CAJ | 학술논문

目的:深入了解杂柑皮中挥发性精油成分,探究新品种的研究价值,为柑橘新品种的筛选、加工及皮渣综合利用提供实验依据.方法:采用水蒸气蒸馏法提取3种柑橘品种(玫瑰香柑、JoJo和象山红)中挥发性精油,运用GC-MS法分析挥发性精油成分,用面积归一法确定各组分的相对含量.结果表明:3种品种分别检测出66、68种和61种精油成分,分别占总峰面积的99.37%、99.18%和97.42%.3种品种中共有36种相同的精油成分,其中含量较高的有D-柠檬烯、β-月桂烯、芳樟醇、α-萜品醇、α-蒎烯等.不同的柑橘品种精油成分存在差异,可作为不同品种的重要特征.
목적:심입료해잡감피중휘발성정유성분,탐구신품충적연구개치,위감귤신품충적사선、가공급피사종합이용제공실험의거.방법:채용수증기증류법제취3충감귤품충(매괴향감、JoJo화상산홍)중휘발성정유,운용GC-MS법분석휘발성정유성분,용면적귀일법학정각조분적상대함량.결과표명:3충품충분별검측출66、68충화61충정유성분,분별점총봉면적적99.37%、99.18%화97.42%.3충품충중공유36충상동적정유성분,기중함량교고적유D-저몽희、β-월계희、방장순、α-첩품순、α-파희등.불동적감귤품충정유성분존재차이,가작위불동품충적중요특정.
The chemical composition of peel essential oils of three hybrid cultivars of citrus (Rose Bergamot,JoJo and Red Xiangshan) was investigated by GC-MS to probe into the merit of new citrus cultivars and provide experimental evidences for screening and processing of new citrus cultivars and full utilization of peel residues.Citrus peel oil was extracted by steam distillation prior to GC-MS analysis and the relative contents of chemical components in it were quantified by the method of peak area normalization.Results showed that 66,68 and 61 components were identified in peel essential oils from Rose Bergamotwere,JoJo and Red Xiangshan,respectively,accounting for 99.37%,99.18% and 97.42% of total peak area.Totally 36 compounds were found simultaneously in the 3 cultivars and the dominant compounds were D-linmonene,β-myrcene,linalool,α-terpineol and α-pinene.Differences in chemical composition of peel essential oils of various cultivars could be used to identify the quality of citrus fruits.