4种主要柑橘类香气成分比较
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摘要
为探明不同柑橘品种果实的香气成分,采用顶空固相微萃取结合气相色谱-质谱联用法分别对芦柑、脐橙、砂糖橘和狮头柑4个具有典型气味的柑橘品种果皮中的香气成分进行分析,分别从这4个品种果皮样品中检测出挥发性成分39、37、43种和41种,在芦柑和砂糖橘香气中缺少酯类物质,在脐橙香气中缺少酮类物质,狮头柑香气中包括了烃类、醛类、酮类、醇类、酯类、芳香族化合物和一些其他成分,初步从香气成分种类差异、共有香气成分相对含量差异以及各自特有成分上解释了4种果品的香气区别,从化学角度说明了4个柑橘品种果实香气类型的差异。
This study aimed to determine the volatile aroma components of fruit peels of four varieties of citrus with different aroma characteristics by solid-phase microextraction(SPME) coupled with gas chromatography-mass spectrophotometry(GC-MS). Results showed that a total of 39, 37, 43 and 41 volatile components were identified in the peels of ponkan, naval orange, Shatang mandarine and Citrus reticulata Blanco cv. Manau Gan. Esters were not detected in ponkan or Shatang mandarine and ketones were not detected in naval orange. The aroma component identified in Citrus reticulata Blanco cv. Manau Gan included alkanes, aldehydes, ketones, alcohols, esters, aromatic compounds and other miscellaneous compounds. The differences in the aroma profiles of these citrus varieties were explained in terms of aroma composition, the relative contents of common aroma components and unique aroma compounds, and the differences in the aroma types of citrus were chemically demonstrated.
This study aimed to determine the volatile aroma components of fruit peels of four varieties of citrus with different aroma characteristics by solid-phase microextraction(SPME) coupled with gas chromatography-mass spectrophotometry(GC-MS). Results showed that a total of 39, 37, 43 and 41 volatile components were identified in the peels of ponkan, naval orange, Shatang mandarine and Citrus reticulata Blanco cv. Manau Gan. Esters were not detected in ponkan or Shatang mandarine and ketones were not detected in naval orange. The aroma component identified in Citrus reticulata Blanco cv. Manau Gan included alkanes, aldehydes, ketones, alcohols, esters, aromatic compounds and other miscellaneous compounds. The differences in the aroma profiles of these citrus varieties were explained in terms of aroma composition, the relative contents of common aroma components and unique aroma compounds, and the differences in the aroma types of citrus were chemically demonstrated.
引文
[1]张秀梅,杜丽清,孙光明,等.3个菠萝品种果实香气成分分析[J].食品科学,2009,30(22):275-279.DOI:10.3321/j.issn:1002-6630.2009.22.064.
[2]闫忠心,鲁周民,刘坤,等.干制条件对红枣香气品质的影响[J].农业工程学报,2011,27(1):389-392.DOI:10.3969/j.issn.1002-6819.2011.01.063.
[3]洪鹏,陈峰,杨远帆,等.三种柚子精油的香味特征及挥发性成分[J].现代食品科技,2014,30(10):274-281.DOI:10.13982/j.mfst.1673-9078.2014.10.046.
[4]LIU C,CHENG Y,ZHANG H,et al.Volatile constituents of wild citrus Mangshanyegan(Citrus nobilis Lauriro)peel oil[J].Journal of Agricultural and Food Chemistry,2012,60(10):2617-2628.DOI:10.1021/jf2039197.
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[10]CHUNG H,CHUNG W Y,YOO E S,et al.Characterization of volatile aroma-active compounds in Dangyooja(Citrus grandis Osbeck)[J].Journal of the Korean Society for Applied Biological Chemistry,2012,55(1):133-136.DOI:10.1007/s13765-012-0023-2.
[11]赵晨,邹国林.狮头柑挥发油化学成分分析[J].中国调味品,2007(8):71-73.DOI:10.3969/j.issn.1000-9973.2007.08.019.
[12]李盼,吴玲,冯旭,等.固相微萃取技术研究进展[J].亚太传统医药,2016,12(1):52-55.DOI:10.11954/ytctyy.201601020.
[13]樊丽,向春燕,任小林.‘蜜脆’苹果采后贮藏期间香气成分的变化[J].西北农林科技大学学报(自然科学版),2015,43(12):160-166.DOI:10.13207/j.cnki.jnwafu.2015.12.023.
[14]何朝飞,冉玥,曾林芳,等.柠檬果皮香气成分的GC-MS分析[J].食品科学,2013,34(6):175-179.
[15]唐会周,明建.5种市售脐橙果实香气成分的主成分分析[J].食品科学,2011,32(20):175-180.
[16]王贵章,王贵禧,梁丽松,等.桃果实芳香挥发物及其生物合成研究进展[J].食品科学,2014,35(17):278-284.DOI:10.7506/spkx1002-6630-201417053.
[17]魏丹,李祖光,徐心怡,等.HS-SPME-GC-MS联用分析3种兰花鲜花的香气成分[J].食品科学,2013,34(16):234-237.DOI:10.7506/spkx1002-6630-201316047.
[18]降升平,张小红,张玲玲,等.4个品种茶叶的香气成分比较[J].食品研究与开发,2013,34(15):66-70.DOI:10.3969/j.issn.1005-6521.2013.15.018.
[19]龙立梅,宋沙沙,李奈,等.3种名优绿茶特征香气成分的比较及种类判别分析[J].食品科学,2015,36(2):114-119.DOI:10.7506/spkx1002-6630-201502022.
[20]黄致喜,王慧辰.萜类香料化学[M].北京:中国轻工业出版社,1999:298-312.
