东南园艺2025，Vol.13Issue(5)：441-449,9.DOI:10.20023/j.cnki.2095-5774.2025.05.001
香酸柑橘花朵的挥发性成分分析
Analysis of volatile components in sour citrus varieties flowers
摘要
Abstract
[Objective]This study aimed to investigate the composition and differences of volatile components of flowers of two sour citrus varieties,and provides a theoretical basis for the diversified and high-value utilization of citrus germplasm resources.[Method]Headspace solid-phase microextraction(HS-SPME)coupled with gas chromatography-mass spectrometry(GC-MS)was used to analyze the volatile components of the blossoming flowers of two sour citrus varieties.[Result]A total of 90 volatile components were detected from two types of sour citrus flowers.The highest relative content of volatile components in both sour citrus flowers was monoterpenes among the olefins,followed by terpene alcohols among the alcohols.A total of 63 and 62 volatile compounds were detected in the flowers of Fortunella obovata var variegated calamondin and Citrus depressa,respectively.The main volatile components in F.obovata var variegated calamondin were β-myrcene(31.63%),linalool(24.42%),α-farnesene(14.74%),(Z)-3,7-dimethyl-1,3,6-octatriene(7.89%),methyl anthranilate(3.54%),and D-limonene(3.00%).And the main volatile components in C.depressa wereβ-myrcene(36.19%),linalool(15.24%),methyl anthranilate(8.56%),γ-terpinene(7.56%),(Z)-3,7-dimethyl-1,3,6-octatriene(5.70%),N-phenylformamide(4.71%),and(Z)-3-heptadecene(4.06%).The contents of components such as linalool,α-farnesene,γ-terpinene,and N-phenylformamide were identified as critical factors contributing to the distinct aroma profiles between the two varieties.[Conclusion]The volatile components of the two sour citrus flowers share common characteristics in composition,but exhibit significant differences in specific components and their contents.关键词
香酸柑橘/斑叶四季橘/扁实柠檬/顶空固相气相色谱—质谱联用/挥发性成分/香气特征Key words
sour citrus/Fortunella obovata var variegated calamondin/Citrus depressa/HS-SPME-GC-MS/volatile components/aroma characteristics分类
园艺学与植物营养学引用本文复制引用
林雄杰,张艳芳,温寿星,黄镜浩,许玲,胡菡青..香酸柑橘花朵的挥发性成分分析[J].东南园艺,2025,13(5):441-449,9.基金项目
福建省科技计划项目(2022N0021) （2022N0021）
福建省人民政府与中国农业科学院农业高质量发展超越"5511"协同创新工程项目(XTCXGC2021006) （XTCXGC2021006）
