Food and Fermentation Industries >

2023 , Vol. 49 >Issue 13: 272 - 280

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033764

Analysis of flavonoids and volatile compounds in yuzu based on high performance liquid chromatography-diode array detector and gas chromatography-mass spectrometry/pulsed flame photometric detector

  • CHENG Yujiao ,
  • LI Guijie ,
  • HUANG Linhua ,
  • HAN Leng ,
  • TAN Xiang ,
  • WU Houjiu ,
  • CHEN Weiling
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  • 1(Citrus Research Institute, Southwest University, Chongqing 400712, China)
    2(National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China)
    3(Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Chongqing 400712, China)
    4(Guangdong Lijinyou Agricultural Science and Technology Co.Ltd., Guangdong 514700, China)

Received date: 2022-09-26

  Revised date: 2022-10-14

  Online published: 2023-08-07

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Abstract

This study took different parts of yuzu (pulp and peel) as the research objects. Six kinds of flavonoids (narirutin, naringin, hesperidin, neohesperidin, naringenin, and hesperetin) and volatile substances in yuzu fruit were qualitatively and quantitatively analyzed by a high-performance liquid chromatography-diode array detector, solid phase microextraction combined with gas chromatography-mass spectrometry/pulsed flame photometric detector. The distribution of target flavonoids and volatile compounds in different parts of yuzu fruit was investigated. Results showed that only four target flavonoids were detected in yuzu pulp and peel, including narirutin, naringin, hesperidin, and neohesperidin. The content of total target flavonoids in the peel was significantly higher than that in the pulp. Moreover, a total of 69 volatile compounds were identified in the yuzu fruit. The number of volatile compounds in the pulp (60) was more than that in the peel (57), while the content in the pulp was lower than that in the peel. In addition, linalool (floral), limonene (citrusy), ethyl butanoate (fruity), p-cymene (citrusy), α-pinene (piney), β-myrcene (fruity and fatty), terpinolene (piney), and butyl acetate (fruity) were important characteristic flavor components with odor activity values (OAV)>100 in the pulp. Linalool (floral), limonene (citrusy), α-pinene (piney), β-myrcene (fruity and fatty), p-cymene (citrusy), α-phellandrene (citrusy), caryophyllene (fried, spice), and ethyl butanoate (fruity) were important characteristic flavor components with OAV>1 000 in the peel. Linalool was the most flavor-active substance in yuzu. This study can provide a theoretical basis for yuzu production and processing.

Key words： yuzu; volatile compounds; flavonoids; gas chromatography-mass spectrometry/pulsed flame photometric detector; high-performance liquid chromatography-diode array detector

Cite this article

CHENG Yujiao , LI Guijie , HUANG Linhua , HAN Leng , TAN Xiang , WU Houjiu , CHEN Weiling . Analysis of flavonoids and volatile compounds in yuzu based on high performance liquid chromatography-diode array detector and gas chromatography-mass spectrometry/pulsed flame photometric detector[J]. Food and Fermentation Industries, 2023 , 49(13) : 272 -280 . DOI: 10.13995/j.cnki.11-1802/ts.033764

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