【摘要】 为探究香橙和宜昌橙果实不同发育时期香气成分变化及差异性，采用顶空固相微萃取(HS-SPME)和气相-质谱联用(GC-MS)技术对其果实香气成分进行分析及鉴定。结果表明：香橙果皮和果肉分别含有60种和48种香气物质，主要包括D-柠檬烯、γ-松油烯、香芹酚；宜昌橙果皮和果肉中分别检测出61种和51种香气成分，主要包括D-柠檬烯、罗勒烯、γ-松油烯和月桂烯。随着香橙果实的成熟，果皮中萜烯类物质的相对含量呈上升趋势，占比从85.68%增加到90.72%；果肉中萜烯类物质的相对含量则略微下降，占比从93.94%下降到89.71%。更多还原

【Abstract】 To investigate the changes and differences in aroma components of ’Yuzu’ and ’Ichang papeda’ fruits at different developmental periods, head space solid-phase micro-extraction(HS-SPME) and gas chromatography-mass spectrometry(GC-MS) techniques were used to analyze the aroma components and identify ’Yuzu’ and ’Ichang papeda’fruits. The results showed that the peel and pulp of fragrant orange contained 60 and 48 aroma substances, mainly containing D-limonene, γ-Terpinene and carvacrol, respectively; 61 and 51 aroma components, mainly containing D-limonene,ocimene, γ-Terpinene and myrcene, were detected in the peel and pulp of ’Ichang papeda’, respectively. The relative content of terpenes in the peel tends to increase as the fragrant ’Yuzu’ fruit matures, from 85.68% to 90.72%; the relative content of heavy terpenes in the pulp decreases slightly, from 93.94% to 89.71%.更多还原