青金桔精油的香气分析及应用

doi:10.14088/j.cnki.issn0439-8114.2023.04.026

摘要/Abstract

摘要： 采用感官评定法评定水蒸气蒸馏青金桔精油和压榨青金桔精油的区别,并利用气相色谱-质谱联用仪分析二者的挥发性成分。结果表明,水蒸气蒸馏青金桔精油和压榨青金桔精油在外观和香气上都有明显差异,蒸馏法得到的青金桔精油是无色透明的油状液体,而压榨法得到的青金桔精油则是青色透明油状液体,且压榨青金桔精油在新鲜感、青香和特征香上的表现明显优于水蒸气蒸馏青金桔精油。水蒸气蒸馏青金桔精油鉴定出40种化合物,包括16种烯类、13种醇类、6种酯类、4种醛类和1种酮类,含量分别为81.40%、6.24%、2.85%、1.97%和0.07%;压榨青金桔油鉴定出47种化合物,包括19种烯类、13种醇类、8种酯类、5种醛类、1种酮类和1种烃类,含量分别为78.01%、11.77%、5.73%、2.60%、0.14%和0.91%。最后进行了青金桔果汁中的加香试验,最优方案为同时加蒸馏青金桔精油0.20%,压榨青金桔精油0.05%。

关键词: 青金桔精油, 感官评定, 气相色谱-质谱联用仪（GC-MS）, 成分, 加香

Abstract: The sensory evaluation method was used to evaluate the difference between steam distilled green kumquat essential oil and pressed green kumquat essential oil,the volatile components of the two were analyzed by gas chromatography-mass spectrometry. The results showed that the steam-distilled green kumquat essential oil and the pressed green kumquat essential oil showed obvious differences in appearance and aroma. The kumquat essential oil obtained by distillation was a colorless and transparent oily liquid, while the green kumquat essential oil obtained by the pressing method was a cyan transparent oily liquid, and the performance of the pressed green kumquat essential oil in terms of freshness, green aroma and characteristic aroma was obviously better than that of the steam-distilled green kumquat essential oil. The green kumquat essential oil by steam distillation was identified 40 compounds, including 16 alkenes, 13 alcohols, 6 esters, 4 aldehydes and 1 ketone, with the proportion of 81.40%, 6.24%, 2.85%, 1.97% and 0.07%, respectively. 47 kinds of compounds were identified in the pressed green kumquat essential oil, including 19 alkenes, 13 alcohols, 8 esters, 5 aldehydes, 1 ketone and 1 hydrocarbon, with the proportion of 78.01%, 11.77%, 5.73%, 2.60%, 0.14% and 0.91%, respectively. Finally, the aromatizing test in green kumquat juice was conducted. The optimal scheme was to add 0.20% of distilled green kumquat essential oil and 0.05% of pressed green kumquat essential oil simultaneously.

Key words: green kumquat essential oil, sensory assessment, gas chromatography-mass spectrometry（GC-MS）, composition, aromatization

中图分类号:

TQ654.2

盛丽. 青金桔精油的香气分析及应用[J]. 湖北农业科学, 2023, 62(4): 146-150.

SHENG Li. Aroma analysis and application of green kumquat essential oil[J]. HUBEI AGRICULTURAL SCIENCES, 2023, 62(4): 146-150.

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