四种柑橘类果皮精油成分分析

Analysis of the Composition of Essential Oils from Four Citrus Peels

摘要:

本文通过对柑橘类果皮挥发油的成分的研究，为综合利用开发柑橘类挥发油提供理论依据。本研究采用超临界CO2流体法萃取沃柑、柠檬、脐橙和芦柑四种柑橘类果皮的挥发油，并用气相色谱-质谱法检测对成分进行分析。结果表明沃柑、柠檬、脐橙和芦柑的出油率分别为0.620%、0.556%、0.593%和0.742%，从这四种柑橘样品中分别检测出39、33、37和31成分，主要为萜烯类、醇类、醛类、酯类、酮类及酚类成分，其中萜烯类、醇类、醛类的含量较高。四种柑橘类果皮挥发油中的共有成分为D-柠檬烯、β-榄香烯、香茅醇、榄香醇、葵醛、(E,E,E)-2,6,10-三甲基-2,6,9,11-十二烷四烯-1-醛等，不同柑橘挥发油中还含有各自的特有成分。研究表明这些共有及特有成分是造成柑橘类果皮呈现不同品质的因素之一。本研究通过保留指数来鉴别同分异构体，提高了天然香原料中化合物定性的准确性。

Abstract:

This study provides a theoretical basis for comprehensive development and utilization of citrus volatile oils through examining the volatile oil composition. The volatile oils were extracted via Supercritical Fluid Extraction (SFE)-CO2 from satsuma, lemon, navel orange, ponkan for the analysis by GC-MS. The final oil yields for citrus, lemon, navel orange and ponkan were 0.620%, 0.556%, 0.593% and 0.742%, respectively. The results showed that 39, 33, 37 and 31 volatile compounds, respectively, were found in four types of volatile oils, and they were mainly terpenes, alcohols, aldehydes, esters, ketones, and phenolics (among which terpenes, alcohols, aldehydes had higher contents). While the volatile oils of four citrus peels had their own distinct components, they all contained D-limonene, β-elemene, citronellol, elemol, sunflower aldehyde, (E,E,E)-2,6,10-trimethyl-2,6,9,11-dodecatetraenal, etc. It was concluded that these common compound and unique components represent one of the factors influencing the quality of citrus. The use of retention indices to distinguish the isomers could improve the accuracy of a qualitative compositional analysis for natural fragrance materials.