不同提取方法对芸香科柑橘属植物佛手和柠檬挥发性成分研究
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摘要
采用水蒸气蒸馏法(SD)与固相微萃取法(SPME)提取富集黔产佛手果和柠檬中果皮挥发油,结合气质联用技术(GC-MS)分析两者的挥发性成分。结果从佛手果鉴定出68种成分,柠檬果皮中鉴定出67种成分,两种同属植物挥发油中具有43种相同的化合物,主要是柠檬烯、β-蒎烯、α-蒎烯等;而成分相对含量不同及微量成分组成不同导致了他们具有各自的风味特征。本文研究结果为两种提取技术的进一步应用提供了参考,同时为两种同属植物在产品运用与开发、风味改善等方面提供了理论依据。
Volatile oil from Rutaccae Citrus Bergamot fruit and lemon peel were extracted and concentrated by steam distillation(SD)and solid phase microextraction(SPME). The volatile components were analyzed by GC-MS. There were 68 components identified from bergamot and 67 components from lemon.The two species from the same genus have 43 identical volatile ingredients,mainly folimonene,β-Pinene,α-Pinene. The different components and their relative content contribute to each unique flavor characteristics.The results of this study provide references for further application of two extraction technologies,and theoretical basis for two same species plants future application and development as well as flavor improvement.
Volatile oil from Rutaccae Citrus Bergamot fruit and lemon peel were extracted and concentrated by steam distillation(SD)and solid phase microextraction(SPME). The volatile components were analyzed by GC-MS. There were 68 components identified from bergamot and 67 components from lemon.The two species from the same genus have 43 identical volatile ingredients,mainly folimonene,β-Pinene,α-Pinene. The different components and their relative content contribute to each unique flavor characteristics.The results of this study provide references for further application of two extraction technologies,and theoretical basis for two same species plants future application and development as well as flavor improvement.
引文
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[14]林敏浩,周爱梅,杨慧,谢维,李雪楠,刘仲豪,陈旭美.水蒸汽蒸馏法提取广佛手挥发精油及其组成分析[J].食品安全质量检测学报,2015,6(2):619-625.
[15]杨君,郜海燕,储国海,李泽桦,牛云蔚,蔡铭,胡安福,蒋健.基于GC-MS和GC-O联用法分析佛手精油关键香气成分[J].食品科学,2015,36(20):194-197.
[16]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.
[17]宋诗清,童彦尊,冯涛,朱建才,王一非,孙敏,姚凌云,徐志民.金佛手香气物质的多维分析及其特征香气物质的确定[J].食品科学,2017,38(24):1-11.
[2]赵秀玲.佛手生理活性成分的研究进展[J].食品工业科技,2012,33(21):393-399.
[3]郭卫东,郑建树,邓刚,陈文荣,孙杰.佛手挥发油抑菌活性的研究[J].中国粮油学报,2009,24(8):103-107.
[4]麻艳芳,邵邻相,张均平,邓刚,吕学维,徐玲玲,毕洁琼.佛手挥发油对MDA-MB-435人乳腺癌细胞体外增殖的影响[J].中国药学杂志,2010,45(22):1737-1741.
[5]Aloisi A M,Ceccarelli I,Masi F,Scaramuzzino A.Effects of the essential oil from citrus lemon in male and female rats exposed to a persistent painful stimulation[J].Behavioural Brain Research,2002,136(1):127-135.
[6]吕学维,邵邻相,张均平,麻艳芳,邓刚,徐玲玲,李美.佛手挥发油对B16黑色素瘤细胞体外增殖的抑制作用[J].中国粮油学报,2011,26(8):50-54.
[7]程劲.柠檬加工利用研究[J].食品与发酵科技,2005,41(1):11-15.
[8]薛山,袁园.柠檬精油提取工艺优化及抗氧化性测定[J].中国食品添加剂,2017(5):183-188.
[9]Gonzálezmolina E.,Domínguezperles R.,Moreno D.A.,Garcíaviguera C.Natural bioactive compounds of Citrus limon for food and health[J].Journal of Pharmaceutical&Biomedical Analysis,2010,51(2):327-345.
[10]Lai C S,Li S,Miyauchi Y,Suzawa M,Ho C T,Pan M H.Potent anti-cancer effects of citrus peel flavonoids in human prostate xenograft tumors[J].Food&Function,2013,4(6):944-949.
[11]Benaventegarcía O.,Castillo J.Update on Uses and Properties of Citrus Flavonoids:New Findings in Anticancer,Cardiovascular,and Anti-inflammatory Activity[J].Journal of Agricultural&Food Chemistry,2008,56(15):6185-6205.
[12]谭永华,王道平,潘卫东,杨小生.油茶籽油香气成分的SPME-GC/MS分析[J].亚热带农业研究,2013,9(4):243-246.
[13]王晓杰,马越,杨国伟,兰蓉.水蒸气蒸馏法提取佛手挥发油的工艺研究[J].食品科技,2009,34(3):86-88.
[14]林敏浩,周爱梅,杨慧,谢维,李雪楠,刘仲豪,陈旭美.水蒸汽蒸馏法提取广佛手挥发精油及其组成分析[J].食品安全质量检测学报,2015,6(2):619-625.
[15]杨君,郜海燕,储国海,李泽桦,牛云蔚,蔡铭,胡安福,蒋健.基于GC-MS和GC-O联用法分析佛手精油关键香气成分[J].食品科学,2015,36(20):194-197.
[16]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.
[17]宋诗清,童彦尊,冯涛,朱建才,王一非,孙敏,姚凌云,徐志民.金佛手香气物质的多维分析及其特征香气物质的确定[J].食品科学,2017,38(24):1-11.