梅州蜜柚（Honey pomelo）柚花不同部位的香气成分和水蒸气精油组成成分差异分析

Analysis of Aroma and Essential Oil Constituents in Different Parts of Honey Pomelo Flower Meizhou

摘要:

本文采用顶空（Headspace，HS）-固相微萃取（Solid Phase Microextraction，SPME）和水蒸气蒸馏法结合气相色谱串联质谱法（Gas Chromatography -Mass Spectrometer，GC-MS）检测技术分析梅州新鲜蜜柚的柚花、花瓣、雄蕊和雌蕊4部分的香气成分和精油组成差异。结果表明，柚花不同部位香气成分和精油组成主要成分包括萜类、醇类、酯类、烷烃类、醚类、醛类6类物质，不同部位的化合物种类及相对含量均有明显差异，其中金合欢醇、反式橙花叔醇、芳樟醇检出为柚花各部位的主要成分，总含量占60%以上。柚花精油成分中鉴定出27种化合物，香气成分鉴定出25种化合物，柚花中雄蕊精油的得率最高为0.65%。柚花中富含多种食品、香精香料与日化等行业所需独特香味的化合物，应用前景广泛，是一种具有开发和利用潜力的天然资源。

Abstract:

The aroma compounds and the volatile compoounds of essential oils of the parts of fresh flower, petals, stamens and pistils from Meizhou were analyzed by headspace solid phase microextraction (HS-SPME) and steam distillation combined with gas chromatography-mass spectrometry (GC-MS). The results showed that the main compounds of aroma compounds and volatile compounds of essential oils in different parts of pomelo flowers include terpenoids, alcohols, esters, alkanes, ethers, and aldehydes. The types and relative contents in different parts were significantly different. Farnesol, trans-orange sterol and linalool were detected in all samples as the main compounds which were more than 60%. 27 compounds were identified in essential oil while 25 were identified in aroma. The highest yield of essential oil was stamen which was 0.65%. As a valuable natural resource, pomelo flower was rich in a variety of valuable compounds needed in food, flavor and fragrance, daily chemical industry. Pomelo flower has development and utilization potentiality with wide application prospects.