热泵干燥橘皮的冷凝液中挥发性成分分析
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摘要
采用GC-MS技术鉴定了热泵干燥设备排出的橘皮冷凝液在贮藏0 d、4个月、16个月的挥发性成分的变化,并与柑橘类精油物质对比分析.结果表明,冷凝液中的特征挥发性物质有D-柠檬烯、蒎烯、月桂烯、松油醇、香芹醇、香叶醇、乙酸橙花酯、香芹酚等,与橘皮精油种类相似,但存在种类和含量的细微差异,表现在萜烯类较少,萜醇和酯类种类丰富,可以采用热泵干燥设备直接进行干燥得到风味较好的橘皮冷凝液.
In this paper,GC-MS technology was used to identify the change of volatile components of orange peel condensate discharged by heat pump drying equipment in storage for 0 days,4 months and 16 months,and the flavoring substances of citrus essential oils were compared and analyzed.The results showed that the characteristic volatile substances in the condensate of orange peel dried by heat pump are D-limonene pinene,myrcene,terpinol,carveol,geraniol,neryl acetate,and carvacrol,etc.,and it was similar to the essential oil of orange peel,but there were slight differences in species and content,such as less terpenes but more terpenes and esters.It can be directly dried by heat pump drying equipment to obtain orange peel condensate with better flavor.
In this paper,GC-MS technology was used to identify the change of volatile components of orange peel condensate discharged by heat pump drying equipment in storage for 0 days,4 months and 16 months,and the flavoring substances of citrus essential oils were compared and analyzed.The results showed that the characteristic volatile substances in the condensate of orange peel dried by heat pump are D-limonene pinene,myrcene,terpinol,carveol,geraniol,neryl acetate,and carvacrol,etc.,and it was similar to the essential oil of orange peel,but there were slight differences in species and content,such as less terpenes but more terpenes and esters.It can be directly dried by heat pump drying equipment to obtain orange peel condensate with better flavor.
引文
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[4] 冯堃,秦昭,王文蜀,等.5种柚皮精油成分及油脂抗氧化和抑菌活性[J].食品科技,2018,43(11):260-266.
[5] 涂勋良,吕秀兰,李亚波,等.不同产地尤力克柠檬果皮精油成分对比分析[J].食品与机械,2016,32(4):52-56.
[6] 黄远征,吴云伦.25个种和品种的柑桔果皮精油的化学成分[J].天然产物研究与开发,1998(4):48-54.
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[11] 全巧玲,江伟,王德良,等.酒花香气成分的检测及富含典型酒花香气啤酒的试验研究[J].啤酒科技,2013(2):28-36.
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[13] STEINHAUS MARTIN,FRITSCH HELGE T,SCHIEBERLE PETER.Quantitation of (R)- and (S)-linalool in beer using solid phase microextraction (SPME) in combination with a stable isotope dilution assay (SIDA)[J].Journal of Agricultural and Food Chemistry,2003,51(24):7100-7104.
[14] 吴曲阳.不同品种宽皮柑橘果汁特征香气成分研究[D].上海:上海应用技术大学,2017.
[15] HENRY W,RYAN P,DEAN T.Carbocations and the Complex Flavor and Bouquet of Wine:Mechanistic Aspects of Terpene Biosynthesis in Wine Grapes[J].Molecules,2015,20(6):10781-10792.
[16] DUETZ W A,FJALLMAN A H M,REN S,et al.Biotransformation of D-Limonene to (+) trans-Carveol by Toluene-Grown Rhodococcus opacus PWD4 Cells[J].Applied and Environmental Microbiology,2001,67(6):2829-2832.
[17] CHENG R,JIANG N,YANG X.Optimisation of α-terpineol production by limonene biotransformation using Penicillium digitatum DSM 62840[J].Journal of the Science of Food & Agriculture,2016,96(3):954-961.
[18] NGUYEN H,CAMPI E M,JACKSON W R,et al.Effect of oxidative deterioration on flavour and aroma components of lemon oil[J].Food Chemistry,2009,112(2):388-393.
[19] 洪鹏.贮藏条件对柚皮精油影响及主要成分转化分析[D].厦门:集美大学,2016.
[20] 曹雪丹,方修贵,李二虎,等.宽皮橘精油挥发性成分的电子鼻和GC-MS分析[J].食品与机械,2018,34(7):48-53.
[21] 单杨,李忠海.固相微萃取/气相色谱-质谱法分析温州蜜桔精油挥发性成分[J].食品科学,2006(11):421-424.
[22] 郭润霞.不同贮藏条件下橘皮中主要成分的变化研究[D].长沙:湖南农业大学,2012.
[23] MARíA JES ,ISIDRO HERMOSíN-GUTIéRREZ,et al.Accelerated Aging against Conventional Storage:Effects on the Volatile Composition of Chardonnay White Wines[J].Journal of Food Science,2013,78(4):507-513.
[24] XIAO Z B,YU D,NIU Y W,et al.Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose[J].Journal of Chromatography B,2014(2):92-100.
[25] 郭润霞,谭兴和,蔡文.柑橘皮精油成分分析[J].粮油食品科技,2011,19(6):25-30.
[26] 淡小艳.柑橘皮综合开发关键技术研究[D].金华:浙江师范大学,2013.
[27] 陈玲娟,赵良忠,林亲录,等.超临界CO2萃取雪峰蜜橘橘皮精油的中试条件研究[J].食品科学,2011,32(2):120-123.
[28] 王强,陈金印,沈勇根,等.四个品种赣南脐橙果皮精油提取及挥发性成分分析[J].食品工业科技,2018,39(15):228-233.
[29] 王会全,刘鑫,吴英祥,等.柑橘果皮精油提取工艺及成分分析研究[J].食品研究与开发,2018,32(21):92-99.
