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Journal of Integrative Agriculture  2023, Vol. 22 Issue (7): 2282-2294    DOI: 10.1016/j.jia.2023.05.015
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Understanding changes in volatile compounds and fatty acids of Jincheng orange peel oil at different growth stages using GC–MS
XIE Jiao1, 2#, CAO Qi2 , WANG Wen-jun2, ZHANG Hong-yan2, DENG Bing2

1The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guiyang 550025, P.R.China  

2College of Food Science, Food Storage and Logistics Research Center, Southwest University, Chongqing 400715, P.R.China  

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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表征其果实成熟和采收的指标。然而,近年来鲜有有发育阶段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,大部分脂肪酸是挥发性化合物合成前体。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。在研究中,9个发育阶段(AF1-AF9)共鉴定了60挥发性化合物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%脂肪酸的87.50%以上。从主成分分析(PCA)图AF5AF6AF9阶段完全分离且呈现差异。此外,几乎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.
Keywords:  Jincheng orange        volatile compounds        fatty acids        growth stages  
Received: 11 October 2022   Accepted: 05 May 2023
Fund: This research was supported by the Guizhou Provincial Science and Technology Projects, China (ZK[2022]391), and the Cultivation Project of National Natural Science Foundation of Guizhou Medical University, China (21NSFCP20).
About author:  #Correspondence XIE Jiao, E-mail: lxj4516@126.com

Cite this article: 

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

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