摘要
为了解柑橘类物质挥发性成分前后变化,以蜜桔、砂糖橘、脐橙、果冻橙和红心柚子为研究对象,运用气相色谱-质谱联用技术(GC-MS)和进样针进样法对5种柑橘类样品新鲜皮和干皮的共有组分和差异性挥发性成分进行对比分析。D-柠檬烯、γ-松油烯、(+)-4-蒈烯、芳樟醇、壬醛为10种样品所共有的挥发性成分,其中D-柠檬烯含量最高,使柑橘类样品具有明显的新鲜橙子香味及柠檬样香味。大多柑橘类样品的新鲜皮比干皮具有更丰富的果香和植物香气,且含有更多药理活性物质。试验结果为10种柑橘类样品的进一步应用提供参考,同时为柑橘类样品新鲜果皮和干皮在产品运用与开发、风味改善等方面提供理论依据。
In order to understand the changes of volatile components in citrus before and after, taking tangerine, granulated orange, navel orange, jelly orange and red-heart grapefruit as the research objects, compare and analyze the common components and different volatile components of fresh and dried peels of five citrus samples by gas chromatography-mass spectrometry(GC-MS) and injector sampling method. D-limonene, γ-terpinene,(+)-4-carene, linalool and nonaldehyde are the common volatile components of ten samples, among which D-limonene has the highest content, which makes citrus samples have obvious fresh orange flavor and lemon-like flavor. The fresh peel of most citrus samples is richer in fruit and plant aroma than the dried peel, and contains more pharmacologically active substances. It provides a reference for the further application of ten kinds of citrus samples, and provides a theoretical basis for the application and development of products and flavor improvement of fresh peel and dried peel of citrus samples.
作者
曹星若
钟政昌
辜雪冬
鲁宇
董营
马长中
CAO Xingruo;ZHONG Zhengchang;GU Xuedong;LU Yu;DONG Ying;MA Changzhong(College of Food Science,Tibet Institute of Agriculture and Animal Husbandry,Linzhi 860000;The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources,Linzhi 860000;Institute of Ecology,Tibet Institute of Agriculture and Animal Husbandry,Linzhi 860000)
出处
《食品工业》
CAS
2023年第1期304-309,共6页
The Food Industry
