摘要
【目的】了解不同年份陈皮挥发性成分差异。【方法】以贮藏时间分别为1年(2017年)、5年(2013年)和15年(2003年)的新会陈皮为研究对象,采用顶空固相微萃取(HS-SPME)结合气相色谱—质谱联用(GC-MS)技术分析陈皮挥发性成分。【结果】3个不同贮藏年份的陈皮中共检测到61种化合物,且在一定贮藏年限内,随着贮藏时间延长,陈皮挥发性成分的种类及其含量发生显著改变,其中贮藏1年陈皮中有34种挥发性成分,贮藏5年和贮藏15年陈皮中分别有38、39种。在陈皮贮藏过程中,烯烃类和萘类化合物相对含量先增加后减少,酯类、酚类和醇类物质含量先减少后增加,醛类化合物含量逐年递减,而烷烃类物质只在贮藏5年的陈皮中检测到。【结论】在陈皮贮藏1~15年间,随着陈皮贮藏时间延长,陈皮挥发性成分的种类越来越丰富,为陈皮“陈久者良”的说法提供更加全面的理论依据。
【Objective】The study was conducted to understand the differences in volatile components of Pericarpium Citri Reticulatae(PCR)in different years.【Method】Xinhui PCR stored for 1 year(2017),5 years(2013)and 15 years(2003)were selected as research objects and the volatile components in PCR were analyzed by headspace solid phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS).【Result】A total of 61 compounds were detected in PCR of 3 different storage years,and within a certain storage period,the types and contents of volatile components in PCR significantly changed with the extension of storage time.There were 34 volatile components in PCR stored for 1 year,38 in PCR stored for 5 years.and 39 in PCR stored for 15 years.In the storage process of PCR,the relative contents of olefins and naphthalenes increased first and then decreased,the contents of esters,phenols and alcohols decreased first and then increased,and the content of aldehydes decreased year by year,while the alkanes were only detected in PCR in 2013.【Conclusion】During the 15 years from 2003 to 2017,with the extension of the storage time,the types of volatile components in PCR became more and more abundant,providing a more comprehensive theoretical basis for the saying that“Pericarpium Citri Reticulatae,the older the better”.
作者
刘丽娜
傅曼琴
徐玉娟
吴继军
余元善
温靖
LIU Lina;FU Manqin;XU Yujuan;WU Jijun;YU Yuanshan;WEN Jing(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;College of Food Science&Technology,Guangdong Ocean University,Zhanjiang 524000,China)
出处
《广东农业科学》
CAS
2020年第9期114-120,共7页
Guangdong Agricultural Sciences
基金
国家公益性行业(农业)科研专项(201503142-03)
广东省农业技术研发项目(2018LM2175)
广东省现代农业产业技术体系建设项目(2019KJ110)
广州市科技计划项目(201904020012)。
