《食品工业》2023年第44卷第1期304分析检测柑橘类物质果皮挥发性成分对比分析曹星若1，钟政昌1，辜雪冬1,2，鲁宇1，董营3，马长中1*1.西藏农牧学院食品科学学院（林芝860000）；2.西藏特色农牧资源研发省部共建协同创新中心（林芝860000）；3.西藏农牧学院生态所（林芝860000）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。关键词气相色谱-质谱法(GC-MS);柑橘类;挥发性成分;新鲜皮;干皮ComparativeAnalysisofAromaComponentsbetweenFreshandDriedCitrusPeelsCAOXingruo1,ZHONGZhengchang1,GUXuedong1,2,LUYu1,DONGYing3,MAChangzhong1*1.CollegeofFoodScience,TibetInstituteofAgricultureandAnimalHusbandry(Linzhi860000);2.TheProvincialandMinisterialCo-foundedCollaborativeInnovationCenterforR&DinTibetCharacteristicAgriculturalandAnimalHusbandryResources(Linzhi860000);3.InstituteofEcology,TibetInstituteofAgricultureandAnimalHusbandry(Linzhi860000)AbstractInordertounderstandthechangesofvolatilecomponentsincitrusbeforeandafter,takingtangerine,granulatedorange,navelorange,jellyorangeandred-heartgrapefruitastheresearchobjects,compareandanalyzethecommoncomponentsanddifferentvolatilecomponentsoffreshanddriedpeelsoffivecitrussamplesbygaschromatography-massspectrometry(GC-MS)andinjectorsamplingmethod.D-limonene,γ-terpinene,(+)-4-carene,linaloolandnonaldehydearethecommonvolatilecomponentsoftensamples,amongwhichD-limonenehasthehighestcontent,whichmakescitrussampleshaveobviousfreshorangeflavorandlemon-likeflavor.Thefreshpeelofmostcitrussamplesisricherinfruitandplantaromathanthedriedpeel,andcontainsmorepharmacologicallyactivesubs...
