六种不同品种柑橘类水果中游离和结合挥发性化合物的特征分析。
Characterisation of free and bound volatile compounds from six different varieties of citrus fruits.
机构信息
Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
出版信息
Food Chem. 2015 Oct 15;185:25-32. doi: 10.1016/j.foodchem.2015.03.142. Epub 2015 Apr 3.
Free volatile compounds in six varieties of citrus juices were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry. Bound fractions were isolated and extracted with methanol and Amberlite XAD-2 resin and then hydrolyzed by almond β-glucosidase. A total of 43 free and 17 bound volatile compounds were identified in citrus. Free volatile contents in sweet orange were the most abundant, followed by those in grapefruits and mandarins. Among free volatiles, terpenes were the most abundant in citrus juice. Sensory analysis results showed that the flavor of the same citrus cultivars was similar, but the flavor of different cultivars varied. Among bound volatiles, benzenic compounds were the most abundant in these citrus juices. Bound volatiles also significantly differed among cultivars. In addition, only p-vinylguaiacol were detected in all of the samples.
采用固相微萃取-气相色谱-质谱联用技术分析了 6 种柑橘汁中的游离挥发性化合物。采用甲醇和 Amberlite XAD-2 树脂分离提取结合部分，然后用杏仁β-葡萄糖苷酶水解。在柑橘中鉴定出 43 种游离挥发性化合物和 17 种结合挥发性化合物。甜橙中的游离挥发性化合物含量最丰富，其次是葡萄柚和橘子。在游离挥发性化合物中，萜烯类化合物在柑橘汁中含量最丰富。感官分析结果表明，同种柑橘品种的风味相似，但不同品种的风味不同。在结合挥发性化合物中，苯类化合物在这些柑橘汁中含量最丰富。结合挥发性化合物在品种间也有显著差异。此外，所有样品中仅检测到对乙烯基愈创木酚。
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