为了阐明化橘红精油中挥发性有机物成分，探究化橘红精油关键香气成分，建立化橘红精油质量控制标准。该研究采用水蒸气蒸馏法提取化橘红精油，采用感官评价，结合电子鼻和气相-质谱联用仪（GC-MS）以及气相-质谱联用仪（GC-MS/O）明确化橘红中关键香气成分，同时评估其农药残留。结果发现：通过感官评价发现化橘红主要的挥发性风味以柑橘味、甜香味、药味、木质味、辛辣味为代表性特征，通过GC-MS从化橘红精油共检测出68种挥发性有机物，其中主要的挥发性有机物烯烃类、醇类和酯类分别占比84.48%、6.67%和6.05%，以柠檬烯，月桂烯、γ-松油烯为主要的挥发性有机物，结合GC-MS/O确定其15种关键性的挥发性特征香气成分。结合农残分析，明确水蒸气蒸馏提取下化橘红精油有机氯农药残留符合药典规定标准。该研究清晰阐明了化橘红精油挥发性有机物组成和品质安全，为化橘红产品开发和品质控制提供参考。

To clarify the volatile organic compounds in the essential oil of Citri grandis exocarpium, explore the key aroma components of the essential oil and establish the associated quality control standards, vapour distillation was used to extract the essential oil of Citri grandis exocarpium. Sensory evaluation, combined with electronic nose, gas chromatographymass spectrometry (GC-MS) and gas chromatography-mass spectrometry (GC-MS/O) analyses, was performed to clarify the key aroma components in Citri grandis exocarpium while assessing the pesticide residues. The results revealed that the main representative volatile flavors of Citri grandis exocarpium were found to be citrusy, sweet, medicinal, woody, and pungent, as determined via sensory evaluation. A total of 68 volatile organic compounds (VOCs) were detected in the essential oil of Citri grandis exocarpium by GC-MS, among which, the main VOCs, olefins, alcohols, and esters, accounted for 84.48%, 6.67%, and 6.05% of the total, respectively, with limonene, lauroylene and γ-pineole as the main VOCs. In combination with GC-MS/O, 15 key volatile characteristic aroma components were confirmed. In combination with the analysis of pesticide residues, it was clarified that the organochlorine pesticide residues in Citri grandis exocarpium essential oil under hydrodistillation extraction conformed to the standards specified in the Pharmacopoeia. The present study clearly elucidated the volatile organic composition and quality safety of the essential oil from Citri grandis exocarpium, which provides a reference for Citri grandis exocarpium product development and quality control.

广东省引进创新创业团队项目（2019ZT08N291）；广东省功能食品活性物重点实验室（2018B030322010）；农业和社会发展科技专题项目（SL2022B03J01173）