四川农业大学学报2025，Vol.43Issue(6)：1445-1452,1472,9.DOI:10.16036/j.issn.1000-2650.202410653
不同品种晚熟柑橘皮精油含量及组分差异性比较
Comparison of Essential Oil Content and Components in Peel of Different Late-Maturing Citrus Peel Varieties
摘要
Abstract
[Objective]This study investigated the content and compositional differences of essential oils from peels of late maturing citrus in Nanchong,aiming to provide a reference for the development of peels essential oils from these citrus varieties in the this region.[Method]This study used three late maturing citrus varieties(Qingjian,Chunjian,and Aiyuan)in Nanchong as test materials.Essential oils were ex-tracted from their fruit peels,and the components were qualitatively and quantitatively analyzed by gas chromatography-mass spectrometry(GC-MS).[Result]The results showed that the yield of essential from Chunjian peel was the highest(3.85%),followed by Aiyuan(2.99%),while Qingjian gave the low-est yield(1.87%).A total of 35,35 and 40 components were detected in the peel essential oil of three varieties,respectively.The main compounds belonged to terpenes,alkanes,alcohols,esters,alde-hydes,acids,ketones and other compounds,with terpenes,ketones and alcohols were the highest.The components of the three varieties of peel essential oil contain their own unique components,with 29 shared compounds,among which 2H-benzocyclo heptene-2-one,cyclohexene,1,3,8-p-menthotriene,β-myrcene,α-pinene,linalool,decanal,α-terpineol and other components are relatively high.[Conclusion]Through the analysis of cluster heatmap and VIP value,it was found that the difference in essential oil composition could be used to distinguish varieties.Components such as 2-nonenal,2,6-octadiene,eicosane,2-cyclohexen-1-ol,and palmitic acid were screened for their important role in dis-tinguishing the essential oils of Qingjian from the other two varieties of fruit peels.Components such as terpinen-4-ol,ethane,2,6,10-dodecatriene,and lauraldehyde were screened for their important role in distinguishing the essential oils of Chunjian from that of Aiyuan and Qingjian.关键词
晚熟柑橘/果皮精油/成分/气相色谱-质谱法Key words
late-maturing citrus/citrus peel essential oil/components/GC-MS分类
农业科技引用本文复制引用
蔡韵凝,熊荣园,侯康,刘洪坤,蒋江照..不同品种晚熟柑橘皮精油含量及组分差异性比较[J].四川农业大学学报,2025,43(6):1445-1452,1472,9.基金项目
四川省科技计划(2024ZYD0305) （2024ZYD0305）
南充市科技计划(21YFZJ0120) （21YFZJ0120）
南充市重点实验室建设项目(NCKL202003) （NCKL202003）
南充职业技术学院博士科研启动基金专项(NZYBZ202101). （NZYBZ202101）
