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食品与发酵工业  2020, Vol. 46 Issue (5): 284-291    DOI: 10.13995/j.cnki.11-1802/ts.022021
  分析与检测 本期目录 | 过刊浏览 | 高级检索 |
三种晚熟甜橙冷磨精油挥发性及主体香气成分的比较分析
李贵节1,2,3, 张群琳1, 何雅静1, 谈安群1, 张腾辉4, 郭莉1, 张万超2*, 钟世浚5, 谭祥1, 孙志高1*
1(西南大学 柑桔研究所,国家柑桔工程技术研究中心,重庆,400712)
2(重庆市药物种植研究所,重庆,408435)
3(重庆市功能性食品协同创新中心,重庆,400067)
4(成都市华测检测技术有限公司,成都,610041)
5(重庆文理学院 园林与生命科学学院,重庆,402160)
Comparative analysis of volatile and principal aroma components ofcold-pressed oil from three varieties of late-maturing sweet oranges
LI Guijie1,2,3, ZHANG Qunlin1, HE Yajing1, TAN Anqun1, ZHANG Tenghui4, GUO Li1, ZHANG Wanchao2*, ZHONG Shijun5, TAN Xiang1, SUN Zhigao1*
1(Citrus Research Institute of Southwest University, National Citrus Engineering Research Center, Chongqing 400712, China)
2(Chongqing Institute of Medicinal Plant Cultivation, Chongqing 408435, China)
3(Chongqing Collaborative Innovation Center for Functional Food, Chongqing 400067, China)
4(Chengdu Centre Testing International Group Co., Ltd., Chengdu 610041, China)
5(School of Landscape Architecture and Life Sciences, Chongqing University of Arts and Sciences, Chongqing 402160, China)
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摘要 为研究重庆主栽晚熟甜橙精油的挥发性及主体香气物质的组成含量特点,采用顶空固相微萃取-气质联用技术和香气活度值(odor activity values, OAV)分析奥林达夏橙、五月红甜橙和晚熟血橙的果皮冷磨精油(cold-pressed oil, CPO)。3个品种中分别鉴定出53、54和52个挥发性物质,其中D-柠檬烯含量普遍较低;奥林达CPO醇酚类、醛酮类含量更高,五月红和晚熟血橙CPO含较高的萜类物质。OAV分析表明,3种CPO的主体香气贡献物质包括对伞花烃、癸醛、己醛、壬醛和芳樟醇等30个成分,体现柑橘香、花香、油脂香等8类主要香气属性;奥林达CPO中花香、脂香和甜香类物质OAV较高,晚熟血橙CPO中松香和木香类物质OAV较高。本地区3个晚熟甜橙冷磨油的主体香气属性各具特点,适合加工不同类型的低萜精油,提升晚熟甜橙的产品附加值。
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李贵节
张群琳
何雅静
谈安群
张腾辉
郭莉
张万超
钟世浚
谭祥
孙志高
关键词:  晚熟甜橙  冷磨精油  挥发性物质  香气活度值  主体香气成分    
Abstract: In order to develop the essential oil resources from major late-maturing sweet oranges cultivars in Chongqing, the volatile and principal aroma components of essential oil were studied for their composition and concentration characters. Techniques of headspace solid-phase micro-extraction-gas chromatography-mass spectrometry combined with odor activity values (OAV) were applied to analyze the cold-pressed oil (CPO) from Olinda Valencia Orange, Wuyuehong Orange and Late-maturing Blood Orange peel. The results showed that 53, 54 and 52 volatile components were respectively identified from the three varieties of CPO, among which D-limonene generally had comparatively low molar fraction. Olinda CPO contained higher concentration of hydroxyl (alcohols and phenols) and carbonyl (aldehydes and ketones) compounds while Wuyuehong and Late-maturing Blood Orange CPO contained higher concentrations of terpene volatiles. OAV analysis showed that 30 components including p-cymene, decanal, hexanal, nonanal and linalool were found as principal aroma contributors in the three CPOs. They form eight major aroma attributes such as citrusy, floral and lipid etc. Olinda CPO had higher OAVs of floral, lipid and sweet attributes while Late-maturing Blood Orange CPO had higher OAV of piney and woody attribute. In conclusion, the three local varieties of late-maturing sweet orange CPO exhibited varied characteristics. They are suitable for processing different types of low terpene essential oil, so as to enhance the added value of late-maturing sweet orange products.
Key words:  late-maturing sweet orange    cold-pressed oil    volatile compounds    odor activity value    principal aroma components
收稿日期:  2019-08-19                出版日期:  2020-03-15      发布日期:  2020-04-10      期的出版日期:  2020-03-15
基金资助: 国家柑桔工程技术研究中心开放课题(NCERC2019004);重庆市基础研究与前沿探索项目(cstc2019jcyj-bsh0122);高层次外国专家项目(WQ20135000161);国家重点研发计划“新型果蔬汁加工关键技术及装备研发”(2017YFD0400701-3)
作者简介:  李贵节博士后和张群琳硕士研究生为共同第一作者(张万超助理研究员和孙志高副研究员为共同通讯作者,E-mail:boystory@163.com;cpro@cric.cn)
引用本文:    
李贵节,张群琳,何雅静,等. 三种晚熟甜橙冷磨精油挥发性及主体香气成分的比较分析[J]. 食品与发酵工业, 2020, 46(5): 284-291.
LI Guijie,ZHANG Qunlin,HE Yajing,et al. Comparative analysis of volatile and principal aroma components ofcold-pressed oil from three varieties of late-maturing sweet oranges[J]. Food and Fermentation Industries, 2020, 46(5): 284-291.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.022021  或          http://sf1970.cnif.cn/CN/Y2020/V46/I5/284
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