期刊论文

中文

食品科学

1002-6630

2013

34

20

282-286

10.7506/spkx1002-6630-201320059

(2012BAD31B02):"十二五"国家科技支撑计划项目 (CX2012B314):湖南省研究生科研创新项目

本校为第一机构

为研究不同贮藏条件下椪柑皮中精油成分的变化情况,采用低温(―20、―40℃)贮藏鲜椪柑皮,常温贮藏干椪柑皮,并用蒸馏法提取椪柑皮中精油,GC-MS技术分析其香气成分。结果表明:椪柑皮精油中主要的香气成分有D-柠檬烯、3-蒈烯、γ-萜品烯、2-侧柏烯、(1R)-(+)-α-蒎烯、芳樟醇等。椪柑皮中精油香气成分随贮藏条件的不同而有所差异。-20℃低温冻藏鲜椪柑皮精油中D-柠檬烯、3-蒈烯、2-侧柏烯、(1R)-(+)-α-蒎烯的相对含量均有减少,芳樟醇的相对含量上升;-40℃低温冻藏鲜椪柑皮精油中D-柠檬烯、3-蒈烯、(1R)-(+)-α-蒎烯的相对含量均有增加,2-侧柏烯、芳樟醇的相对含量减少;常温贮藏干椪柑皮精油中D-柠...

In order to explore changes in the essential oil composition of ponkan peel, two storage conditions were tested： fresh cirtrus peels at low temperatures （-20 ℃ and -40 ℃） and dried cirtrus peels at room temperature. The essential oil of ponkan peels was extracted by stream distillation and analyzed by GC-MS. The results showed that the major aroma components of ponkan peels were D-limonene, 3-carene, γ-terpinene, 2-thujene, （1R）-（＋）-α-pinene and linalool. Aroma components of essential oil exhibited an obvious difference under differ...