3个金柑品种果皮显微观察及精油组分分析
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摘要
为给金柑精油的开发和利用提供参考,以滑皮、融安和遂川金柑的成熟果实为材料,使用石蜡切片法和气相色谱-质谱联用仪进行不同金柑品种果皮油胞的显微结构和精油组分的观察和分析。结果表明,滑皮金柑果皮油胞数量和大小与遂川、融安金柑存在明显差异;从3个品种果实果皮中鉴定了49种精油组分,包括烃类、醇类、醛类、酮类和酯类,3个品种中主要成分均以D-柠檬烯含量最高;滑皮金柑果皮中精油组分最多,但遂川和融安金柑果皮精油含量显著高于滑皮金柑。
In order to provide some references for development and utilization of kumquat essential oil, using mature fruits in Huapi Kumquat, Rong'an Kumquat and Suichuan Kumquat as materials, microstructure and essential oil components in oil cell of different kumquat cultivars were observed and researched by using paraffin section method and gas chromatography-mass spectrometry. The results showed that number and size of oil cells in Huapi Kumquat peels had some significant differences with those in Suichuan Kumquat and Rong'an Kumquat peels. Total 49 essential oil components were identified from peels of the three cultivars, including hydrocarbons, alcohols, aldehydes, ketone and esters. In the main components of the three cultivars, D-limonene had the highest content. Huapi Kumquat peels had the most essential oil components, but essential oil contents in peels of Suichuan Kumquat and Rong'an Kumquat were significantly higher than that of Huapi Kumquat.
In order to provide some references for development and utilization of kumquat essential oil, using mature fruits in Huapi Kumquat, Rong'an Kumquat and Suichuan Kumquat as materials, microstructure and essential oil components in oil cell of different kumquat cultivars were observed and researched by using paraffin section method and gas chromatography-mass spectrometry. The results showed that number and size of oil cells in Huapi Kumquat peels had some significant differences with those in Suichuan Kumquat and Rong'an Kumquat peels. Total 49 essential oil components were identified from peels of the three cultivars, including hydrocarbons, alcohols, aldehydes, ketone and esters. In the main components of the three cultivars, D-limonene had the highest content. Huapi Kumquat peels had the most essential oil components, but essential oil contents in peels of Suichuan Kumquat and Rong'an Kumquat were significantly higher than that of Huapi Kumquat.
引文
[1]陈金印,郭成志,刘后根,等.遂川金柑营养成分的分析研究[J].江西农业大学学报,1998,20(4):452-455.
[2]孟鹏.金柑的研究现状及其开发前景[J].农产品加工学刊,2009(11):35-41.
[3]王绍引.金柑果皮精油的提取及其功能性研究[D].福州:福建农林大学,2013.
[4]范恒斌.轻糖麦乳蜜金橘果脯生产工艺[J].食品科学,1992,13(2):40-41.
[5]涂宗财,叶青,黄树稳.低糖金橘罐头的研制[J].南昌大学学报,1994,16(2):98-101.
[6]方修贵,林媚,李嗣彪,等.金柑果实的综合开发利用[J].浙江柑橘,2003,20(4):29-30.
[7]曾晓峰,章元日,李忠海,等.金橘应用研究的现状与前景[J].经济林研究,2007,25(3):90-92.
[8]白婕,李娟,张靖.金橘果渣膳食纤维制备工艺研究[J].中南林业科技大学学报,2009,29(3):118-120.
[9]丁亚明.柠檬烯的应用及橙皮中柠檬烯的实验室提取[J].职业技术,2007,16(80):64.
[10]乔宇.柑橘汁香气活性化合物的鉴定及其在加工和储藏中的变化[D].武汉:华中农业大学,2008.
[11]赵文红,黄桂颖,陈悦娇,等.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.
[12]刘小丰,张军,朱世平,等.不同金柑品种果皮精油含量与油胞密度及果实形态的关系[J].中国南方果树,2013,42(4):1-4.
[13]王艳芳,叶淄,刘昊,等.不同发育时期苹果果实组织石蜡切片制作探究[J].果树学报,2014,31(5):973-976.
