采用水蒸气蒸馏法提取香橼皮精油,运用气相色谱-质谱-嗅辨仪联机技术(GC-MS-O)对其成分组成及香气活性成分进行了研究。结果显示:香橼精油中柠檬烯的含量最高,为精油的50.53%,其次为对伞花烃(16.40%),其他含量较高的成分还有γ-萜品烯(8.70%)、罗勒烯(5.03%)、β-蒎烯(3.35%),α-蒎烯(2.66%)和β-月桂烯(2.30%)。另外,检测出11种香气活性成分,其中已鉴定的9种为α-蒎烯、β-蒎烯、对伞花烃、柠檬烯氧化物、里那醇、4-萜品醇、反-对-薄荷-2,8-二烯醇、丙酸松油酯、乙酸橙花酯、巴伦西亚橘烯。嗅闻结果显示,伞花烃和丙酸松油酯可能对香橼的特征香气起重要作用。

Essential oil from Xiangyuan(C.wilsonii Tanaka) peel was extracted by hydrodistillation method.Forty-four compounds were identified in the oil.Limonene(50.53%) was the major component,followed by p-ocymene(16.40%),γ-Terpinene(8.75%),β-ocimene(5.03%),β-Pinene(3.35%),α-Pinene(2.66%),and β-Myrcene(2.30%).Eleven aroma-active constituents were investigated by capillary GC-MS-O.Nine compounds,β-Pinene,α-pinene,p-ocymene,limonene oxide,linalool,4-terpinenol,trans-p-Mentha-2,8-dien-1-ol,neryl acetate,and valencene were indentified.From the smelling test,p-ocymene and terpinyl propionate were suggested as key contributors to the characteristic aroma of Xiangyuan fruit.