食品与机械2025，Vol.41Issue(2)：136-144,9.DOI:10.13652/j.spjx.1003.5788.2024.80352
古红橘皮精油挥发性成分分析及清除自由基活性成分筛选
Analysis of volatile components and screening of free radical-scavenging active components in fresh Guhong tangerine peel essential oil
摘要
Abstract
[Objective]To analyze the volatile components of fresh Guhong tangerine peel essential oil,evaluate its overall free radical scavenging activity,quickly screen the components with strong free radical scavenging activity without separating individual compounds.[Methods]Using fresh Guhong tangerine peel as raw material,this study extracts tangerine peel essential oil through water distillation and steam distillation.It analyzes the volatile components of the essential oil extracted by different methods,determines the characteristic volatile components,and screen free radical-scavenging active components by gas chromatography-mass spectrometry(GC-MS)combined with a chemical method.[Results]There are highly significant differences in volatile components,their relative content,characteristic volatile components,and overall free radical scavenging activity between the two extraction methods(P<0.001).Water distillation is the best method for essential oil extraction from fresh Guhong tangerine peel.The free radical scavenging activities of various volatile components are quite different.Citral(86.54%),sinensal(81.2%),and α-farnesene(70.29%)show strong DPPH·scavenging activity,while nerol(95.02%)and sinensal(83.09%)show highly strong ABTS+·scavenging activity.[Conclusion]The volatile components and free radical scavenging activity of essential oil extracted from fresh Guhong tangerine peel are influenced by extraction methods,and there is no direct correlation between the relative content of volatile components and their free radical scavenging activity.关键词
古红橘/新鲜橘皮/精油/GC-MS/挥发性成分/自由基清除活性成分/筛选Key words
Guhong tangerine/fresh tangerine peel/essential oil/GC-MS/volatile components/free radical-scavenging active components/screening引用本文复制引用
冉春霞,胡江,邓惠玲..古红橘皮精油挥发性成分分析及清除自由基活性成分筛选[J].食品与机械,2025,41(2):136-144,9.基金项目
重庆市教委科学技术研究项目(编号:KJQN202202710) （编号:KJQN202202710）
