Analysis of Aromatic Components from the Peels of Eight Lemon Varieties by GC-MS
-
摘要: 采用水蒸气蒸馏提取法并结合气相色谱-质谱联用(GC-MS)技术对柠檬8个品种果皮香气成分进行了检测和分析。结果显示,从‘阿伦’、‘尤力克’、‘费米耐劳’、‘斐诺’、‘库托迪肯’、‘蒙纳盖洛’、‘维尔纳’、‘维拉弗兰卡’8个品种果皮中分别鉴定出31、31、33、34、32、33、32和32种主要成分,分别占总峰面积的90.94%、93.42%、91.61%、91.02%、89.58%、88.11%、92.57%和92.09%;柠檬8个品种中共有成分24种,其中含量较高的有D-柠檬烯、α-松油醇、γ-松油烯、β-蒎烯、松油烯-4-醇等;柠檬8个品种所含成分种类、相对含量间存在差异,可作为区分这8个品种的重要特征。本研究结果可为柠檬果皮的综合利用及品种选育提供理论依据。Abstract: We detected and analyzed the aromatic components of the peels from eight lemon varieties using steam distillation extraction coupled with gas chromatography-mass spectrometry (GC-MS). Results showed that 31, 31, 33, 34, 32, 33, 32, and 32 main compounds were identified in the peels of‘Allen’,‘Eureka’,‘Feminello’,‘Fino’,‘Kwtdichen’,‘Monachella’,‘Verna’, and‘Villafranca’ lemons, amounting to 90.94%, 93.42%, 91.61%, 91.02%, 89.58%, 88.11%, 92.57% and 92.09% of total peak areas, respectively. Eight lemons contained twenty-four common components, including D-limonene, α-terpineol, γ-terpinene, β-pinene, and terpinen-4-ol. There were some differences in component types and percentage contents of the eight lemons, which could be used as important features to distinguish varieties. This study provides a theoretical basis for the integrated utilization of lemon peels and selection of lemon varieties.
-
Keywords:
- Lemon /
- Aromatic compounds /
- Gas chromatography-mass spectrometry /
- Retention index
-
-
[1] Oboh G, Olasehinde TA, Ademosun AO. Essential oil from lemon peels inhibit key enzymes linked to neurodegenerative conditions and pro-oxidant induced lipid peroxidation[J]. J Oleo Sci, 2014, 63(4):373-381.
[2] Pergola M, D'Amico M, Celano G, Palesea AM, Scu-derib A, Vitab GD, Pappalardob G, Inglese P. Sustaina-bility evaluation of Sicily's lemon and orange production:an energy, economic and environmental analysis[J]. J Environ Manage, 2013, 128:674-682.
[3] Valgimigli L. Gabbanini S. Berlini E, Lucchi E, Beltramini C, Bertarelli YL. Lemon(Citrus limon, Burm. f.) essential oil enhances the trans-epidermal release of lipid-(A, E) and water-(B6, C) soluble vitamins from topical emulsions in reconstructed human epidermis[J]. Int J Cosme-tic Sci, 2012, 34(4):347-356.
[4] 范媛媛, 游元元. 尤力克柠檬果皮与叶中挥发油的GC-MS比较[J]. 西南农业学报, 2014, 27(2):729-733. Fan YY, You YY. Comparison of peel oil with leaf oil of Eureka lemon by GC-MS[J]. Southwest China Journal of Agricultural Sciences, 2014, 27(2):729-733.
[5] 李晓颖, 谭洪花, 房经贵, 韩键, 宋长年. 果树果实的风味物质及其研究[J]. 植物生理学报, 2011, 47(10):943-950. Li XY, Tan HH, Fang JG, Han J, Song CN. Flavor compounds in fruits and research on them[J]. Plant Physiology Journal, 2011, 47(10):943-950.
[6] Moufida S, Marzouk B. Biochemical characterization of blood orange, sweet orange, lemon, bergamot and bitter orange[J]. Phytochemistry, 2003, 62(8):1283-1289.
[7] Ahmad MM, Iqbal Z, Anjum FM, Sultan JI. Genetic variability to essential oil composition in four citrus fruit species[J]. Pak J Bot, 2006, 38(2):319-324.
