食品与发酵工业 >

2025 , Vol. 51 >Issue 3: 215 - 224

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038922

研究报告

不同贮藏方式陈皮精油成分及其抗氧化活性分析

  • 陈霖虹 ,
  • 肖更生 ,
  • 徐玉娟 ,
  • 吴继军 ,
  • 余元善 ,
  • 温靖 ,
  • 邹波 ,
  • 李璐 ,
  • 陈树鹏 ,
  • 傅曼琴
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  • 1(广东省农业科学院蚕业与农产品加工研究所, 农业农村部功能食品重点实验室, 广东省农产品加工重点实验室, 广东 广州, 510610)
    2(仲恺农业工程学院 轻工食品学院, 广东 广州, 510225)
    3(广东佳宝集团有限公司, 广东 潮州, 515638)
第一作者:硕士研究生(傅曼琴研究员为通信作者,E-mail:fumanqin84@126.com)

收稿日期: 2024-02-21

  修回日期: 2024-03-14

  网络出版日期: 2025-02-21

基金资助

国家重点研发计划项目(2021YFD1600104);广州市科技计划项目(2023B03J1370);潮州市科技计划项目(202301NY01);广东省农业科学院人才项目(R2020PY-JX011,202109TD)

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Analysis of essential oil composition and antioxidant activity of Pericarpium Citri Reticulatae in different storage methods

  • CHEN Linhong ,
  • XIAO Gengsheng ,
  • XU Yujuan ,
  • WU Jijun ,
  • YU Yuanshan ,
  • WEN Jing ,
  • ZOU Bo ,
  • LI Lu ,
  • CHEN Shupeng ,
  • FU Manqin
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  • 1(Sericultural &Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)
    2(Food College of light Industry, Zhongkai College of Agricultural Engineering, Guangzhou 510225, China)
    3(Guangdong Jiabao Group Co.Ltd., Chaozhou 515638, China)

Received date: 2024-02-21

  Revised date: 2024-03-14

  Online published: 2025-02-21

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摘要

为探究不同贮藏方式对陈皮精油含量、精油成分及其抗氧化活性的影响,选用标准干仓与自然陈化两种贮藏方式下陈化0~9年陈皮为研究对象,采用改进型Clevenger法提取陈皮精油,分析比较其精油得率,通过ABTS法和DPPH法比较其抗氧化活性差异,气相色谱-质谱联用法分析比较精油成分。结果表明,精油得率随陈化时间延长而下降,抗氧化活性则呈现上升趋势。与自然陈化陈皮精油相比,标准干仓陈皮精油得率更高,抗氧化活性更强。两种贮藏方式陈皮精油共检测出65种共有香气成分,以萜烯类、酯类和酸类为主,自然陈化陈皮精油中酸类、醇类和醛类物质相对含量显著高于标准干仓陈皮精油,而酚类物质相对含量则显著低,利用偏最小二乘回归分析能较好区分两种贮藏方式的陈皮精油,其中10种差异香气物质可以用于陈皮精油贮藏方式的区分。相关性分析表明γ-松油烯和萜品油烯与精油抗氧化活性呈显著正相关。该研究分析比较标准干仓与自然陈化两种贮藏方式陈皮精油的差异,为阐明两种陈皮精油的品质及挥发性成分特征提供参考。

关键词： 陈皮精油; 标准干仓陈皮; 自然陈化陈皮; 抗氧化活性; 挥发性成分

本文引用格式

陈霖虹 , 肖更生 , 徐玉娟 , 吴继军 , 余元善 , 温靖 , 邹波 , 李璐 , 陈树鹏 , 傅曼琴 . 不同贮藏方式陈皮精油成分及其抗氧化活性分析[J]. 食品与发酵工业, 2025 , 51(3) : 215 -224 . DOI: 10.13995/j.cnki.11-1802/ts.038922

Abstract

To investigate the effects of different storage methods on the essential oil content, composition, and antioxidant activity of Pericarpium Citri Reticulatae (PCR), this study selected the essential oil of PCR aged for 0-9 years under the two storage methods of standard dry storage and natural aging as the object of study, extracted the essential oil of PCR by the improved Clevenger method, analyzed and compared the yield of essential oil, compared the difference of antioxidant activity by the ABTS and DPPH methods, and analyzed and compared the essential oil composition of PCR by gas chromatography-mass spectrometry.Results showed that the yield of essential oil decreased with the aging time, while the antioxidant activity showed an increasing trend.Compared with the essential oil of naturally aged PCR, the yield of the essential oil of standard dry storage PCR was higher, and the antioxidant activity was stronger.A total of 65 common aroma components were detected in the two storage methods, mainly terpenes, esters and acids.The relative contents of acids, alcohols, and aldehydes in the naturally aged essential oil were significantly higher than those in the standard dry storage essential oil, while the relative contents of phenols were significantly lower.The 10 different aroma substances could be used for the differentiation of the storage methods of the essential oil of PCR.Correlation analysis showed that γ-pinene and terpinolene were positively and significantly correlated with the antioxidant activity of the essential oils.This study analyzed and compared the differences between the storage methods of standard dry storage and natural aging, which could provide a reference for elucidating the quality and volatile composition of the two kinds of essential oils of PCR.

Key words： Pericarpium Citri Reticulatae essential oil; standard dry storage Pericarpium Citri Reticulatae; natural aging Pericarpium Citri Reticulatae; antioxidant activity; volatile component

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