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.
引文
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