[8] 蔡君龙, 卢金清, 黎强, 郭胜男, 戴艺. 不同产地丁香挥发性成分分析[J]. 植物科学学报, 2015,33(2):251-258. Cai JL, Lu JQ, Li Q, Guo SN, Dai Y. Analysis on volatile components of Caryophylli Flos from different habitats[J]. Plant Science Journal, 2015,33(2):251-258.
[9] Wang Y, Miao X, Wei H, Liu D, Xia G, Yang X. Dispersive liquid-liquid microextraction combined with gas chromatography-mass spectrometry for the determination of multiple pesticides in Celery[J]. Food Anal Method, 2016, 9(8):2133-2141.
[10] Sugitate K, Saka M, Serino T, Nakamura S, Toriba A, Hayakawa K. Matrix behavior during sample preparation using metabolomics analysis approach for pesticide residue analysis by GC-MS in agricultural products[J]. J Agr Food Chem, 2012, 60(41):10226-10234.
[11] Cortes N, Alvarez R, Osorio EH, Alzatec F, Berkovd S, Osorio E. Alkaloid metabolite profiles by GC/MS and acetylcholinesterase inhibitory activities with binding-mode predictions of five Amaryllidaceae plants[J]. J Pharmaceut Biomed, 2015, 102:222-228.
[12] Sharma RJ, Gupta RC, Bansal AK, Singh IP. Metabolite fingerprinting of Eugenia jambolana fruit pulp extracts using NMR, HPLC-PDA-MS, GC-MS, MALDI-TOF-MS and ESI-MS/MS spectrometry[J]. Nat Prod Commun, 2015, 10(6):969-976.
[13] 常景玲, 邓小莉, 张军霞, 赵旭娜, 杨建磊. 气相色谱质谱联用技术对栝楼籽油亚麻酸和亚油酸含量的分析[J]. 植物科学学报, 2009, 27(5):564-568. Chang JL, Deng XL, Zhang JX, Zhao XN, Yang JL. GC-MS analysis of linolenic acid and linoleic acid in Chinese Trichosanthes kirilowii oil[J]. Plant Science Journal, 2009, 27(5):564-568.
[14] 何朝飞, 冉玥, 曾林芳, 张雪莲, 张耀海, 王成秋, 焦必宁. 柠檬果皮香气成分的GC-MS分析[J]. 食品科学, 2013, 34(6):175-179. He CF, Ran Y, Zeng LF, Zhang XL, Zhang YH, Wang CQ, Jiao BN. Analysis of aroma components from peels of different lemon varieties by GC-MS[J]. Food Science, 2013, 34(6):175-179.
[15] 赵文红, 黄桂颖, 陈悦娇, 白卫东, 马应丹, 黄智均. 柠檬果皮精油挥发性成分的GC-MS分析[J]. 食品工业科技, 2009,30(12):113-115. Zhao WH, Huang GY, Chen YJ, Bai WD, Ma YD, Huang ZJ. Analysis of volatile constituents in peel oil of lemon by GC-MS[J]. Science and Technology of Food Industry, 2009,30(12):113-115.
[16] Isidorov VA, Krajewska U, Vinogorova VT, Vetchinni-kovab LV, Fuksmanb IL, Bal K. Gas chromatographic analysis of essential oil from buds of different birch species with preliminary partition of components[J]. Biochem Syst Ecol, 2004, 32(1):1-13.
[17] Lota ML, Serra DDR, Tomi F, Jacquemond C, Casanova J. Volatile components of peel and leaf oils of lemon and lime species[J]. J Agr Food Chem, 2002, 50(4):796-805.
[18] 陈计峦, 周珊, 闫师杰, 马永昆, 胡小松. 丰水梨、砀山梨、南果梨的香气成分分析[J]. 园艺学报, 2005, 32(2):301-303. Chen JL, Zhou S, Yan SJ, Ma YK, Hu XS. Analysis of aroma components of Fengshui, Dangshan and Nanguo pear by SPME/GC/MS[J]. Acta Horticulturae Sinica, 2005, 32(2):301-303.
计量
- 文章访问数: 1405
- HTML全文浏览量: 11
- PDF下载量: 1524