[30] 吴洪梅,吕泽芳,左龙亚,等.GC-MS法比较4个锦橙品种果皮精油成分差异[J].南方农业学报,2017,48(2):302-308.
[2] 单杨.中国柑橘工业的现状、发展趋势与对策[J].中国食品学报,2008(1):1-8.
[3] 钟炼军,钱敏,任文彬,等.不同种类柑橘精油香气成分分析[J].农产品加工,2018(19):55-59.
[4] 冯堃,秦昭,王文蜀,等.5种柚皮精油成分及油脂抗氧化和抑菌活性[J].食品科技,2018,43(11):260-266.
[5] 涂勋良,吕秀兰,李亚波,等.不同产地尤力克柠檬果皮精油成分对比分析[J].食品与机械,2016,32(4):52-56.
[6] 黄远征,吴云伦.25个种和品种的柑桔果皮精油的化学成分[J].天然产物研究与开发,1998(4):48-54.
[7] 罗婧文,张玉,赵欣,等.食品中萜类化合物来源及功能研究进展[J].食品与发酵工业:2019,45(8):267-272.
[8] WEDLER HENRY B,PEMBERTON RYAN P,TANTILLO DEAN J.Carbocations and the Complex Flavor and Bouquet of Wine:Mechanistic Aspects of Terpene Biosynthesis in Wine Grapes[J].Molecules (Basel,Switzerland),2015,20(6):10781-10792.
[9] NJOROGE S M,UKEDA H,SAWAMURA M.Changes in the Volatile Composition of Yuzu (Citrus junos Tanaka)Cold-Pressed Oil during Storage[J].Journal of Agricultural and Food Chemistry,1996,44(2):550-556.
[10] NGUYEN H,CAMPI E M,JACKSON W R,et al.Effect of oxidative deterioration on flavour and aroma components of lemon oil[J].Food Chemistry,2009,112(2):388-393.
[11] 全巧玲,江伟,王德良,等.酒花香气成分的检测及富含典型酒花香气啤酒的试验研究[J].啤酒科技,2013(2):28-36.
[12] SUN H,NI H,YANG Y,et al.Sensory evaluation and gas chromatography-mass spectrometry (GC-MS) analysis of the volatile extracts of pummelo (Citrus maxima) peel[J].Flavour and Fragrance Journal,2014,29(5):305-312.
[13] STEINHAUS MARTIN,FRITSCH HELGE T,SCHIEBERLE PETER.Quantitation of (R)- and (S)-linalool in beer using solid phase microextraction (SPME) in combination with a stable isotope dilution assay (SIDA)[J].Journal of Agricultural and Food Chemistry,2003,51(24):7100-7104.
[14] 吴曲阳.不同品种宽皮柑橘果汁特征香气成分研究[D].上海:上海应用技术大学,2017.
[15] HENRY W,RYAN P,DEAN T.Carbocations and the Complex Flavor and Bouquet of Wine:Mechanistic Aspects of Terpene Biosynthesis in Wine Grapes[J].Molecules,2015,20(6):10781-10792.
[16] DUETZ W A,FJALLMAN A H M,REN S,et al.Biotransformation of D-Limonene to (+) trans-Carveol by Toluene-Grown Rhodococcus opacus PWD4 Cells[J].Applied and Environmental Microbiology,2001,67(6):2829-2832.
[17] CHENG R,JIANG N,YANG X.Optimisation of α-terpineol production by limonene biotransformation using Penicillium digitatum DSM 62840[J].Journal of the Science of Food & Agriculture,2016,96(3):954-961.
[18] NGUYEN H,CAMPI E M,JACKSON W R,et al.Effect of oxidative deterioration on flavour and aroma components of lemon oil[J].Food Chemistry,2009,112(2):388-393.
[19] 洪鹏.贮藏条件对柚皮精油影响及主要成分转化分析[D].厦门:集美大学,2016.
[20] 曹雪丹,方修贵,李二虎,等.宽皮橘精油挥发性成分的电子鼻和GC-MS分析[J].食品与机械,2018,34(7):48-53.
[21] 单杨,李忠海.固相微萃取/气相色谱-质谱法分析温州蜜桔精油挥发性成分[J].食品科学,2006(11):421-424.
[22] 郭润霞.不同贮藏条件下橘皮中主要成分的变化研究[D].长沙:湖南农业大学,2012.
[23] MARíA JES ,ISIDRO HERMOSíN-GUTIéRREZ,et al.Accelerated Aging against Conventional Storage:Effects on the Volatile Composition of Chardonnay White Wines[J].Journal of Food Science,2013,78(4):507-513.
[24] XIAO Z B,YU D,NIU Y W,et al.Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose[J].Journal of Chromatography B,2014(2):92-100.
[25] 郭润霞,谭兴和,蔡文.柑橘皮精油成分分析[J].粮油食品科技,2011,19(6):25-30.
[26] 淡小艳.柑橘皮综合开发关键技术研究[D].金华:浙江师范大学,2013.
[27] 陈玲娟,赵良忠,林亲录,等.超临界CO2萃取雪峰蜜橘橘皮精油的中试条件研究[J].食品科学,2011,32(2):120-123.
[28] 王强,陈金印,沈勇根,等.四个品种赣南脐橙果皮精油提取及挥发性成分分析[J].食品工业科技,2018,39(15):228-233.
[29] 王会全,刘鑫,吴英祥,等.柑橘果皮精油提取工艺及成分分析研究[J].食品研究与开发,2018,32(21):92-99.
[30] 吴洪梅,吕泽芳,左龙亚,等.GC-MS法比较4个锦橙品种果皮精油成分差异[J].南方农业学报,2017,48(2):302-308.