GC-MS分析不同生长期锦橙果皮精油中挥发性化合物及脂肪酸含量的变化

doi:10.1016/j.jia.2023.05.015

摘要/Abstract

摘要：

重庆地区广泛种植的柑橘果实为锦橙，目前因锦橙挥发性成分的贡献构成其特有的香气而深受消费者的青睐。发育和成熟过程中锦橙香气的变化情况是表征其果实成熟和采收的指标。然而，近年来鲜有有关发育阶段对锦橙挥发性化合物影响的相关报道。此外，挥发性化合物来源于脂肪酸，如大部分脂肪酸是挥发性化合物的合成前体。在此基础上，采用气相色谱联用质谱(GC-MS)分析了挥发性化合物及其合成前体脂肪酸的变化。在此研究中，9个发育阶段(AF1-AF9)共鉴定了60种挥发性化合物和8种脂肪酸。其中，萜类化合物和饱和脂肪酸分别占总挥发物的92.00%和脂肪酸的87.50%以上。从主成分分析（PCA）图可知，AF5、AF6和AF9阶段完全分离且呈现差异。此外，几乎绝大部分挥发性化合物和脂肪酸在发育初期呈现增加的趋势，从AF6发育期呈现降低趋势，最后在AF9成熟阶段再呈现增加趋势。在发育阶段，锦橙果皮精油中萜类、醇类、醛类、酮类和饱和脂肪酸含量最高的分别是d-柠檬烯、芳樟醇、辛醛、环己酮和硬脂酸。本研究结果表明，不同发育阶段对锦橙果皮精油中挥发性成分及其合成前体脂肪酸有显著性影响。

Abstract: Jincheng orange (Citrus sinensis Osbeck) is widely grown in Chongqing, China, and is commonly consumed because of its characteristic aroma contributed by the presence of diverse volatile compounds. The changes in aroma during the development and maturation of fruit are indicators for ripening and harvest time. However, the influence of growth stages on the volatile compounds in Jincheng orange remains unclear. In addition, volatiles originate from fatty acids, most of which are the precursors of volatile substances. On this basis, gas chromatography–mass spectrometry (GC–MS) was performed to elaborate the changes in volatile constituents and fatty acids as precursors. This study tested proximately 60 volatiles and 8 fatty acids at 9 growth and development stages (AF1–AF9). Of those compounds, more than 92.00% of total volatiles and 87.50% of fatty acids were terpenoid and saturated fatty acids, respectively. As shown in the PCA plot, the AF5, AF6, and AF9 stages were confirmed as completely segregated and appeared different. In addition, most of the volatiles and fatty acids first increased at the beginning of the development stage, then decreased from the AF6 development stage, and finally increased at the AF9 maturity stage. Moreover, the highest contents of terpenoid, alcohols, aldehydes, ketones, and saturated fatty acids in Jincheng orange peel oil were d-limonene, linalool, octanal, cyclohexanone, and stearic acid during development stages, respectively. Our results found that the growth stages significantly affected the volatile constituents and precursors in Jincheng orange peel oil.

Key words: Jincheng orange , volatile compounds , fatty acids , growth stages

XIE Jiao, CAO Qi, WANG Wen-jun, ZHANG Hong-yan, DENG Bing. GC-MS分析不同生长期锦橙果皮精油中挥发性化合物及脂肪酸含量的变化[J]. Journal of Integrative Agriculture, 2023, 22(7): 2282-2294.

XIE Jiao, CAO Qi, WANG Wen-jun, ZHANG Hong-yan, DENG Bing. Understanding changes in volatile compounds and fatty acids of Jincheng orange peel oil at different growth stages using GC–MS[J]. Journal of Integrative Agriculture, 2023, 22(7): 2282-2294.

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