[14]杨捷频.常规石蜡切片方法的改良[J].生物学杂志,2006,23(1):45-46.
[15]毛晓霞.石蜡切片制作方法的改良[J].安徽农学通报,2013,19(8):15-16.
[16]赵俊,木万福,张志星.植物石蜡切片技术改进[J].安徽农学通报,2009,15(5):69,90.
[17]凌育赵.水蒸气蒸馏法提取桔柑皮中的香精油[J].广东化工,2005,32(4):42-43.
[18]张蕾,余雯,周晓睛,等.水蒸馏法提取金桔精油的工艺研究[J].江西食品工业,2010(3):16-19.
[19]舒康云,陶永元,徐成东,等.天竺桂叶精油的提取及成分分析[J].中南林业科技大学学报,2014,34(1):107-111.
[20]高兴.金柑果皮油胞特性和相关调控基因表达量的研究[D].南宁:广西大学,2016.
[21]THOMSON W W,PLANTT ALOIA K A,ENDRESS A G.Ultrastructure of oil gland development in the leaf of Citrus sinensis L[J].Botanical Gazette,1976,137(4):330-340.
[22]LIANG S J,WU H,LUN X,et al.Secretory cavity development and its relationship with the accumulation of essential oil in fruits of Citrus medica L var sarcodactylis(Noot)Swingle[J].Journal of Integrative Plant Biology,2006,48(5):573-583.
[23]潘腾飞,欧智涛,黄桂香,等.长安金柑和滑皮金柑果皮显微观察及精油组分分析[J].中国南方果树,2014,43(1):34-37.
[24]DUMAN E,SOLTANBEIGI A,OZCAN M M.Chemical compositions of essential oil of some Citrus spp(Sour,Lemon,Kumquat,Mandarin and Orange)peels[J].Journal of Medicinal&Spice Plants,2016,21(4):153-159.
[25]QUIJANO C,PINO J.Volatile compounds of round kumquat(Fortunella japonica Swingle)peel oil from Colombia[J].Journal of Essential Oil Research,2009,21(6):483-485.
[26]CHOI H S.Characteristic odor components of kumquat(Fortunella japonica Swingle)peel oil[J].Journal of Agricultural&Food Chemistry,2005,53(5):1642-1647.
[27]SICARI V,POIANA M.Comparison of the volatile component of the essential oil of kumquat(Fortunella margarita swingle)extracted by supercritical carbon dioxide,hydrodistillation and conventional solvent extraction[J].Journal of Essential Oil Bearing Plants,2017,20(1):87-94.
[28]KONTARATOU V,GRAIKOU K,CHINOU I.Chemical analyses of the essential oils of three Fortunella cultivars and a Greek traditional kumquat liqueur[J].Planta Medica,2007,73(9):1008.
[29]张蕾.金桔精油的提取、分析及后产物利用的研究[D].南昌:南昌大学,2011.
[30]丁亚明.柠檬烯的应用及橙皮中柠檬烯的实验室提取[J].职业技术,2007,16(6):64.
[31]王文渊,韩立路,张芸兰,等.橘皮柠檬烯的研究与应用进展[J].精细与专用化妆品,2012,20(5):46-50.
[32]郑洁,江东,张耀海,等.我国主要金柑品种果皮中挥发性成分比较[J].食品科学,2015,36(6):145-150.
[2]孟鹏.金柑的研究现状及其开发前景[J].农产品加工学刊,2009(11):35-41.
[3]王绍引.金柑果皮精油的提取及其功能性研究[D].福州:福建农林大学,2013.
[4]范恒斌.轻糖麦乳蜜金橘果脯生产工艺[J].食品科学,1992,13(2):40-41.
[5]涂宗财,叶青,黄树稳.低糖金橘罐头的研制[J].南昌大学学报,1994,16(2):98-101.
[6]方修贵,林媚,李嗣彪,等.金柑果实的综合开发利用[J].浙江柑橘,2003,20(4):29-30.
[7]曾晓峰,章元日,李忠海,等.金橘应用研究的现状与前景[J].经济林研究,2007,25(3):90-92.
