Venturini Nicolas, Barboni Toussaint, Curk Franck, Costa Jean, Paolini Julien
University of Corsica, CNRS-UMR 6134, Laboratory of Natural Product Chemistry, BP 52, FR-20250 Corte, France.
UR-INRA GEQA 110, Center INRA of Corsica, FR-20230 San Ghjulianu, France.
Food Technol Biotechnol. 2014 Dec;52(4):403-410. doi: 10.17113/ftb.52.04.14.3717.
The volatile and flavonoid compositions of the peel of L. var. fruits cultivated in Corsica were studied according to the maturity of the citron fruits measured using growing degree-days. Quantitative variation with the stage of development of the fruit was observed using gas chromatography, gas chromatography-mass spectrometry, and liquid chromatography-mass spectrometry/mass spectrometry. Thirty volatile compounds were identified in the peel essential oil. Limonene and γ-terpinene were the major compounds. The volatile compositions of commercial citron liqueurs were also characterized by high amounts of monoterpene hydrocarbons with the same two major components. The main flavonoid components of citron fruits and derived liqueurs were rutin and neohesperidin. This chemical characterization can be used for quality assessment of food products from var.
根据用生长度日衡量的香橼果实成熟度，对科西嘉岛种植的香橼变种果实果皮的挥发性成分和黄酮类成分进行了研究。使用气相色谱法、气相色谱 - 质谱联用法和液相色谱 - 质谱/质谱联用法观察了果实发育阶段的定量变化。在果皮精油中鉴定出30种挥发性化合物。柠檬烯和γ-松油烯是主要成分。商业香橼利口酒的挥发性成分也以大量含有相同两种主要成分的单萜烃为特征。香橼果实及其衍生利口酒的主要黄酮类成分是芦丁和新橙皮苷。这种化学表征可用于香橼变种食品的质量评估。
