摘要
利用固相微萃取结合气相色谱质谱联用(GC-MS)技术检测了溪蜜柚汁、平和红柚汁、度尾文旦柚汁的挥发性成分,并计算了这3种柚汁中各挥发性成分的香气值.结果显示,溪蜜柚汁、平和红柚汁、度尾文旦柚汁中分别检测出了23种、17种、16种挥发性成分,其中溪蜜柚汁中含量最高的成分为反式-3-己烯-1-醇(765.26μg/L),平和红柚汁中含量最高的成分为正己醛(175.21μg/L),度尾文旦柚汁中含量最高的成分为d-柠檬烯(21.99μg/L).柚汁香气值计算结果显示,溪蜜柚汁香气值较大的成分为1-辛烯-3-醇、正己醛、2-甲基丁酸乙酯等,香气主要表现为蘑菇气味、青草气味、香甜气味等;平和红柚汁香气值较大的成分为正己醛、癸醛、顺式-3-己烯醛、辛醛、芳樟醇等,香气主要具有青草气味、水果气味、柑橘气味、香甜气味等;度尾文旦柚汁香气值较大的成分为癸醛和正己醛,香气主要由水果气味和青草气味组成.
Volatiles of Guanxi pummelo juice, Pinghe were extracted by solid-phase micro-extraction and analyzed by trometer （SPME -GC -MS）, and their odor activity values 16 volatile compounds were identified and quantified in these （765.26 μg/L） was the most dominant volatile component in red pummelo juice and Duwei pummelo juice gas chromatography equipped with a mass spec- （OAVs） were calculated. A total of 23, 17, three juices, respectively. （E） -3-hexen-l-ol Guanxi pummelo juice. However, Pinghe redpummelo juice was rich in hexanal （175.21 μg/L）. High concentration of d-limonene （21.99 μg/L） was found in Duwei pummelo juice. According to the results of odor activity values, 1-octen-3-ol, hexanal and ethyl 2-methylbutanoate were the odour characteristic components, creating mushroom, green, floral and sweet odor in Guanxi pummelo juice. Hexanal, decanal, （Z）-3-hexenal, octanal and linalool were the characteristic aroma components of Pinghe red pummelo juice, contributing to the green, fruit, lemon, floral and sweet notes of its aroma. In Duwei pummelo juice, decanal and hexanal were detected as potent odorants with fruit and green aroma.
出处
《集美大学学报（自然科学版）》
CAS
2014年第4期266-273,共8页
Journal of Jimei University：Natural Science
基金
国家自然科学基金资助项目(31371751)
厦门市杰出青年科学基金项目(3502Z20126008)
集美大学科研创新团队基金项目(2010A006)
福建省教育厅基金资助项目(JA12188)
