United Graduate School of Agricultural Science, Kagoshima University, Kagoshima, Japan.
J Food Sci. 2012 Apr;77(4):C469-75. doi: 10.1111/j.1750-3841.2011.02604.x. Epub 2012 Mar 6.
The flavedo peel extracts of unripe Shiikuwasha (Citrus depressa Hayata) fruits were extracted using steam distillation (SD) or a cold-press (CP) system. Volatile aroma content and composition were determined using gas chromatography (GC) and each compound was identified using gas chromatography-mass spectrophotometry (GC-MS). The major constituents of the extracts were monoterpene hydrocarbons (91.75-93.75%[709.32-809.05 mg/100 g of fresh flavedo peel]) including limonene (43.08-45.13%[341.46-379.81 mg/100 g of fresh flavedo peel]), γ-terpinene (27.88-29.06%[219.90-245.86 mg/100 g of fresh flavedo peel]), and p-cymene (8.13-11.02%[61.47-97.22 mg/100 g of fresh flavedo peel]). The extraction process used was determined to be a decisive factor that affects the composition of key citrus aroma components, as well as the antioxidant activities of the Shiikuwasha fruit. Antioxidant capabilities of the extracts were examined by assay of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and β-carotene bleaching inhibition. The cold-press extraction system may better retain the total phenolic content of the flavedo peel and display superior antioxidant activities, compared to the steam distillation extraction method.
Shiikuwasha (Citrus depressa Hayata) is a type of small citrus fruit, and has been used as raw material for beverage and food additive productions in Japan. It had a unique aroma composition in which the limonene content of its peels is lower than that of other commonly known citrus peels. The present study detailed the volatile aroma composition, as well as antioxidant capabilities of Shiikuwasha peel extracts of different extraction methods, that are cold-press and steam distillation methods. The results of this study may provide a basis for selection of Shiikuwasha peel extracts in food industry for citrus flavor production.
未成熟的矢富枳（Citrus depressa Hayata）果皮的提取物分别采用水蒸气蒸馏（SD）和冷榨（CP）系统进行提取。采用气相色谱（GC）测定挥发油的含量和组成，并用气相色谱-质谱联用（GC-MS）鉴定各化合物。提取物的主要成分是单萜类化合物（91.75-93.75%[709.32-809.05mg/100g 鲜果皮]），包括柠檬烯（43.08-45.13%[341.46-379.81mg/100g 鲜果皮]）、γ-萜品烯（27.88-29.06%[219.90-245.86mg/100g 鲜果皮]）和对伞花烃（8.13-11.02%[61.47-97.22mg/100g 鲜果皮]）。提取过程被确定为影响关键柑橘香气成分组成以及矢富枳果实抗氧化活性的决定性因素。采用 1,1-二苯基-2-苦基肼（DPPH）自由基清除活性和β-胡萝卜素漂白抑制试验测定提取物的抗氧化能力。与水蒸气蒸馏提取方法相比，冷榨提取系统可能更好地保留了果皮的总酚含量，并显示出较强的抗氧化活性。
矢富枳（Citrus depressa Hayata）是一种小型柑橘类水果，已在日本被用作饮料和食品添加剂生产的原料。它具有独特的香气成分，其果皮中的柠檬烯含量低于其他常见的柑橘皮。本研究详细介绍了不同提取方法（冷榨和水蒸气蒸馏方法）的矢富枳果皮挥发油香气成分和抗氧化能力。本研究结果可为食品工业中选择矢富枳果皮提取物用于柑橘风味生产提供依据。