[8]白婕,李娟,张靖.金橘果渣膳食纤维制备工艺研究[J].中南林业科技大学学报,2009,29(3):118-120.
[9]丁亚明.柠檬烯的应用及橙皮中柠檬烯的实验室提取[J].职业技术,2007,16(80):64.
[10]乔宇.柑橘汁香气活性化合物的鉴定及其在加工和储藏中的变化[D].武汉:华中农业大学,2008.
[11]赵文红,黄桂颖,陈悦娇,等.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.
[12]刘小丰,张军,朱世平,等.不同金柑品种果皮精油含量与油胞密度及果实形态的关系[J].中国南方果树,2013,42(4):1-4.
[13]王艳芳,叶淄,刘昊,等.不同发育时期苹果果实组织石蜡切片制作探究[J].果树学报,2014,31(5):973-976.
[14]杨捷频.常规石蜡切片方法的改良[J].生物学杂志,2006,23(1):45-46.
[15]毛晓霞.石蜡切片制作方法的改良[J].安徽农学通报,2013,19(8):15-16.
[16]赵俊,木万福,张志星.植物石蜡切片技术改进[J].安徽农学通报,2009,15(5):69,90.
[17]凌育赵.水蒸气蒸馏法提取桔柑皮中的香精油[J].广东化工,2005,32(4):42-43.
[18]张蕾,余雯,周晓睛,等.水蒸馏法提取金桔精油的工艺研究[J].江西食品工业,2010(3):16-19.
[19]舒康云,陶永元,徐成东,等.天竺桂叶精油的提取及成分分析[J].中南林业科技大学学报,2014,34(1):107-111.
[20]高兴.金柑果皮油胞特性和相关调控基因表达量的研究[D].南宁:广西大学,2016.
[21]THOMSON W W,PLANTT ALOIA K A,ENDRESS A G.Ultrastructure of oil gland development in the leaf of Citrus sinensis L[J].Botanical Gazette,1976,137(4):330-340.
[22]LIANG S J,WU H,LUN X,et al.Secretory cavity development and its relationship with the accumulation of essential oil in fruits of Citrus medica L var sarcodactylis(Noot)Swingle[J].Journal of Integrative Plant Biology,2006,48(5):573-583.
[23]潘腾飞,欧智涛,黄桂香,等.长安金柑和滑皮金柑果皮显微观察及精油组分分析[J].中国南方果树,2014,43(1):34-37.
[24]DUMAN E,SOLTANBEIGI A,OZCAN M M.Chemical compositions of essential oil of some Citrus spp(Sour,Lemon,Kumquat,Mandarin and Orange)peels[J].Journal of Medicinal&Spice Plants,2016,21(4):153-159.
[25]QUIJANO C,PINO J.Volatile compounds of round kumquat(Fortunella japonica Swingle)peel oil from Colombia[J].Journal of Essential Oil Research,2009,21(6):483-485.
[26]CHOI H S.Characteristic odor components of kumquat(Fortunella japonica Swingle)peel oil[J].Journal of Agricultural&Food Chemistry,2005,53(5):1642-1647.
[27]SICARI V,POIANA M.Comparison of the volatile component of the essential oil of kumquat(Fortunella margarita swingle)extracted by supercritical carbon dioxide,hydrodistillation and conventional solvent extraction[J].Journal of Essential Oil Bearing Plants,2017,20(1):87-94.
[28]KONTARATOU V,GRAIKOU K,CHINOU I.Chemical analyses of the essential oils of three Fortunella cultivars and a Greek traditional kumquat liqueur[J].Planta Medica,2007,73(9):1008.
[29]张蕾.金桔精油的提取、分析及后产物利用的研究[D].南昌:南昌大学,2011.
[30]丁亚明.柠檬烯的应用及橙皮中柠檬烯的实验室提取[J].职业技术,2007,16(6):64.
[31]王文渊,韩立路,张芸兰,等.橘皮柠檬烯的研究与应用进展[J].精细与专用化妆品,2012,20(5):46-50.
[32]郑洁,江东,张耀海,等.我国主要金柑品种果皮中挥发性成分比较[J].食品科学,2015,36(6):145-150.