摘要
采用气相色谱质谱法(GC-MSD)进行香气成分分析,对甜橙树四种不同器官提取的香气成分进行分析。结果显示,果实皮油、果汁油、橙花油、橙叶油等四种精油的香气成分存在一定差异,并从中检出56种化合物,主要香气物质为柠檬烯、乙酸芳樟酯、芳樟醇、α-松油醇、乙酸香叶酯、乙酸橙花酯、香叶醇、罗勒烯、月桂烯、β-蒎烯等,从不同器官提取的香精油所含香气成分组成和含量存在差异。本研究结果可为研发人员调配香精时对橙油的选择提供参考。
The aroma components of orange oil extracted from four different parts were analyzed by GC-MSD. The results showed that the main aroma components of the four kinds of orange oil, namely, sweet orange peel oil, sweet orange juice oil, neroli oil, petitgrain oil were partially different, and there were 56 compounds detected. Limonene, Linalyl acetate, linalool, alpha-terpineol, geranyl acetate, neryl acetate, geraniol, ocimene, myrcene, beta-pinene were the main components.The composition and amount of aroma components extracted from the four parts were some different. These results provided the technical support for the selection of orange oils in the preparation of essence.
作者
李妙清
庄楷杏
李娜
翁子甯
LI Miao-qing;ZHUANG Kai-xing;LI-Na;WENG Zi-ning(Chaozhou Shunguan Biotechnology Co.,Ltd,Chaozhou 515633,China;Chaozhou Zhongju Food Testing Service Co.,Ltd.,Chaozhou 515633,China)
出处
《饮料工业》
2018年第5期21-25,共5页
Beverage Industry
