顶空固相微萃取—气质联用技术分析3种柑橘果实的香气成分

采用顶空固相微萃取-气质联用技术对大叶尾张温州蜜柑、锦橙和酸橙3种柑橘果实的香气成分进行分析测定。结果表明,大叶尾张温州蜜柑、锦橙和酸橙果实中分别检测出73、71和66种香气成分,各占总峰面积的85.9%、85.12%、79.82%。主要成分为烃类、酯类、醇类、酮类和醛类化合物。烃类在大叶尾张温州蜜柑中含量最高,酯类物质在锦橙中含量最高,醛类和醇类物质在酸橙中含量最高。3种果实有31种相同的香气成分,独有的香气成分,大叶尾张温州蜜柑15种,锦橙24种,酸橙17种。3种柑橘果实香气成分的种类和含量均存在差异,大叶尾张温州蜜柑的重要特征香气是γ-松油烯,丁酸乙酯和3-羟基己酸乙酯可作为锦橙的重要特征香气,芳樟醇可作为酸橙的重要特征香气物质。

Analysis of aromatic components from three Citrus fruits by HS-SPME-GC-MS

Aroma is one of the most important quality attributes of citrus fruits. Identification of aromatic composition of Owari satsuma, Jincheng sweet orange and acid orange cultivars could help researchers to have an extensive knowledge of flavor composition and quality of the fruits and processing products. The fruit aromatic components in Owari satsuma, Jincheng sweet orange and acid orange were analyzed by headspace solid phase microextraction (HS-SPME) combined with GC-MS.The results showed that there were 73, 71 and 66 aromatic components in their fruit, representing 85.9%, 85.12% and 79.82% of the total peak area, respectively. Hydrocarbons, esters, alcohols, ketones, and aldehydes were the major constituents. Hydrocarbons were dominant in Owari Satsuma cultivar. The content of esters was highest in Jincheng sweet orange. Aldehydes and alcohols kept ahead in acid orange. All 31 constituents were found common in these 3 cultivars. It was also found that Owari satsuma, Jincheng sweet orange and acid orange had 15, 24 and 17 unique components, respectively. Differences in the composition of aromatic molecules from these 3 citrus fruits contributed to the aroma variety of each cultivar. The key aromatic compounds of Owari satsuma and acid orange were γ-terpinene and linalool, respectively. Ethyl butanoate and ethyl 3-hydroxyhexanoate were the key aromatic compounds in Jincheng sweet orange. Aromatic composition could be used to identify the quality of citrus fruits.