柑橘属果实因其在商业上的显著地位而备受关注,其在加工过程中产生的副产品可以提炼出具有潜在价值的精油。柑橘类果实精油由单萜类化合物、倍半萜类化合物以及其含氧衍生物等组成,这些成分使得柑橘类果实精油具有抑菌、抗炎、抗氧化、和抗焦虑等多种生物活性。因此,柑橘类果实精油在食品、医疗和化妆品等领域具有广阔的市场潜力。本文综述了甜橙(Citrus sinensis)、椪柑(Citrus reticulata)、柠檬(Citrus limon)等柑橘类果实精油的主要成分,分析了这些柑橘类果实精油的重要生物活性、作用机制及安全性,为它们的实际应用提供理论依据。

Citrus foods have been popular due to their prominent position in commerce. The by-products of citrus fruits, which are produced during processing, can be refined into valuable essential oils. Monoterpenes, and sesquiterpenes as well as their oxygenated derivatives and other components constitute the major fractions of Citrus essential oils. Those components give Citrus essential oils a variety of biological activities, such as antibacterial, antioxidant, anti-anxiety, etc. Thus, Citrus essential oils are valuable in food, medical treatment, and makeup industries. This review summarizes the major components, the important biological activities, and the safety of the Citrus essential oils such as orange (Citrus sinensis), mandarin (Citrus reticulata), and lemon (Citrus limon), providing a further reference for the practical application of Citrus essential oils.

广东省重点领域研发计划项目；广东省岭南特色食品科学与技术重点实验室项目；国家自然科学基金资助项目(32272462)