Moufida Saïdani, Marzouk Brahim
INRST, Laboratoire d'Adaptation et d'Amélioration des Plantes, BP95 2050 Hammam-Lif, Tunisia.
Phytochemistry. 2003 Apr;62(8):1283-9. doi: 10.1016/s0031-9422(02)00631-3.
This paper reports on the composition of aroma compounds and fatty acids and some physico-chemical parameters (juice percentage, acidity and total sugars) in five varieties of citrus: blood orange, sweet orange, lemon, bergamot and bitter orange. Volatile compounds and methyl esters have been analyzed by gas chromatography. Limonene is the most abundant compound of monoterpene hydrocarbons for all of the examined juices. Eighteen fatty acids have been identified in the studied citrus juices, their quantification points out that unsaturated acids predominate over the saturated ones. Mean concentration of fatty acids varies from 311.8 mg/l in blood orange juice to 678 mg/l in bitter orange juice.
本文报道了血橙、甜橙、柠檬、佛手柑和苦橙这五个柑橘品种中香气化合物、脂肪酸的组成以及一些理化参数（出汁率、酸度和总糖）。采用气相色谱法分析了挥发性化合物和甲酯。柠檬烯是所有检测果汁中最丰富的单萜烃类化合物。在所研究的柑橘汁中鉴定出了18种脂肪酸，其定量分析表明不饱和酸的含量高于饱和酸。脂肪酸的平均浓度从血橙汁中的311.8毫克/升变化到苦橙汁中的678毫克/升。
