol, citronellol, and perilla alcohol. Among the unique aroma components, there are 21 kinds of Orah, 29 kinds of Hongjiang Orange, and 20 kinds of Tangelo. The difference in essential oil composition and content among different citrus varieties is the main factor that causes different aromas and processing qualities of citrus peel.