四种柑橘类果皮精油成分分析
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摘要
本文通过对柑橘类果皮挥发油的成分的研究,为综合利用开发柑橘类挥发油提供理论依据。本研究采用超临界CO2流体法萃取沃柑、柠檬、脐橙和芦柑四种柑橘类果皮的挥发油,并用气相色谱-质谱法检测对成分进行分析。结果表明沃柑、柠檬、脐橙和芦柑的出油率分别为0.620%、0.556%、0.593%和0.742%,从这四种柑橘样品中分别检测出39、33、37和31成分,主要为萜烯类、醇类、醛类、酯类、酮类及酚类成分,其中萜烯类、醇类、醛类的含量较高。四种柑橘类果皮挥发油中的共有成分为D-柠檬烯、β-榄香烯、香茅醇、榄香醇、葵醛、(E,E,E)-2,6,10-三甲基-2,6,9,11-十二烷四烯-1-醛等,不同柑橘挥发油中还含有各自的特有成分。研究表明这些共有及特有成分是造成柑橘类果皮呈现不同品质的因素之一。本研究通过保留指数来鉴别同分异构体,提高了天然香原料中化合物定性的准确性。
This study provides a theoretical basis for comprehensive development and utilization of citrus volatile oils through examining the volatile oil composition. The volatile oils were extracted via Supercritical Fluid Extraction(SFE)-CO2 from satsuma, lemon, navel orange,ponkan for the analysis by GC-MS. The final oil yields for citrus, lemon, navel orange and ponkan were 0.620%, 0.556%, 0.593% and 0.742%,respectively. The results showed that 39, 33, 37 and 31 volatile compounds, respectively, were found in four types of volatile oils, and they were mainly terpenes, alcohols, aldehydes, esters, ketones, and phenolics(among which terpenes, alcohols, aldehydes had higher contents). While the volatile oils of four citrus peels had their own distinct components, they all contained D-limonene, β-elemene, citronellol, elemol, sunflower aldehyde,(E,E,E)-2,6,10-trimethyl-2,6,9,11-dodecatetraenal, etc. It was concluded that these common compound and unique components represent one of the factors influencing the quality of citrus. The use of retention indices to distinguish the isomers could improve the accuracy of a qualitative compositional analysis for natural fragrance materials.
This study provides a theoretical basis for comprehensive development and utilization of citrus volatile oils through examining the volatile oil composition. The volatile oils were extracted via Supercritical Fluid Extraction(SFE)-CO2 from satsuma, lemon, navel orange,ponkan for the analysis by GC-MS. The final oil yields for citrus, lemon, navel orange and ponkan were 0.620%, 0.556%, 0.593% and 0.742%,respectively. The results showed that 39, 33, 37 and 31 volatile compounds, respectively, were found in four types of volatile oils, and they were mainly terpenes, alcohols, aldehydes, esters, ketones, and phenolics(among which terpenes, alcohols, aldehydes had higher contents). While the volatile oils of four citrus peels had their own distinct components, they all contained D-limonene, β-elemene, citronellol, elemol, sunflower aldehyde,(E,E,E)-2,6,10-trimethyl-2,6,9,11-dodecatetraenal, etc. It was concluded that these common compound and unique components represent one of the factors influencing the quality of citrus. The use of retention indices to distinguish the isomers could improve the accuracy of a qualitative compositional analysis for natural fragrance materials.
