摘要
目的探究脐橙果皮和果肉中挥发性成分的种类、相对含量及其风味的差异。方法将脐橙洗净后切分为果皮及果肉部分,经粉碎后,通过顶空固相微萃取(headspace solid phase microextraction,HS-SPME)技术分别富集果皮和果肉的挥发性成分,再经气相色谱-质谱法(gas chromatography-mass spectrometry,GC-MS)分析其挥发性成分的种类及相对含量,同时计算各物质的相对气味活度值(relative odor activity value,ROAV)。结果脐橙中鉴定出烯烃类、醛类、醇类、酮类、酯类和酸类等挥发性成分共82种,果皮中有59种,果肉中有51种,两者共有成分28种,其中果皮特有挥发性成分31种,果肉23种;对果皮风味起关键作用和修饰作用的挥发性成分分别有20种和7种,果肉分别有9种和7种。脐橙果皮和果肉中相对含量最高的成分均为D-柠檬烯,分别达到43.97%和41.25%,果皮次主要成分为芳樟醇,含量为5.38%,果肉次主要成分为巴伦烯亚橘烯,含量为18.50%;对果皮风味贡献最高的物质为芳樟醇,主要提供麻香、青香和花香,对果肉贡献最高的物质为β-紫罗酮,主要提供花香;此外果皮和果肉的木调香和清香差异不大,但果皮的果香、花香、甜香和脂香更加丰富。结论脐橙果皮和果肉中挥发性成分的种类和含量差异较大,且造成其关键香气的物质有明显区别。
Objective To investigate the types,relative content and flavor differences of volatile components in pericarp and pulp of Citrus sinensis Osbeck.Methods Citrus sinensis Osbeck was washed and cut into pericarp and pulp.After grinding,the volatile components in pericarp and pulp were enriched by headspace solid phase microextraction(HS-SPME)technology.Then gas chromatography-mass spectrometry(GC-MS)was used to analyze the types and relative content of volatile components,and the relative odor activity value(ROAV)of each substance were calculated.Results A total of 82 kinds of volatile components,including olefins,aldehydes,alcohols,ketones,esters,and acids,were identified in Citrus sinensis Osbeck,including 59 kinds of in the peel and 51 kinds of in the flesh.There were a total of 28 kinds of components in both,including 31 kinds of in the peel and 23 kinds of in the flesh;there were 20 kinds of and 7 kinds of volatile components that played a critical and modifying role in the flavor of the fruit peel,and 9 kinds of and 7 kinds of volatile components in the flesh,respectively.The component with the highest relative content in the peel and flesh of Citrus sinensis Osbeck was D-limonene,reaching 43.97%and 41.25%,respectively.The secondary main component in the peel was linalool,with a content of 5.38%.The secondary main component in the flesh was valenene,with a content of 18.50%;the substance with the highest contribution to the flavor of the fruit peel was linalool,which mainly provided the aroma of hemp,green,and flowers.The substance with the highest contribution to the flesh wasβ-violone,mainly providing floral fragrance;in addition,there was no significant difference in the woody and light aroma between the peel and flesh,but the fruit,floral,sweet,and fatty aromas of the peel were more abundant.Conclusion There are significant differences in the types and contents of volatile components in the pericarp and pulp of Citrus sinensis Osbeck,and there are significant differences in the substances that contribute to their key aroma.
作者
潘奕丞
钱敏
赵培静
白卫东
姜浩
潘思轶
赵文红
陈铎
PAN Yi-Cheng;QIAN Min;ZHAO Pei-Jing;BAI Wei-Dong;JIANG Hao;PAN Si-Yi;ZHAO Wen-Hong;CHEN Duo(College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Guangdong Huawei Testing Co.,Ltd.,Guangzhou 510700,China;College of Food Science and Technolog,Huazhong Agricultural University,Wuhan 430070,China;Meizhou City Dragon Fruit Industry Co.,Ltd.,Meizhou 514600,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2023年第17期231-240,共10页
Journal of Food Safety and Quality
基金
广东省重点领域研发计划项目(2022B0202050003)。
关键词
脐橙
果皮
果肉
挥发性成分
Citrus sinensis Osbeck
pericarp
pulp
volatile components
