【作者】 洪鹏； 陈峰； 杨远帆； 陈艳红； 蔡慧农； 倪辉；

【Author】 Hong Peng;Chen Feng;Yang Yuanfan;Chen Yanhong;Cai Huinong;Ni Hui;College of Bioengineering,Jimei University;Department of Food,nutrition and package Science,Clemson University;Research center of food microbiology and enzyme engineering technology of Fujian province;Research center of food biotechnology of Xiamen city;

【机构】 集美大学生物工程学院； 美国克莱姆森大学食品科学、营养与包装科学系； 福建省高校食品微生物与酶工程技术研究中心； 厦门市食品与生物工程技术研究中心；

【摘要】 为阐明我国主要柚类水果精油的品质特征,运用感官评价和气质联用(GC-MS)技术研究瑭溪蜜柚、沙田柚和梁平柚果皮精油的香味特征和挥发性成分。感官评价结果显示,三种柚子精油香型相似,其中琯溪蜜柚精油风味浓郁且伴有强烈的花香味,沙田柚精油带有一定的薄荷味,梁平柚精油则伴有强烈柚香味和甜味。GC-MS结果显示,虽然三种柚子精油的主要成分均为d-柠檬烯(476,150-741,595μg/mL)、β-月桂烯(13,859-207,255μg/mL),但瑁溪蜜柚精油含有更高浓度的β-月桂烯,沉香醇以及醛类成分。香气值(OAVs)分析结果表明琯溪蜜柚精油(5,015,965)远高于沙田柚香气值(1,307,088)和梁平柚精油香气值(1,159,532),同时琯溪蜜柚精油中强烈的花香味主要来源于β-月桂烯(2,093,489)和沉香醇(387,578)。研究结果说明三种柚子精油主要香气轮廓及成分相似,但不同种类精油间存在特征性差异。该研究结果为我国柚子精油的综合开发利用提供参考。更多还原

【Abstract】 In order to investigate the quality characteristics of pummelo(Citrus maxima) essential oil(EO) in China,the EOs of GuanXi,ShaTian and LiangPing pummelo were analyzed by the technologies of sensory evaluation and GC-MS.The results of sensory evaluation showed that the three kinds of EOs had similar odours.The odour of GuanXi pummelo EO was floral and much stronger than those of the others,while ShaTian pummelo EO has a kind of minty and LiangPing pummelo EO had a relatively stronger odour of citrus and sweet.GC-MS analysis showed that the three kinds of EOs had some similarity in their major volatile constituents,i.e.,d-limonene(476,150-741,595 μg/mL),beta-myrcene(13,859-207,255 μg/mL).However,they had a delicate difference in their aromatic composition.GuanXi pummelo EO had higher concentration of beta-ocimene,linalool and some aldehyde compounds,while d-limonene was the dominant compound in ShaTian and LiangPing pummelo EOs.The result of odour activity values(OAVs) showed that GuanXi pummelo EO(5,015,965) was much higher than those of ShaTian(1,159,532) and LiangPing(1,307,088) pummelo EOs.Furthermore,the strong floral odour of GuanXi pummelo was attributed to the high OAVs of beta-myrcene(2,093,489) and linalool(387,578).These results illustrated that the three pummelo EOs presented the similar odours and volatiles,but they had a certain difference in their quality.These results provide a theoretical reference for further comprehensive development and utilization of pummelo essential oils.更多还原