引文
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[9]张涵,鲁周民,王锦涛,等.4种主要柑橘类香气成分比较[J].食品科学,2017,38(4):192-196ZHANG Han,LU Zhou-min,WANG Jin-tao,et al.Comparative aroma components of fruits of four main citrus varieties[J].Food Science,2017,38(4):192-196
[10]梁健钦,杨焕琪,熊万娜,等.超临界CO2萃取砂糖桔叶挥发油及其GC-MS分析[J].食品与机械,2010,3(26):28-34LIANG Jian-qin,YANG Huan-qi,XIONG Wan-na,et al.Analysis of essential oils extacted by CO2-supercritical-fluidextraction from Shatang mandarin leaf[J].Food and Machinery,2010,3(26):28-34
[11]霍润兰,刘毅,万固存.超临界CO2萃取伏令夏橙的实验条件及夏橙精油化学组成的研究[J].西北大学学报(自然科学版),1998,5(28):404-406HUO Run-lan,LIU Yi,WAN Gu-cun.A study on the experiment of supercritical CO2 fluid extraction of citrus peels and the composition of essential oils[J].Journal of Northwest University(Natural Science Edition),1998,5(28):404-406
[12]刘晓艳,丁心,白卫东,等.柑橘类精油的研究进展[J].广东化工,2017,44(3):86-88LIU Xiao-yan,DING Xin,BAI Wei-dong,et al.Research on progress of itcrus essential oils[J].Guangdong Chemical Industry,2017,44(3):86-88
[13]樊镇棣,邓丹雯,余小林,等.SFE-CO2萃取柑橘果皮精油的实验研究[J].食品科技,2006,5:293-295FAN Zhen-di,DENG Dan-wen,YU Xiao-lin,et al.Extract essential oil from peel of citrus with supercritical CO2[J].Food Science and Technology,2006(5):293-295
[14]夏湘,赵良忠,谭宝秀,等.雪峰蜜桔果皮精油组分与CO2超临界萃取工艺条件的相关性研究[J].食品科学,2008,29(5):222-226XIA Xiang,ZHAO Liang-zhong,TAN Bao-xiu,et al.Relation research on components from peel essential oil of xuefeng honeyorange and technical condition of supercritical CO2 fluid extraction[J].Food Science,2008,29(5):222-226
[15]刘涛,谢功昀.柑橘类精油的提取及应用现状[J].包装与食品机械,2009,27(1):44-48LIU Tao,XIE Gong-yun.The current condition of the extraction and application of citrus peel oil[J].Packaging and Food Machinery,2009,27(1):44-48
[16]王海翔.超高压处理对鲜榨橙汁香气的影响及异叶控制措施研究[D].合肥:合肥工业大学,2009WANG Hai-xiang.Effects of ultra high pressure treatment on aroma of fresh orange juice and control measures of heterophyll leaves[D].Hefei:Hefei University of Technology,2009
[17]陈玲娟,赵良忠,林亲录,等.超临界CO2萃取雪峰蜜橘橘皮精油的中试条件研究[J].食品科学,2011,32(2):120-123CHEN Ling-juan,ZHAO Liang-zhong,LIN Qin-lu,et al.Optimization of process conditions for pilot-scale supercritical carbon dioxide extraction of essential oil from xuefeng tangerine peel[J].Food Science,2011,32(2):120-123
[2]Sawamura M,Shichiri K,Ooani Y,et al.Volatile constituents of several varieies of pummelos and characteristics among citrus species[J].Agric Bio Chem,1991,55(10):2571-2578
[3]Sawamura M,Kurigawa T,Quantitively determina-tion of volatile constittuents in the pummel(citrusg randis osbeck forma Tosa-butan)[J].Agric Food Chem.,1988,86:567-569
[4]张伟清,林媚,冯先桔,等.柑橘精油在食品保鲜中的研究进展[J].浙江柑橘,2017,34(1):8-11ZHANG Wei-qing,LIN Mei,FENG Xian-ju,et al.The research development of citrus essential oils in food preservation[J].Zhejiang Citrus,2017,34(1):8-11
[5]李巧巧,雷激,唐洁,等.商品柑橘精油的抑菌性及其应用研究[J].食品与机械,2011,27(6):160-162LI Qiao-qiao,LEI Ji,TANG Jie,et al.Study on antimicrobial of commercial citrus essential oils and application of D-limonene[J].Food and Machinery,2011,27(6):160-162
