Hong Joon Ho, Khan Naeem, Jamila Nargis, Hong Young Shin, Nho Eun Yeong, Choi Ji Yeon, Lee Cheong Mi, Kim Kyong Su
Department of Food and Nutrition, Chosun University, Gwangju, 61452, Republic of Korea.
Department of Chemistry, Kohat University of Science & Technology, Kohat, Khyber Pakhtunkhuwa, Pakistan.
Phytochem Anal. 2017 Sep;28(5):392-403. doi: 10.1002/pca.2686. Epub 2017 Apr 25.
Citrus fruits are known to have characteristic enantiomeric key compounds biosynthesised by highly stereoselective enzymatic mechanisms. In the past, evaluation of the enantiomeric ratios of chiral compounds in fruits has been applied as an effective indicator of adulteration by the addition of synthetic compounds or natural components of different botanical origin.
To analyse the volatile flavour compounds of Citrus junos Sieb. ex Tanaka (yuzu), Citrus limon BURM. f. (lemon) and Citrus aurantifolia Christm. Swingle (lime), and determine the enantiomeric ratios of their chiral compounds for discrimination and authentication of extracted oils.
Volatile flavour compounds of the fruits of the three Citrus species were extracted by simultaneous distillation extraction and analysed by gas chromatography-mass spectrometry. The enantiomeric composition (ee%) of chiral camphene, sabinene, limonene and β-phellandrene was analysed by heart-cutting multidimensional gas chromatography-mass spectrometry.
Sixty-seven (C. junos), 77 (C. limon) and 110 (C. aurantifolia) volatile compounds were identified with limonene, γ-terpinene and linalool as the major compounds. Stereochemical analysis (ee%) revealed 1S,4R-(-) camphene (94.74, 98.67, 98.82), R-(+)-limonene (90.53, 92.97, 99.85) and S-(+)-β-phellandrene (98.69, 97.15, 92.13) in oil samples from all three species; R-(+)-sabinene (88.08) in C. junos; and S-(-)-sabinene (81.99, 79.74) in C. limon and C. aurantifolia, respectively.
The enantiomeric composition and excess ratios of the chiral compounds could be used as reliable indicators of genuineness and quality assurance of the oils derived from the Citrus fruit species. Copyright © 2017 John Wiley & Sons, Ltd.
已知柑橘类水果含有通过高度立体选择性酶促机制生物合成的特征对映体关键化合物。过去，水果中手性化合物对映体比例的评估已被用作通过添加合成化合物或不同植物来源的天然成分来掺假的有效指标。
分析日本夏橙（柚子）、柠檬和来檬的挥发性风味化合物，并确定其手性化合物的对映体比例，以鉴别和验证提取的油。
采用同时蒸馏萃取法提取三种柑橘类水果的挥发性风味化合物，并通过气相色谱 - 质谱联用仪进行分析。采用中心切割多维气相色谱 - 质谱联用仪分析手性莰烯、桧烯、柠檬烯和β - 水芹烯的对映体组成（ee%）。
分别鉴定出67种（日本夏橙）、77种（柠檬）和110种（来檬）挥发性化合物，其中柠檬烯、γ - 萜品烯和芳樟醇为主要化合物。立体化学分析（ee%）显示，所有三个物种的油样中均含有1S,4R - (-) - 莰烯（94.74、98.67、98.82）、R - (+) - 柠檬烯（90.53、92.97、99.85）和S - (+) - β - 水芹烯（98.69、97.15、92.13）；日本夏橙中含有R - (+) - 桧烯（88.08）；柠檬和来檬中分别含有S - (-) - 桧烯（81.99、79.74）。
手性化合物的对映体组成和过量比例可作为柑橘类水果衍生油的真实性和质量保证的可靠指标。版权所有© 2017约翰威立父子有限公司。