[21]孙宝国.食用调香术[M].北京:化学工业出版社,2003:126-129.
[22]李于善,贺艳,邓静,等.柑橘香精油的提取及提高其香气品质的研究[J].食品与发酵工业,2004,30(11):51-54.DOI:10.3321/j.issn:0253-990x.2004.11.013.
[23]付复华,李忠海,单杨,等.GC-MS法分析三种柑橘皮精油成分[J].食品与机械,2010,26(3):30-34.DOI:10.3969/j.issn.1003-5788.2010.03.009.
[2]闫忠心,鲁周民,刘坤,等.干制条件对红枣香气品质的影响[J].农业工程学报,2011,27(1):389-392.DOI:10.3969/j.issn.1002-6819.2011.01.063.
[3]洪鹏,陈峰,杨远帆,等.三种柚子精油的香味特征及挥发性成分[J].现代食品科技,2014,30(10):274-281.DOI:10.13982/j.mfst.1673-9078.2014.10.046.
[4]LIU C,CHENG Y,ZHANG H,et al.Volatile constituents of wild citrus Mangshanyegan(Citrus nobilis Lauriro)peel oil[J].Journal of Agricultural and Food Chemistry,2012,60(10):2617-2628.DOI:10.1021/jf2039197.
[5]MASTELLO R B,JANZANTTI N S,MONTEIRO M.Volatile and odoriferous compounds changes during frozen concentrated orange juice processing[J].Food Research International,2015,77:591-598.DOI:10.1016/j.foodres.2015.10.007.
[6]SELLI S,CANBAS A,VARLET V,et al.Characterization of the most odor-active volatiles of orange wine made from a Turkish cv.Kozan(Citrus sinensis L.Osbeck)[J].Journal of Agricultural and Food Chemistry,2007,56(1):227-234.DOI:10.1021/jf072231.
[7]FISCHER A,SCHIEBERLE P.Characterisation of the key aroma compounds in the peel oil of Pontianak oranges(Citrus nobilis Lour.var.microcarpa Hassk.)by aroma reconstitution experiments[J].European Food Research and Technology,2009,229(2):319-328.DOI:10.1007/s00217-009-1058-4.
[8]SAWAMURA M,TU N Y,OGAWA E,et al.Characteristic odor components of Citrus reticulata Blanco(Ponkan)cold-pressed oil[J].Bioscience,Biotechnology,and Biochemistry,2004,68(8):1690-1697.DOI:10.1271/bbb.68.1690.
[9]MIYAZAWA N,FUJITA A,KUBOTA K.Aroma character impact compounds in Kinokuni mandarin orange(Citrus kinokuni)compared with Satsuma mandarin orange(Citrus unshiu)[J].Bioscience,Biotechnology,and Biochemistry,2010,74(4):835-842.DOI:10.1271/bbb.90937.
[10]CHUNG H,CHUNG W Y,YOO E S,et al.Characterization of volatile aroma-active compounds in Dangyooja(Citrus grandis Osbeck)[J].Journal of the Korean Society for Applied Biological Chemistry,2012,55(1):133-136.DOI:10.1007/s13765-012-0023-2.
[11]赵晨,邹国林.狮头柑挥发油化学成分分析[J].中国调味品,2007(8):71-73.DOI:10.3969/j.issn.1000-9973.2007.08.019.
[12]李盼,吴玲,冯旭,等.固相微萃取技术研究进展[J].亚太传统医药,2016,12(1):52-55.DOI:10.11954/ytctyy.201601020.
[13]樊丽,向春燕,任小林.‘蜜脆’苹果采后贮藏期间香气成分的变化[J].西北农林科技大学学报(自然科学版),2015,43(12):160-166.DOI:10.13207/j.cnki.jnwafu.2015.12.023.
[14]何朝飞,冉玥,曾林芳,等.柠檬果皮香气成分的GC-MS分析[J].食品科学,2013,34(6):175-179.
[15]唐会周,明建.5种市售脐橙果实香气成分的主成分分析[J].食品科学,2011,32(20):175-180.
[16]王贵章,王贵禧,梁丽松,等.桃果实芳香挥发物及其生物合成研究进展[J].食品科学,2014,35(17):278-284.DOI:10.7506/spkx1002-6630-201417053.
[17]魏丹,李祖光,徐心怡,等.HS-SPME-GC-MS联用分析3种兰花鲜花的香气成分[J].食品科学,2013,34(16):234-237.DOI:10.7506/spkx1002-6630-201316047.
[18]降升平,张小红,张玲玲,等.4个品种茶叶的香气成分比较[J].食品研究与开发,2013,34(15):66-70.DOI:10.3969/j.issn.1005-6521.2013.15.018.
[19]龙立梅,宋沙沙,李奈,等.3种名优绿茶特征香气成分的比较及种类判别分析[J].食品科学,2015,36(2):114-119.DOI:10.7506/spkx1002-6630-201502022.
[20]黄致喜,王慧辰.萜类香料化学[M].北京:中国轻工业出版社,1999:298-312.
[21]孙宝国.食用调香术[M].北京:化学工业出版社,2003:126-129.
[22]李于善,贺艳,邓静,等.柑橘香精油的提取及提高其香气品质的研究[J].食品与发酵工业,2004,30(11):51-54.DOI:10.3321/j.issn:0253-990x.2004.11.013.
[23]付复华,李忠海,单杨,等.GC-MS法分析三种柑橘皮精油成分[J].食品与机械,2010,26(3):30-34.DOI:10.3969/j.issn.1003-5788.2010.03.009.