[6]黄娜娜.柑橘精油抗氧化特性及对皮肤细胞氧化损伤的保护作用研究[D].武汉:华中农业大学,2016HUANG Na-na.Antioxidant propertity of citrus essential oil and research on the protective effect on skin fibroblast oxidative damage[D].Wuhan:Huazhong Agricultural University,2016
[7]廖玉琴.柠檬果皮精油提取、微胶囊化工艺及抑菌性研究[D].成都:西华大学,2013LIAO Yu-qin.Study on extraction,microcapsule technology and antibacterial of lemon essential oil[D].Chengdu:Xihua University,2013
[8]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):30-34FU Fu-hua,LI Zhong-hai,SHAN Yang,et al.Component analysis on essential oils from three citrus species peels by GC-MS[J].Food and Machinery,2010,26(3):30-34
[9]张涵,鲁周民,王锦涛,等.4种主要柑橘类香气成分比较[J].食品科学,2017,38(4):192-196ZHANG Han,LU Zhou-min,WANG Jin-tao,et al.Comparative aroma components of fruits of four main citrus varieties[J].Food Science,2017,38(4):192-196
[10]梁健钦,杨焕琪,熊万娜,等.超临界CO2萃取砂糖桔叶挥发油及其GC-MS分析[J].食品与机械,2010,3(26):28-34LIANG Jian-qin,YANG Huan-qi,XIONG Wan-na,et al.Analysis of essential oils extacted by CO2-supercritical-fluidextraction from Shatang mandarin leaf[J].Food and Machinery,2010,3(26):28-34
[11]霍润兰,刘毅,万固存.超临界CO2萃取伏令夏橙的实验条件及夏橙精油化学组成的研究[J].西北大学学报(自然科学版),1998,5(28):404-406HUO Run-lan,LIU Yi,WAN Gu-cun.A study on the experiment of supercritical CO2 fluid extraction of citrus peels and the composition of essential oils[J].Journal of Northwest University(Natural Science Edition),1998,5(28):404-406
[12]刘晓艳,丁心,白卫东,等.柑橘类精油的研究进展[J].广东化工,2017,44(3):86-88LIU Xiao-yan,DING Xin,BAI Wei-dong,et al.Research on progress of itcrus essential oils[J].Guangdong Chemical Industry,2017,44(3):86-88
[13]樊镇棣,邓丹雯,余小林,等.SFE-CO2萃取柑橘果皮精油的实验研究[J].食品科技,2006,5:293-295FAN Zhen-di,DENG Dan-wen,YU Xiao-lin,et al.Extract essential oil from peel of citrus with supercritical CO2[J].Food Science and Technology,2006(5):293-295
[14]夏湘,赵良忠,谭宝秀,等.雪峰蜜桔果皮精油组分与CO2超临界萃取工艺条件的相关性研究[J].食品科学,2008,29(5):222-226XIA Xiang,ZHAO Liang-zhong,TAN Bao-xiu,et al.Relation research on components from peel essential oil of xuefeng honeyorange and technical condition of supercritical CO2 fluid extraction[J].Food Science,2008,29(5):222-226
[15]刘涛,谢功昀.柑橘类精油的提取及应用现状[J].包装与食品机械,2009,27(1):44-48LIU Tao,XIE Gong-yun.The current condition of the extraction and application of citrus peel oil[J].Packaging and Food Machinery,2009,27(1):44-48
[16]王海翔.超高压处理对鲜榨橙汁香气的影响及异叶控制措施研究[D].合肥:合肥工业大学,2009WANG Hai-xiang.Effects of ultra high pressure treatment on aroma of fresh orange juice and control measures of heterophyll leaves[D].Hefei:Hefei University of Technology,2009
[17]陈玲娟,赵良忠,林亲录,等.超临界CO2萃取雪峰蜜橘橘皮精油的中试条件研究[J].食品科学,2011,32(2):120-123CHEN Ling-juan,ZHAO Liang-zhong,LIN Qin-lu,et al.Optimization of process conditions for pilot-scale supercritical carbon dioxide extraction of essential oil from xuefeng tangerine peel[J].Food Science,2011,32(2):120-123